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Barracuda Fish Curry / Varutharacha Sheelavu Meen Curry

2013-08-05
Barracuda Fish CurryBarracuda Fish CurryBarracuda Fish CurryBarracuda Fish Curry
  • Yield : 1/2 kg
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

Barracuda Fish Curry / Varutharacha Sheelavu Meen Curry is a spicy Kerala style fish curry cooked in clay pot with fried coconut paste.Barracuda fish is called the “Tiger fish of sea” due to its sharp teeth. The fish is very fleshy with strong bones so cut them into thin pieces.

The coconut has to be fried without oil until brown. The easiest way is to use a microwave to fast track the activity.  To fry quarter grated coconut, keep the coconut in a flat plate in the Microwave for 4 to 5 minutes. If coconut did not get fried yet continue microwaving for one-one minute until coconut turns very light brown color.

Take a special note that the skin of Barracuda fish is bit thick. So always remove the skin before you cook the fish so that all the masalas stick to the fish perfectly.

Ingredients

  • 1/2 kg Barracuda fish cleaned and cut into pieces
  • Ingredients for the gravy:
  • 1/4 cup Coconut grated
  • 6 Shallots
  • 3 tbsp Coriander powder
  • 2 tbsp Red chilli powder
  • 1/2 tbsp Turmeric powder
  • 1/4 tbsp Fennel
  • Ingredients for gravy:
  • 1 big Tomato chopped
  • 3 Green chilli
  • 10 Curry leaves
  • 3 piece Gambooge / Malabar Tamarind / Kudampuli (Quantity to be adjusted as per taste)
  • Salt to taste
  • For seasoning:
  • 3 tbsp Coconut oil
  • 2 pinch Fenugreek seeds (Uluva seed)
  • 3 chopped Shallots
  • 5 Curry leaves

Method

Step 1

Fry the coconut without oil either in microwave or in a thick bottomed pan on flame.

Step 2

Once the coconut is fried, keep a thick bottomed pan on flame and add step 1 gravy ingredients one by one and roast all ingredients together for 1 more minute.

Step 3

Grind the roasted step 1 gravy ingredients well into very very fine paste in 3 to 4 cups of water.

Step 4

In a clay pot, boil step 1 gravy ingredients.

Step 5

To the boiling gravy, add step 2 gravy ingredients and allow to boil for 5 minutes.

Step 6

Then slide the fish pieces to the gravy and allow to cook for 10 more minutes.

Step 7

Meanwhile heat oil in another wok and splutter fenugreek seeds, sauté shallots and curry leaves for seasoning.

Step 8

Switch of the flame of gravy after 10 minutes and season the fish curry.

Step 9

Then the final step is ENJOY Barracuda or Sheelavu varutharacha meen curry (Barracuda fish cooked in Spicy fried coconut) with steamed rice!!!

 

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Ryhana

Cooking is a passion to me,..

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