Ingredients
Shark or Ray – 1 kg cut into pieces
Onion – 1 sliced
Ginger – 1 tbsp chopped
Green chillies – 3 slit
Curry leaves – 3 sprigs
Kudampuli/ Gambooge – 4 pieces
Water – 2 cups
Salt – to taste
Oil – 2 tbsp
For Grinding
Grated coconut – 3/4 cup
Small onions – 4 sliced
Garlic – 1 tbsp chopped
Coriander seeds – 2 tbsp
Dry red chillies – 5
Peppercorns – 1 tsp
Jeera/ Cumin seeds – 1/2 tsp
Uluva/ Fenugreek seeds – 1/4 tsp
Turmeric powder – 1 1/4 tsp
Oil – 2 tsp
Method
Soak the kudampuli in 1/2 cup of water. Heat 2 tsp of oil in a non-stick pan and roast the grated coconut, small onions, garlic, coriander seeds, dry red chillies, peppercorns, cumin seeds, fenugreek seeds and turmeric powder till the grated coconut turns golden brown color. Let it cool completely. Grind it to a fine paste, adding water as required. Keep aside. Now heat oil (use coconut oil to enhance the flavor of the curry) in a pan and add onions, ginger, green chillies and curry leaves. Fry till the onions turn light brown. Add the roasted coconut paste, kudampuli, water and salt. Keep covered and allow it to boil. Open the lid and add the fish pieces. Cook covered till done. Twist the pan once or twice in between. Open the lid and allow it to simmer. Switch off the flame when the oil starts to float on top of the fish curry. Serve lip-smacking ‘Varutharacha Meen Curry’ with rice, chapathi or dosa. Enjoy!
This is the best way to prepare fish curry using fish like Shark and Ray.
I love that nice dark color of this curry!!
gravy looks yummy and spicy..
Lovely and mouthwatering curry…yummm!!
This blog is great.
Always inspiring. I wanted to cook fish curry with coconut milk this past weekend but the fish I wanted was not in stock. Next week though.
I wish one day that I could taste your food. It is always so drool-worthy.
Am drooling here. It looks so delicious. Can’t wait to try it at home.
ente Fav…i m drooling..yummy yumm