Varutha Fish Curry | வறுத்த மீன் குழம்பு | CWC Baba Master’s Top Notch Recipe

Varutha Fish Curry is a simple and easy fish Curry.  In this dish, fish fillets are marinated with Indian spices and slightly fried in oil. Then we have to prepare some curries using onions & tomatoes and finally add fish fillets in this tangy & spicy gravy. I learned & tried this recipe from the famous TV show ( Cook with Comali). It came out really well. You should try and share your comments.

Ingredients 

To Fish Marinate 

Fish Fillets - 8

Kuzhambu Powder | Curry Powder - 1 tbsp 

Salt to taste 

Fennel Powder - 1 tsp 

Tamarind Water - 2 tbsp

Curry Leaves - few

Oil - little 

Fish Curry 

Sesame Oil - 1/4 Cup 

Vengaya Vadagam | Thaalippu Vadagam  | Karivadagam - 1 tsp 

Curry Leaves - few

Finely Chopped Onion - 1 Cup 

Salt to taste 

Crushed Garlic - 1 tbsp 

Crushed Ginger - 1 tbsp 

Chopped Tomato - 2 

Jalapeño | Green Chilly - 2 to 3

Curry Powder - 1/4 cup 

Tamarind Water - 1 Cup 

Water - 2 Cup

Chopped Raw Mango - 1 (medium)

Jaggery - 1/2 tsp 

Sesame Oil - 1 tbsp 

Chopped Coriander Leaves - few 

Method 

In a clean bowl, add fish fillets. Then add curry powder, fennel powder, tamarind water, curry leaves and little oil. Then mix it well. Let it marinate for about 20 to 30 minutes.

Heat a pan, add 1/4 cup sesame oil. Once it done, add the marinated fish fillets one by one and fry slightly on both sides for about 2 minutes (Do not fully cook)

Transfer the fried fishes into a plate and keep aside. In the same pan, add 1 tsp of karivadagam. Once it splutter, add some curry leaves, add chopped onions and fry until gets golden brown in color.

Add required salt, crushed garlic, crushed ginger and mix everything well.

Now add chopped tomatoes, let’s cook until it becomes mushy.

Once it done, add jalapeño. Then add curry powder and give a nice mix. 

Add tamarind water,  required water and mix it, then close the lid and cook for about 10 minutes.

Now add cut pieces of Mango, fried fish fillets and cook just for 5 minutes. Oil separates from the fish curry.

Add 1/2 tsp Jaggery, sesame oil, and chopped coriander leaves then give a slight mix and switch off the flame. 

This goes really well with steamed white rice/ idli/ dosa.