Curry · Fish · Indian · Kerala · Main Course · Non Vegetarian · Sides · South Indian

Meen Varatharachathu… another fish delicacy from Kerala..!


From the very first time I tasted Basa, I just fell in love with it. The meat was so juicy & it just melted in my mouth. I had, had a basa sizzler when I was out with a friend. The meat does not smell at all, unlike most other fish. If you like haddock, then you will surely love it. The meat is firmer than haddock though & doesn’t break into pieces when cooking. I always found haddock melting away when I tried Indian curry’s with it. Have any of you faced such issues with Haddock??

K is very particular when it comes to fish, he won’t eat just about any fish. I’m particular too, but my preference is different. I don’t eat fresh water fish, I only eat Sea fish. K’s fish-eating depends largely on how the fish smells too ;). He won’t come anywhere around a sardine dish, forget eating it. He picks out the skin if he find it on the fish. I don’t blame him though, since he only ate fish once in a while at restaurants. He always prefers fish like Salmon, Haddock, Seer fish etc. whose bone placement is predictable. So, when I discovered this lovely fish I knew for sure he would fall in love with it, just like I did.

Meen Varatharachathu....

For those of you who have never given this fish a try I highly recommend it, the meat is white & nice & firm (when bought fresh of course ;)). It is easily available as fillets at the fish mongers. No bones, no hassles cleaning & making sure the scales are not present. The meat can be cut into smaller chunks, its perfect for an Indian fish curry as it does not disintegrate.

From the time I unpacked my Kitchen Aid mixer, K & I have moved on to eating a lot of Roti, fulka’s, paratha’s etc. as kneading the dough is not a big issue anymore. Our rice consumption has gone down considerably. I sometimes wonder how life changes you, it comes as a shock to K too, I settle easily to eat roti’s now. (If you have read my older posts you would know that I’m a rice eater. A meal was never complete without rice for me). It had been long since I ate some rice with a good curry to go with. I was looking for a hot flavourful curry & suddenly remembered that my aunt had passed me an old cookery book filled with various traditional recipe’s from Kerala. Since I love fish & so do Keralites (People who belong to the state of Kerala) I was thrilled when she passed on this book to me. You are sure to catch some more of their lovely recipe’s on the blog.

Meen Varatharachathu....

Tip: In Kerala Seer fish is usually used for this curry, you can use any fish which remains firm for this curry.

Ingredients: (Serves 2-3)       Preparation Time: 25 mins
Basa/Seer fish – 250 gms, cleaned & cut into 2-3 inch chunks
Garlic – 8-10 cloves, peeled
Ginger – 2 cm piece,
Turmeric powder – 1/8 tsp
Red Chilli powder – 1.5 – 2 tsp depending on your tolerance
Onion – 1 large, finely chopped
Green chilli’s – 4, slit or roughly chopped
Fenugreek seeds – 1/2 tsp
Tamarind – marble sized ball
Coriander powder – 2 tbsp
Tomato – 1 large, chopped into chunks
Coriander leaves – 4-5 sprigs, chopped
Oil – 2 tbsp
Salt to taste

For the fresh ground paste:
Fennel seeds – 1 tsp
Coconut – 1/2 of a medium-sized, grated
Shallots – 3-4, chopped
Curry leaves – 10-12

Method:
Soak the tamarind in about 100 ml water. Use a tsp of oil & roast the fennel, coconut, shallots & curry leaves till all these are golden brown. Make sure you maintain the heat at medium-low once the ingredients are in the oil and constantly keep tossing them around, we do not want to burn them. Once done keep it aside to cool.

Fry the ingredients mentioned for the freshly ground paste till golden brown..

Make a fresh paste out of the ginger & garlic. Keep aside.

Heat the rest of the oil in a medium-sized kadai or pot. Maintain heat at medium. Add fenugreek, when it changes colour add the chopped onion, green chilli’s & sauté till the onions turn translucent. Add a pinch of salt to help fry the onions.

Note: Fenugreek burns quickly, keep a constant check.

Next add the ginger garlic paste and fry for a couple of minutes. Add turmeric, red chilli, coriander powder & fry for a couple of minutes. Squeeze the juice out of the soaking tamarind & throw away the pulp. Add the tamarind juice along with another 200 ml water. Simmer & let the water begin to bubble. Add some salt to taste.

Meanwhile, grind the golden roasted coconut & rest of the ingredients to a smooth paste in a blender. Add water as required to help grind them to a smooth paste.

Now add the fish pieces & tomatoes to the bubbling water. Cook till the fish is done.

Add the fish & cook till done..

Now add the ground coconut paste, along with a cup of water.

Add the freshly ground coconut paste...

Mix well. Check seasoning. Simmer & let the curry come to a boil. Turn off the heat.

Garnishing:
Garnish with additional curry leaves & chopped coriander leaves.

Meen Varatharachathu....

Serving Suggestions:
Serve with a bowl of boiled rice or steamed rice.

Meen Varatharachathu.... a fragrant  fish curry from the land of Kerala..

 

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11 thoughts on “Meen Varatharachathu… another fish delicacy from Kerala..!

      1. Made bisibelebhaath, replete with khaara boondi and pachdi… but I was not so keen to click photos… dont know why.. Its been so long since I posted something too 😦 I fear I’m losing interest in posting something on a regular basis. What do I do?

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      2. Aaah nice.. I’m not a fan of bisi bele bhath though..

        Don’t worry happens to me too.. I have these days when I don’t feel like clicking as well.. It’s just for a few days.. Then I see new interesting posts from my fellow bloggers n feel encouraged..

        Like

  1. I was always into traditional Konkani style recipes…… And the moment I saw this, my mouth watered and I wanted to make it. Its different, and tastes good too.. Hats off to your natural appeal Anitha. I love your presentations……..natural……….. unlike most food blogs, where eveything is picture perfect. The area around the displayed food says, Yeah Its been cooked here..,,,,, But there s an elegance to that!!! Loved the natural appeal…

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    1. Hey Supriya.. Thanks for your appreciation..!! Your far too kind.. 🙂

      I’m glad you liked this recipe.. Being konkani & mangalorean we both love a good bowl of fish curry don’t we? 😀

      Like

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