Varutharacha Meen Curry

Varutharacha Meen Curry

This is a fish curry made in dry roasted coconut gravy and tastes yumm and is perfect for Rice, Puttu, Pathiris etc.

Noor Nazar


  1. 500 Grams King Fish
  2. 1 Cup Coconut Grated
  3. 2 Pearl Onions Sliced
  4. 1 Teaspoon Garlic
  5. 1 Tablespoon Chilli Powder
  6. 1 Tablespoon Coriander Powder
  7. 1 Teaspoon Black Pepper Whole
  8. 1 Teaspoon Fenugreek Seeds
  9. Curry Leaves
  10. 1 Teaspoon Ginger Chopped
  11. 1 Teaspoon Garlic Chopped
  12. 2 Green Chillies Slit
  13. 6 Pearl Onion sliced
  14. 1 Teaspoon Turmeric Powder
  15. 2 Tablespoons Tamarind
  16. 1 Tomato (sliced)
  17. Curry Leaves
  18. Cooking Oil
  19. Salt


35 mins
  1. Add Photo

    Heat a pan and dry roast the ingredients (except chilli and coriander powder and curry leaves) listed under Group 1.

  2. Add Photo

    When coconut becomes golden brown, add chilli and coriander powder and curry leaves. Fry it for 2 more mins. Let it cool. Add 2-3 tbsp, water and grind it to a smooth thick paste.

  3. Add Photo

    Heat oil in the same pan and add ½ tbsp chopped garlic, 1 tsp chopped ginger and 6 sliced pearl onions and 1-2 green chilli.

  4. Add Photo

    After 4-5 mins, when the pearl onions and ginger and garlic start changing colour, add turmeric powder and cook for a min or so. Add ground coconut paste, salt and water (around 1.5 cups – 2 cups). Let it boil.

  5. Add Photo

    Add tamarind and cook for 2 mins. Add fish pieces. Swirl the pan to make sure that the fish pieces are coated well with the masala. Cover and cook.

  6. Add Photo

    When fish is half cooked, add tomato and continue cooking till the fish is cooked completely.

  7. Add Photo

    Switch off the gas and add 1 tbsp coconut oil and curry leaves.

  8. Add Photo

    Enjoy with hot rice :)

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