MEEN VARUTHARACHATHU

 

 INGREDIENTS

KING FISH	500 GM
ROASTED ITEMS
GRATED COCONUT	200 GM
SHALLOTS	20 GM
CORIANDER SEEDS	25 GM
RED DRY CHILI	15 GM
CUMIN	5 GM
BLACK PEPPER	10 GM
TURMERIC	10 GM
SEA SALT	T0 TASTE
CURRY LEAVES	10 GM
COCONUT OIL	25 ML
GINGER	15 GM
GARLIC	15 GM
SAUCE ITEMS
GREEN CHILI	10 GM
TOMATO	150 GM
KOKUM	15 GM
SALT	TO TASTE
CURRY LEAVES	10 GM

METHOD

Heat coconut oil in a pan, add grated coconut, ginger, garlic, shallots, pepper corns, and curry leaves, red chili dry, turmeric sea salt, coriander seeds, cumin seeds, and fry till the grated coconut turns to medium golden brown in color. Fry till the mix turns dark brown on low flame. Switch off the flame and let it cool. Grind the roasted mix along with sufficient water in a mixer grinder/food processor and make it as fine paste. Set aside. Curry

Put the cleaned fish in an earthen pot. Add in the roasted masala paste. Add in the green chili, kokum, sliced tomato, curry leaves, water as required and salt. Mix well. Cook the fish over medium flame till the gravy becomes thick and the fish is cooked. Remove from heat and serve after 10 minutes.

Calories - 388, Total Fat 20 g Saturated Fat 7g Trans Fat...