Kanyakumari Style Varutharacha Fish Curry | Varutharacha Meen Curry | Fish in Roasted Coconut Gravy

Varutharacha Fish Curry
Varutharacha Fish Curry – “Ribbon fish cooked in coconut paste which gives the curry a wonderful flavor so that the spiceness is balanced out”

When the love for food is simple and simple is good..

As kanyakumari lies on the coastal borders of India, seafood have always been predominant source for the ardent food lovers. Fish curry recipes are very common and is usually made from a variety of fish like Seer fish, Ribbon fish, Tuna, Sardines, Pomfret and many other as well to create wonderful delicacies.

Today’s recipe, Varutharacha fish curry is my Mom’s signature recipe.. Amma makes this more often, may be like, atleast once in a week.. But the taste varies each time with the fish she makes it… Varutharacha fish curry is a tamarind based curry simmered with coconut/shallots paste. The addition of coconut and shallots gives a nice aroma and light sense to it. The curry is so simple to make as it is made in one pot. Today, I have used Ribbon Fish (Belt fish / hair tail, also called as vaalai meen/ வாளை மீன்) for the curry.

This goes perfectly with steamed rice accompanied with thoran and kerala aviyal to make the meal more special.

Author: Nathiya Adiseshan
Preparation Time : 10 mins
Cooking Time : 45 to 50 mins
Serves : 2 to 3

Ingredients

  • 2 Ribbon Fish (வாளை மீன்), cleaned and cut
  • 1 cup Tamarind Extract
  • 2 sprig Curry leaves
  • 1 teaspoon Fenugreek seeds (Vendhayam/Methi)
  • 1 teaspoon Mustard seeds (Kadugu)
  • 2 Shallots, finely chopped
  • Salt, to taste
  • Oil

To grind

  • 1 cup Coconut, grated
  • 3 Shallots, peeled
  • 1 sprig Curry leaves
  • 2 garlic pods
  • 1 teaspoon Cumin seeds (Jeeragam)
  • 1 teapoon Black pepper (Nalla mizhagu, kuru mizhagu)
  • 2 tablespoon RedChilli powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Turmeric powder

How to make Fish Curry Recipe

  1. To begin making the Varutharacha fish curry recipe, wash the fish and season it with salt and turmeric powder and keep aside for 15 minutes.
  2. Meanwhile, in a heavy bottomed pan (preferably manchatti), heat two tablespoons of oil on medium flame. Add cumin seeds and let it crackle.
  3. Add in grated coconut, shallots, garlic, curry leaves, black pepper and saute until the coconut turns golden brown.
  4. Add in turmeric powder, red chilli powder and coriander powder and mix well.
  5. Allow it to cool. Grind it to a smooth paste.
  6. In the same pan, add in tamarind extract, ground coconut paste and a sprig of curry leaves and bring it to boil.
  7. Place the marinated fish pieces gently on the curry.
  8. Add appropriate amount of salt and give the curry a good stir.
  9. Cover the pan with lid leaving some gap on the sides to avoid the gravy spilling all over.
  10. Cook till oil floats on top.
  11. In a tadka pan, heat oil and crackle the mustard seeds, curry leaves and shallots. Pour this over the curry.
  12. Switch off the flame.
  13. Serve the Kanyakumari Style Varutharacha fish curry along with steamed rice, kerala aviyal and thoran to enjoy your sunday lunch with comfort food.

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Special note:

  • Coconut oil, Curry leaves and shallots are the key ingredients for the rustic flavour of the dish.
  • Allow the curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
  • This curry tastes best with Tuna, Sardines too. Give a try.

 

Bread Burfi | Easy Dessert Recipe | Bread Halwa

burfi
A decadent burfi full of the creamy wholesome goodness of coconut and brown bread.

Last Week when I was making a surprise dinner for my hero, I was running out of time to make a dessert (I know, its my poor planning), but I saved the day by making this delicious burfi.

The dessert recipe I am sharing here is full of the creamy wholesome goodness of fresh coconut and brown bread. As your teeth breakthrough the burfi, the coconut gives it a satisfying snap, and its a mouthful of bliss. To make this dessert even more healthier, I have used brown sugar but you can use either regular sugar or condensed milk according to your taste, with both sweeteners it tastes great.

Ingredients

  • 4 slices Brown Bread
  • 1.5 cup Milk
  • 1 cup Brown Sugar
  • 1 cup Coconut, grated/dessicated
  • 3 tablespoon Ghee
  • 1/2 teaspoon Cardamom powder
  • Cashews/Raisins

This is how you make this burfi!

  1. Blend the brown bread into crumbs. Soak it in milk and set aside for ten minutes.
  2. Heat ghee in a pan. Roast Coconut in low flame for three minutes.
  3. Add in sugar. Let it melt completely.
  4. Add soaked bread mixture. Stir and continue to cook till the milk gets evaporated.
  5. Add ghee and continue to stir.
  6. Add in cardamom powder, cashews and raisins. Mix well.
  7. Once if starts to leave from the edges of the pan, switch off.
  8. Transfer into a tray. Allow it to cool. Cut into desired shapes.
  9. Garnish with dry fruits of your choice.

  11. Special Note:

  • Place it in an airtight container and store it in refrigerator.
  • Consume within 2-3 days.
  • Condensed milk also can be used as a substitute for sugar.