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Kerala Varutharacha Meen Curry/ Fish in Roasted Coconut Gravy

Kerala Varutharacha Meen Curry

There used to be a time when I was really scared to eat the fish curry my mother prepares due to the bright red colour. Without even trying, I always thought it would be too spicy and used to consume the fish pieces only after washing it. Stupid me!

But when I finally got the courage to taste it, I understood how stupid I was till then. I never knew my mother was using Kashmiri chilly to get that bright red colour in the curry.

Also check: Veg/Non-Veg Pizza Recipe

Now, let’s start to prepare Kerala special varutharacha fish curry with roasted coconut gravy and dried Malabar tamarind.


  • Fish – 500 gms of any fish, well cleaned and cut into small pieces
  • Grated coconut (3 handful)
  • Coriander/ Coriander powder – 1 and 1/2 tbsp
  • Fenugreek seeds – 6-8 pieces
  • Dried Kashmiri chilly – 10-12 pieces
  • Turmeric powder – 1 teaspoon
  • Mustard seeds
  • Crushed ginger – 2 teaspoon
  • Sliced garlic – 5-6 pieces
  • Green chilly – 2-3 pieces
  • Shallots – 10-12 pieces
  • Dried Malabar Tamarind (Kudampuli)
  • Tomato – 1 big one sliced into small pieces
  • Curry leaves
  • Salt
  • Water

How to prepare Kerala fish curry?

  • Soak dried Malabar tamarind (kudampuli) in 1/4 cup water and keep it aside.

Now, lets prepare the coconut gravy

  • Saute grated coconut in low flame.
  • Add coriander/coriander powder, 1/2 teaspoon turmeric powder, 2-3 fenugreek seeds, 8-10 dry Kashmiri chilly, curry leaves and salt and cook it until it turns golden brown. Make sure you do not fry it too dark as it would ruin the taste of the dish.
  • Once it turns golden brown, keep aside and let it cool down completely.
  • Grind the mixture to a thick gravy. (Add only 1-2 tablespoons of water while making the coconut paste). Keep it aside.

Now, it’s time to prepare the fish curry

  • Take an earthen pot and heat oil.
  • Add the remaining fenugreek seeds, mustard seeds, curry leaves, crushed ginger, sliced garlic, green chilly and shallots.
  • Saute until it becomes golden brown and add 1/2 teaspoon turmeric powder.
  • Once the raw smell is gone, add the thick coconut gravy to this.
  • Add tamarind, its water and more water, if necessary.
  • Once it starts boiling, add tomato slices and salt.
  • After two minutes, add fish pieces and swirl the mud pot.
  • Cover and cook the curry for 8-10 minutes in low flame.
  • Adjust salt.

For tempering

Heat a pan. Add oil, mustard seeds, dry Kashmiri chilly, curry leaves. Pour it to the fish curry. The tasty fish curry is ready. Cover it with a lid.


The dish would be tastier if it’s served a day later. So, make sure you prepare this a day in advance. This dish goes really well with rice, chappathi, puttu, tapioca (kappa) vevichathu, jackfruit (chakka) vevichathu.

So, enjoy the dish!

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