Muringakka Meen Curry | Varutharacha Meen Curry | Drumstick-Fish Curry(Roasted Coconut)

Schools have finally opened here yesterday and kids are getting on track.Kids are excited to be back to school after a long vacation.I am missing them badly too as their background music of screams and fights is lost.Its been a while that I have posted any non veg recipes if you have observed.The reason being I had been cooking all those stuff which had made their debut in this blog earlier and this was the best time to re collect any fond recipes from Kerala that I had missed blogging.That's when I remember having this curry long back at a friend's place in Trivandrum.The curry tasted so different to me as the curry had drumsticks which otherwise is missing from a meen curry(fish curry).So,here comes the tastes from my friend as prepared by her.In this curry,the coconut is roasted and added.The tanginess comes from tomatoes and tamarind.Do give it a try if you love the flavors and enjoy!!

Preparation time~20 minutes
Cooking time~ 20 minutes
Serves ~ 5 adults
Ingredients
to marinate
fish 1/2 kg(1lb)
red chilly powder 1/4 tsp
salt to taste

drumstick/muringakka  5-6 pieces
tamarind/vallan puli 1 gooseberry size
green chillies slit 2
tomato 1 sliced big
curry leaves few
salt to taste

to roast and grind
coconut 2/3 cup
shallots 6-7 big
garlic cloves 2-3 large or 4-5 small
ginger 1" piece

red chilli powder hot/mulakku podi 3/4 tsp
kashmiri chilli powder 1/4 tsp
coriander powder/malli podi 1tsp
fenugreek powder/uluva 1/4 tsp
turmeric powder/manjal podi 1/4tsp

to temper
oil(preferably coconut oil) 1tbsp
dry red chilly 2
curry leaves a sprig
fenugreek seeds 1/4tsp
mustard seeds 1/2tsp

Method

• Soak the tamarind in enough water.Squeeze out the pulp and keep aside till use.
• Wash the fish under running water and cut in medium sized pieces.Drain water and marinate using the ingredients and leave for half an hour(optional step).
• Dry roast the coconut along with shallots,garlic and ginger until coconut is slightly browned and when the moisture is dried from grated coconut.Lower the flame and add spice powders except turmeric powder.Switch off flame and remove on a plate to cool.Blend in a blender until smooth using little water.

• Next in a clay pot(mann chatti) or non stick pan add the drumstick pieces,slit green chillies,curry leaves,turmeric powder,water(1 cup) and salt.Bring this to a boil and let it cook for 5mins until half cooked.
• Add the masala paste and then simmer.Now,slide in the fish pieces.Add a cup of water and let it come to a soft boil.Simmer on low medium flame covered for 5-6 mins until  the fish is cooked and masalas gets blended well with the fish pieces and drum stick pieces.Adjust salt if required and if add in tamarind extract(or use tamarind paste ready made).Mix well and if gravy is very thick,add half a cup of water.Cook uncovered for another 2-3 minutes.Switch off flame and leave covered.

• Heat oil(preferably coconut oil) and add mustard seeds when hot.When it splutters,add dry red chillies followed by fenugreek seeds.Saute on low flame as the seeds may get browned faster and taste bitter.Add the sprig of curry leaves and then switch off flame.Pour this over the curry.Leave it covered for another 15-20 minutes.Mix well and serve warm with steamed rice.

NOTES
* I have used pompano fish to make this curry but you can use ayala(mackerel) or king fish too.
* You can even use raw mango slices instead of tamarind.
* I use both kashmiri chilli powder and hot chilli powder but you can use as per your preference.
* I have used frozen drumstick pieces.If using fresh drumstick then use one drumstick,cut in 5-6 pieces.
* You can even use snake gourd(padavalanga) instead of drumstick and make this curry.In that case snake gourd takes lesser time to cook so just make sure that you don't overcook the pieces.


RELATED POSTS
* Meen Vatticha Curry (Spicy Fish Curry with Kokum)
* Fish Curry with Raw Mangoes
* Fish Curry with tamarind
* Fish Molly
* Malabar Chemmeen Curry