Kerala Fish Curry (Varutharacha Meen)

Ingredients

• •600g firm white fish (kingfish or seer fish), cut into steaks
• •3 tbsp ROASTICOCO
• •2 pieces kudampuli (Malabar tamarind), soaked in warm water
• •10 shallots, sliced fine
• •1 tbsp ginger, julienned
• •4 cloves garlic, sliced
• •2 green chilies, slit
• •1 tsp kashmiri chili powder
• •¼ tsp turmeric
• •3 tbsp coconut oil
• •2 sprigs fresh curry leaves
• •Salt to taste

Method

1. 1

   Soak the kudampuli in half a cup of warm water for 15 minutes. Rub the fish steaks with a little salt and turmeric; set aside.

2. 2

   Heat coconut oil in a clay pot or heavy pan. Add curry leaves and let them crackle. Add shallots and cook until soft and golden.

3. 3

   Add ginger, garlic and green chilies; sauté until the raw smell disappears — about 2 minutes.

4. 4

   Add ROASTICOCO, kashmiri chili and turmeric. Stir constantly for 60 seconds until the coconut darkens and smells nutty — this is the varutharacha heart of the curry.

5. 5

   Pour in 1½ cups water along with the kudampuli and its soaking water. Season with salt and simmer 5 minutes until the gravy thickens slightly.

6. 6

   Slide in the fish in a single layer. Spoon gravy over, cover and simmer gently for 8–10 minutes. Swirl the pan instead of stirring so the fish stays whole. Rest 10 minutes, then serve with rice or kappa.