I guess this is basically South-Kerala style,"Varutharacha" means where coconut is roasted with spices and ground to add a yummy flavor .
4-5 /1 lb /1/2 kg medium sized pieces of Fish(Any will do,I used Trout Fillets)
2-3 pieces Kokum(Kudampuli)
1 tsp Mustard,1/2 tsp fenugreek,4-5 dried chillies n curry leaves
1/2 Cup Sliced Onions(optional)
4-5 Green Chillies Slitted
1 tsp Chilli Powder
1/2 Tbsp Ginger chopped
1/2 tbp Garlic chopped
1/2 tsp Turmeric Powder
To Dry Roast
Fresh Grated coconut - 1/2-3/4cup
Shallots Chopped - 6-7 Nos:
1 clove garlic minced
1 inch ginger sliced
Curry Leaves - A lot
Chilli Powder – 2 tsp
Coriander Powder – 2.5 tsp
Pepper Powder - 1/2 tsp
Fenugreek Powder- 1/2 tsp
2 pinches asaofetida
Take a wide bottomed pan(You need "ManChatti"(Clay pot) for that original taste) and heat oil.Splutter mustard,fenugreek,dried chillies n curry leaves.
Lower heat n add the ginger paste followed by Garlic paste and Sauté till the raw smell goes off.
Now add onions, green chillies,chilli powder and turmeric powder with salt.Sauté nicely.
Sauté till raw masala smell goes off.
Now add some water and add the cocum pieces and bring it to a boil.
Mean while take a pan ,heat the coconut oil and add the curry leaves and smear the bottom of the pan with its flavor.
Add the sliced shallots ,garlic n ginger and saute till brown.
Add the grated coconut and continuously sauté it till it turns a deep brown shade.
Now add all the powders and mix it and take it off the heat.
Run it in a mixer as such for a few burst ,to get a powder-paste form..Addition of water dilutes roasted taste ,so better skip that.
Now add this powder/paste into the pan and fish into the pan,taking caring not to break it.
Close the lid and cook under lowheat.Check in between,fish shouldn't be overcooked.Flip pieces every now n then carefully.
When it's done,sprinkle the roasted Fenugreek Powder on top and swirl again.((You can remove the coccum if it has turned too sour,also adjust salt),
Mash curry leaves in coconut oil n sprinkle over top.Close n let it rest..
PS: Points to note are not to burn the coconut-spice mix and not to break the fish.Also adjust the sourness if needed.
Check out my other fish recipes: