Fish Varai
300 gm firm white fish (good and tasty one is young white shark (sura mein))
200 gms coconut
2 medium onions, chopped finely
1-2 red chillies, chopped finely
1" ginger, chopped finely
2 bunch of curry leaves, chopped finely
Jeera
salt
2 dried red chilli, torn into pieces
1' ts tumeric powder
2-3 ts chilli powder
1 ts pepper powder
oil
Method
Boil the fish in salted water. Test if it is cooked. Drain and allow it cool.
Remove all the bones of the fish. In a bowl, crumble/flake the fish finely. Check for fine bones and remove. Add coconut. Add tumeric, chilli and pepper powder to the crumbled fish. Mix all evenly. Taste for seasoning. Add more if you like
In a non stick wok, add oil, fry onions, chillies, and ginger until soft and then add jeera and curry leaves. Fry until lightly brown. Then add in fish mixture. You have to keep stirring non stop. The fish is cooked when you see that it is browned (not burnt) and dry form. The crumbled fish should not be sticking together.
Remove from the wok and serve deco. Goes very well with white rice or bread.
Note: Those of you, who are veggies, switch it to Valakai (unriped banana). If you boil it, just chop them up. If not, grate the banana and do as above. Remember, this will take longer to cook, as the banana produces water. So you have to keep stirring and until dry fry.
comment:
p_commentcount