Varutharacha Prawns/Fish Curry with Dosa

Ingredients:

Fish (King Fish/Prawns)       --    ½ kg

Pearl Onions                        --    2 medium size

Ginger garlic paste               --    1 tsp

Green chillies                       --    2 - 3

Tomato                               --    ½ of medium size

Turmeric powder                 --    ½ tsp

Coriander – Chilly powder mix        --    2 -3 tbsp

Tamarind                             --    a small ball (size as that of a walnut)

Coconut                              --   ½ of medium size

Mustard seeds                     --   ½ tsp

Curry leaves                        --   1 stem

Salt                                     --    to taste

Preparation of Curry:

Soak the tamarind ball in water. Clean the fish/prawns, cut into small pieces and keep it aside.

Fry the shredded coconut and grind it into a fine paste / liquid form as shown here.

Heat oil in a pan and when the oil is hot add the mustard seeds. Let it splutter. Now add the finely chopped pearl onions, chopped green chillies, ginger garlic paste and chopped tomatoes.

When the onions become translucent, add the turmeric powder and the coriander – chilly masala powder. Saute until the raw smell of the masala goes off.

Get the juice from the tamarind and mix it into the masala. Then add the ground coconut paste.  Keep the flame on high and let the mix boil.

Once it boils, add the prawns / fish  and let it cook on a low flame.

Garnish with curry leaves and serve hot.

The same recipe can be followed for any fish. I love to have this with dosa.

I used to make dosa with raw rice as what we do at home. But raw rice @ Indian stores here is too costly and I tried using long grain rice and parboiled rice. After a number of experiments, I was finally successful with the below proportion or rice and urad dal.

Ingredients:

Long grain Rice                     --   1 ½ cups

Parboiled Rice                      --   1 ½ cups

Urad dhal                               --   1 cup

Methi seeds                           --    2 tsp

Salt                                         --    to taste

Preparation of the batter:

Wash and Soak the rice and urad dhal with methi seeds separately for about 6 hrs. Grind the urad dal with methi seeds until it becomes fine. Then grind the rice to slightly rough consistency. Add a little salt and mix both the batter together. Let it ferment overnight.

This gives soft & fluffy idlies and crispy dosas.


If you are preparing this in a large batch, you can store a part of the fermented batter in the freezer. Just remember to transfer it into the fridge, the day before you plan to use it. You can thus save the batter from extra fermentation.