Meen Varattiyathu - Fried fish in an onion tomato gravy

 This is one of my mother's signature dishes.  She usually made it with fresh Spanish Mackeral. Having been locked down for quite a while now and unable to go to the market, I have used salmon to make this dish.  I think any firm fleshed fish would work for this recipe.

The idea is to marinate the fish, shallow fry it and then cook it in a gravy of onions and tomatoes.  This recipe goes very well with chappaties.

Ingredients:

500 grams of any firm fleshed fish, cleaned and cut into pieces.  I have used Salmon.

2 large onions - sliced.

2 large tomatoes - diced

3-4 green chillies, sliced

1/2 inch piece of ginger, julienned

1/2 teaspoon of chilli powder 

1/4 teaspoon of turmeric powder

2 sprigs curry leaves

1/2 teaspoon pepper powder (optional)

For marinating: 

1-2 teaspoons chilli powder

1 teaspoon turmeric powder

some water 

Oil for shallow frying

Oil for sauteing

salt to taste

Method:

Make a thin paste with the chilli powder, turmeric powder, salt and some water.  Smear it on the fish and let it marinate.

Meanwhile, in a wok, take about a tablespoon of oil, and heat it.  When the oil gets hot, add the julienned ginger.  when you can smell the fragrance of the ginger, add the onions, green chillies and the curry leaves.  Saute till the onions go soft and brown.

When the onions go brown, add the turmeric powder and chilli powder, cook for a few seconds and then add the tomatoes.  The tomatoes need to cook till they go soft and mushy and the gravy is ready. 

Check for salt and add as needed.

Shallow fry the fish and place on the gravy.  Gently saute without breaking the fish.  Sprinkle black pepper powder if using. 

Serve hot with chappaties.