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

Build a full meal around Varutharacha Meen Curry

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

	250 grams	Fish , fresh
	1 cup	Coconut , grated
	1 tablespoon	Coriander Seed
	5	Red Chili , dried
	1/2 teaspoon	Black Peppercorn
	1/2 teaspoon	Fenugreek Seed
	1 teaspoon	Turmeric powder
	1 tablespoon	Tamarind , pulp
	2	Green Chili , slit
	1	Onion , sliced
	1 teaspoon	Mustard Seed
	1 tablespoon	Coconut oil
	1 sprig	Curry Leaf
	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.