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QUICK FIX - CHEF SHIBU RAGHAVAN

Varapuzha meen curry

Ingredients

Fish – 8 to 10 curry-sized

pieces (preferably seer fish)

Turmeric powder – quarter tsp

Lemon juice – 1 tbsp

Kudam puli (Garcinia/Kokum/

Kokam) – 3 or 4 small pieces

Finely sliced shallots/

pearl onions – 6 to 8

Slit green chillies – 4

Minced ginger – 2 tbsp

Minced garlic – 2 tbsp

Curry leaves – a sprig

Fish masala powder – 2 tbsp

Kashmiri chilly powder – 1 tbsp

Coriander powder – 1 tbsp

Fenugreek powder (Uluva) –

quarter tsp

Oil – 2 tbsp

Coconut paste -70 gm

Coconut milk -70 ml

Water – as required

Salt – to taste

For marinating

Fish masala powder – 1 tbsp

Ginger garlic paste – 1 tbsp

Red chilly powder – 1 tsp

Salt – to taste

Shibu Raghavan is chef at The Senate Hotel

Method

Wash and clean the fish fillets. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the fish fillets for 5 minutes. Drain and keep aside. Prepare a marinade using the above ingredients and rub it on the fish.

Meanwhile peel the shallots and slice it into small round pieces. Soak the kokum pieces in a cup of warm water.

Heat 2 tbsp oil in a deep pan. Add the shallots and sauté for a while. Add curry leaves, green chillies, ginger and garlic and sauté. Make a paste using chilly powder, fish masala powder and coriander powder adding very little water.

Reduce heat and add the paste. Stir for 3-4 minutes until the raw smell disappears. Sprinkle quarter teaspoon fenugreek powder and stir. Add the kokum (kudam puli) pieces along with half of the tamarind water.

Add 2 more cups of water and little salt. Increase heat and bring the gravy to a boil. Reduce heat to medium and add the fish fillets along with the marinade. Cook uncovered for 15 minutes swirling the pan occasionally. Add coconut paste and milk. Cook for 30 seconds more Switch off the stove and cover the pan. Keep this fish curry for at least 6-7 hours before serving, so that the fish absorbs all the flavours. You can remove a few pieces of kudam puli/kokum if you find the gravy to be very sour.

This is one of the easiest to make, among the Kerala fish curries. It is made with Seer fish. It is healthy and goes well with rice.

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