VARUTHARACHA KAAYA , CHEMMEEN CURRY / RAW BANANA AND SHRIMP WITH ROASTED COCONUT GRAVY

 

Ingredients :

Shrimp : 15, medium pieces, cleaned and deveined

Raw banana/ pachakkaaya : 1, slice lengthwise half and chop into triangles

Onion : 1, chopped

Ginger : 1/2 inch piece, chopped

Green Chili : 2, chopped

Garlic : 2 cloves, finely chopped

Curry leaves : 2 springs

Gambooge/ kudambuli : 3 pieces, soak in warm water for 30 minutes

Salt 

For the roasted gravy :

Grated coconut : 1 Cup

Turmeric Powder :1/2 tsp

Chilly Powder : 1/2 tbsp

Fennel seeds / perumjeerakam: 1/4tsp(optional)
Coriander powder : 1/2 tbsp

Coconut Oil : 1tsp + 1tbsp

Method :

1. Make the roasted coconut masala  :  Heat a skillet on Low - medium flame and add shredded coconut. Stir fry till the coconut turns into a golden brown color.   Now add fennel seeds, chili powder and coriander powder and fry for 2 more minutes. Turn off the flame and add turmeric powder. Let it cool. ( To speed up this roasting process, you can add 2 tsp of coconut oil and fry coconut in medium flame to get the dark golden brown color easily). When the coconut cools down, add few tablespoons of water and grind into a smooth paste.

2. Onion masala : Using a mixer crush together onion, ginger, green chillies, garlic and curry leaves.Heat 1tsp coconut oil and add this crushed onion masala paste.  After 4-5 mins, when the masala start changing color, add the ground coconut paste, raw banana slices, salt and water (around 1.5 cups - 2 cups). 

3. Make the gravy : Add drained gambooge pieces to the gravy and allow to boil. When the gravy starts to thicken,  add the  fish pieces. Swirl the pan to make sure that the fish pieces are coated well with the masala. Cover and cook. Switch off the gas and add 1 tbsp coconut oil and curry leaves. Let it rest for a while for the flavor to settle in. Color of this curry will deepen as it rests.

4. Serve hot with rice / appam / kappa :)

Enjoy, 

Lena