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Main Course

Varutharacha Meen Curry | Fish Curry In Roasted Coconut Gravy

Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 3 servings

1/2 kg Kingfish or Salmon — cut into cubes
3/4 cup Coconut — grated
3 nos Pearl onions — sliced (Kunjulli)
3 tbsp Chilly powder
1/2 tbsp Coriander powder
1 tbsp Turmeric powder
1/4 tsp Fenugreek seeds (Uluva)
1 Stem Curry leaves
Tamarind pulp A medium sized ball (Puli)
Salt, to taste
3 tbsp Oil

Preparation

Step 1
Heat 1 tbsp of oil in a pan or a kadai.
Step 2
Add coconut, chilly powder, coriander powder, onions, fenugreek seeds and curry leaves.
Step 3
Fry on a medium heat for about 20 minutes, till it becomes brown.
Step 4
Cool the mix and grind it in a mixer grinder.
Step 5
Pour tamarind pulp water and grind again.
Step 6
Heat the remaining oil in the same pan.
Step 7
Add the paste and stir.
Step 8
Add turmeric powder and salt.
Step 9
When the paste boils and aroma comes, add fish pieces.
Step 10
Add sufficient water such that the pieces are well immersed in the mix.
Step 11
Add less water, if you want it thick.
Step 12
Allow Varutharacha Meen Curry (Fish Curry) to boil in a medium flame and let the gravy thicken.
Step 13
Varutharacha Meen Curry (Fish Curry) is ready.
Step 14
Serve Varutharacha Meen Curry (Fish Curry) hot with rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Varutharacha Meen Curry | Fish Curry In Roasted Coconut Gravy

Ingredientsfor 3 servings

1/2 kg Kingfish or Salmon — cut into cubes
3/4 cup Coconut — grated
3 nos Pearl onions — sliced (Kunjulli)
3 tbsp Chilly powder
1/2 tbsp Coriander powder
1 tbsp Turmeric powder
1/4 tsp Fenugreek seeds (Uluva)
1 Stem Curry leaves
Tamarind pulp A medium sized ball (Puli)
Salt, to taste
3 tbsp Oil

Preparation

Step 1
Heat 1 tbsp of oil in a pan or a kadai.
Step 2
Add coconut, chilly powder, coriander powder, onions, fenugreek seeds and curry leaves.
Step 3
Fry on a medium heat for about 20 minutes, till it becomes brown.
Step 4
Cool the mix and grind it in a mixer grinder.
Step 5
Pour tamarind pulp water and grind again.
Step 6
Heat the remaining oil in the same pan.
Step 7
Add the paste and stir.
Step 8
Add turmeric powder and salt.
Step 9
When the paste boils and aroma comes, add fish pieces.
Step 10
Add sufficient water such that the pieces are well immersed in the mix.
Step 11
Add less water, if you want it thick.
Step 12
Allow Varutharacha Meen Curry (Fish Curry) to boil in a medium flame and let the gravy thicken.
Step 13
Varutharacha Meen Curry (Fish Curry) is ready.
Step 14
Serve Varutharacha Meen Curry (Fish Curry) hot with rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.