Varutharacha Meen Curry/ Fish in Roasted Coconut Gravy

verutharacha meen curry

Varutharacha meen curry is a fish curry of Gods Own Country. Its a best recipe for the traditional fish curry using roasted grounded coconut along with some traditional spices. Roasted to a golden brown perfection and ground to a very fine paste. Fish is cooked in this paste along with fish tamarind/ kudam puli, and seasoned with  roasted fenugreek seeds and shallots. Varutharacha meen curry is a very spicy curry which goes well with parboiles rice( Palakkadan Matta Rice) chappathi or puttu. You can use king fish, prawns, mackerel and rounded scad with the same recipe. Its a very simple and easy way recipe. The coconut and spices are roasted in a frying pan without adding oil. Lets see how I am going to make this fish curry.

varutharacha meen curryy

varutharacha kerala fish curry

Varutharacha Meen Curry Recipe


  • Fish/Rounded Scad- 1/2 kg
  • Tomato-2,Cut into 8 pieces
  • Green chillies- 4, split in lengthwise
  • Ginger- 1 tsp, chopped
  • Salt- to taste
  • Cocum/kudampuli-4, if its dry, soak in hot water with little salt

To Roast and Grind 

  • Grated Coconut- 1 cup
  • Shallots-4
  • Fenugreek seeds-1tsp
  • Pepper corns- 1tsp
  • Kashmiri chilly powder-1 tbsp
  • Corriander powder- 1tbsp
  • Turmeric powder- 1tsp

For Seasoning

  • Coconut oil- 1tbsp
  • Fenugreek seeds- 1tsp
  • Shallots- 2tsp, chopped
  • Curry leaves- 3 sprig

How to Make Varutharacha Meen Curry

  • Clean the fish  thoroughly with salt andlemon juice, cut it into curry sized pieces. Washed and drain and keep it aside.


  • Soak the Tamarind/kudampuli in 1/2 cup water and salt. Keep it aside.


  • Heat a frying pan and add the ingredients listed under’ To Roast and Grind’ one by one.


  • when it start to turn golden brown add shallots. Saute it for a minute.


  • Now add peppercorns and fenugreek seeds and saute well for 1 minute.



  • Now add the chilly powder, corriander powder, turmeric powder and saute well in a low flame for 1 minute.



  • Allow it to cool completely. Add half a cup of water to the roasted ingedients and grind it to a smooth paste.



  • Take a clay pot/manchatti, add ground paste, salt, cocoum/kudampuli, tomatoes, and cook for a few minutes.



  • when curry starts to boil, add the fish pieces and stir the pot. Allow the fish to cook for 5 minutes in medium flame.


  • Now add chopped ginger and green chillies. Cover and cook till the gravy get thick.



  • Heat a frying pan, pour coconut oil. Add fenugreek seeds, shallots and curry leaves. Saute till it becomes golden brown


  • Pour the seasoning to the curry and stir. close it with lid and keep if close for 30 minutes

varutharacha meen curryy

  • Serve it along with rice, chappathi, puttu etc.


  • Enjoy !!


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