Varutharacha Meen Curry

This Fish Curry is from Trivandrum side, as I understand. Each region in Kerala has a different style of preparation for Fish Curry. The variation of the fish curry comes from the way coconut is used in the curry or the kind of ingredient used for sourness - Tamarind (Vaalan Puli) or Kokum (Kudam Puli). This preparation uses tamarind and dry fried coconut.

Coconut                - 1 1/2 cup (Grated)
Small Onions         - 6
Turmeric Powder   - 1/4 tsp
Chilly Powder         - 2 tsp
Coriander Powder  - 2 tsp
Fenugreek Powder - 1/4 tsp
Curry Leaves         - 2 twigs  
Fish                      - 1/2 lb
Drumstick             - 6 to 7 2" pieces  
Tamarind              - a small lemon size ball
Water                   - 2 cups
Salt                       - to taste

1. Fry the Grated Coconut with a twig of curry leaves until completely dry. This should not be brown yet.
2. Add Small onions and fry for a few minutes.
3. Add all the powders (Turmeric, Chilly, Coriander & Fenugreek) and fry till the raw smell goes. At this point the mix should be brown in color.

4. Once the mix is cooled, grind it with 1/4 - 1/2 cup water in a mixer to a fine paste.
5. Pour this into a vessel.
6. Extract the tamarind juice in 1/2 cup water and add this to the vessel.
7. Turn on the stove and also add drumsticks (slit side wise), salt  and remaining water.
8. Once the curry starts to boil, add the fish and let it cook for 5 minutes.
9. Add remaining Curry leaves and turn off the stove.

Your fish curry is ready. Making this in a clay vessel (Manchatti as shown in picture) enhances the taste. This goes well with Rice, Kappa and Chappathi.