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Fish varutharacha curry
Ingredients
1.Mackerel or sardine - 1/2kg
2.Small onions - 100gm
3.Ginger - 1 inch
4.Garlic - 6 cloves
5.Coconut - 1 cup
6.Tamarind - 3 pieces or 1 lemon
7.Chilli powder - 2tbsp
8.Coriander powder - 3tbsp
9.Pepper powder- 1tsp
10.Fenugreek powder - 1tsp
11.Coconut oil - 1Tbsp
12.Salt
13.Curry leaves.
Preparation
Cut the fish into small pieces of 1 inch thickness. Soak the tamarind in water. Marinate the fish with turmeric and salt and keep aside. Take a pan and add 1 tsp coconut oil. Add the scraped coconut and fry. When it is dry add the small onions and continue to fry. Fry till the coconut has a dark brown color. Take care not to burn it. Add the chilli and coriander powder and fry some more. Turn off the stove and add the garlic and ginger. Allow the mixture to cool. Grind to a fine paste in a mixie with water. Take a vessel, add the paste, tamarind and water. Bring to boil on a high flame. Add salt. Reduce the flame and add the fish pieces. Cook covered. After 5minutes add the pepper powder and cook uncovered on high flame for 3 minutes. Reduce the flame and add 1 tbsp of coconut oil and the curry leaves. Give the vessel a turn and off the flame. Add the fenugreek powder, and keep covered on the ot stove for 10 minutes. Give the vessel a shake after that and keep covered.
Ingredients
1.Mackerel or sardine - 1/2kg
2.Small onions - 100gm
3.Ginger - 1 inch
4.Garlic - 6 cloves
5.Coconut - 1 cup
6.Tamarind - 3 pieces or 1 lemon
7.Chilli powder - 2tbsp
8.Coriander powder - 3tbsp
9.Pepper powder- 1tsp
10.Fenugreek powder - 1tsp
11.Coconut oil - 1Tbsp
12.Salt
13.Curry leaves.
Preparation
Cut the fish into small pieces of 1 inch thickness. Soak the tamarind in water. Marinate the fish with turmeric and salt and keep aside. Take a pan and add 1 tsp coconut oil. Add the scraped coconut and fry. When it is dry add the small onions and continue to fry. Fry till the coconut has a dark brown color. Take care not to burn it. Add the chilli and coriander powder and fry some more. Turn off the stove and add the garlic and ginger. Allow the mixture to cool. Grind to a fine paste in a mixie with water. Take a vessel, add the paste, tamarind and water. Bring to boil on a high flame. Add salt. Reduce the flame and add the fish pieces. Cook covered. After 5minutes add the pepper powder and cook uncovered on high flame for 3 minutes. Reduce the flame and add 1 tbsp of coconut oil and the curry leaves. Give the vessel a turn and off the flame. Add the fenugreek powder, and keep covered on the ot stove for 10 minutes. Give the vessel a shake after that and keep covered.
...it looks pretty good!!..thnx for posting and sharing this recipe!!! 
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