Varutharacha Meen curry-Northern Kerala style Fish curry with roasted coconut

Recipe for Meen varutharacha curry -Kerala Fish Curry in roasted coconut gravy

Ingredients:-
Fish - 1/2 kg ( I prefer Salmon )

Onion chopped - 1 small

Crushed ginger - a small piece
Garlic chopped or crushed - 3-4 cloves

Green chilies slit lengthwise - 2

Turmeric powder - 1/4 tsp

Kodampuli/ Kokum/Fish tamarind - 3-4

Salt to taste

Mustard seeds

Curry leaves

Oil

For roasted coconut paste

Grated coconut - 1 cup

Chili powder - 1 to 1.5 tea spoon

Coriander powder - 2 tea spoon

Shallots - 3-4
Crushed pepper corns - 1 tea spoon

Fennel seeds - 1/2 tea spoon 

How to make Varutharacha meen curry(updated recipe)

Clean and cut the fish into medium pieces.
Soak Kudampuli in 1 cup of water and set aside

Heat 1 tsp of oil in a pan and add the grated coconut,and fry stirring continuously
When they start to change the color add chopped shallots ,pepper corns and fennel seeds. dry roast them by stirring continuously. 

When they are brown add red chilli powder and coriander powder and fry for a minute or so and remove from heat. 
(don't forget to toss it continuously because it can easily get burned.Add the chilli and coriander powder only in the end , otherwise it will get burnt fast.)
Grind them to a fine paste by adding little water. I use , as always, coffee grinder for all my small deeds 

Heat oil in a pan and add mustard seeds.When they pop  add curry leaves, green chiles, crushed ginger and garlic, toss them for 2 minutes and then add chopped onion and sauté well for a couple of minutes . 

When they are soft add  turmeric powder , roasted coconut paste and the soaked kudampuli along with water and mix well. Add  1/2 to 1 more cup of water, salt to taste  and bring to boil
Add the fish pieces ,Cover it with a lid and simmer it for 15-20 minutes .Uncover sprinkle a tea spoon oil and simmer for a couple of minutes or until the gravy gets a little thick( ur choice, some like it loose) and the fish pieces still hold its shape.

Remove from heat and serve warm