Varutharacha Meen Curry
Kerala fish curry made with a base of freshly roasted and ground coconut — a technique (varutharachathu) that creates a darker, nuttier, richer gravy than the typical kudampuli fish curry. Particularly popular in the Kottayam and Palakkad regions.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 250 grams | fresh fish (mackerel or sardines) |
| 1 cup | grated coconut |
| 1 tablespoon | coriander seeds |
| 5 | dried red chilies |
| 1/2 teaspoon | black peppercorns |
| 1/2 teaspoon | fenugreek seeds |
| 1 teaspoon | turmeric powder |
| 1 tablespoon | tamarind pulp |
| 2 | green chilies, slit |
| 1 | small onion, sliced |
| 1 teaspoon | mustard seeds |
| 1 tablespoon | coconut oil |
| 1 sprig | curry leaves |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Clean and cut the fish into pieces. Set aside.
- 2 In a pan, dry roast the grated coconut until golden brown. Add coriander seeds, dried red chilies, black peppercorns, and fenugreek seeds. Roast until aromatic.
- 3 Grind the roasted mixture to a smooth paste with a little water. Set aside.
- 4 Heat coconut oil in a clay pot or pan. Add mustard seeds and let them splutter.
- 5 Add sliced onions, green chilies, and curry leaves. Sauté until onions are translucent.
- 6 Add the ground coconut paste and turmeric powder. Sauté for a few minutes.
- 7 Add tamarind pulp, water, and salt. Bring to a boil.
- 8 Add the fish pieces and cook on medium heat until the fish is cooked and the gravy thickens.
- 9 Adjust salt and remove from heat.
Tips
For the best flavor, use fresh coconut and cook in a clay pot.