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Kerala Fish Curry with Roasted Coconut Masala( Varutharacha Meen Curry )

Prep Time:

5-10 min

Cook Time:

30-40 minutes

Serves:

4

Level:

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About the Recipe

If you’re looking for the ultimate comfort food from Kerala, this Varutharacha Meen Curry is exactly where it’s at!

What makes this one so special is the "Varutharacha" part—which basically means we’ve slow-roasted fresh coconut until it’s a deep, golden brown before grinding it into a silky paste. It gives the gravy this incredible, earthy richness that you just can't get any other way. Toss in some warm spices and that signature punch of cocum (Kudampuli) for tang, and you’ve got a dish that’s honestly hard to beat.

The best part? Like most good things in life, it actually tastes even better the next day once those flavors have had a chance to really get to know each other.

Ingredients

Fish

  • 500 g fish pieces (see notes for options)

To roast & grind

  • 1 cup grated coconut

  • 2 small onions / pearl onions, sliced

  • 1 tsp garlic

  • 1 tbsp chilli powder (adjust to taste)

  • 1 tbsp coriander powder

  • 1 tsp whole black pepper

  • ½–1 tsp fenugreek seeds

  • 4–5 curry leaves

For the curry

  • 1 tsp chopped ginger

  • ½ tbsp chopped garlic

  • 1–2 green chillies, slit lengthwise

  • 5–6 pearl onions, sliced

  • 1 tsp turmeric powder

  • 3 pieces cocum (kudampuli), soaked if dry

  • 1 tomato, quartered (optional)

  • Curry leaves

  • Coconut oil

  • Salt, to taste

Preparation

Roast and grind the coconut

  1. Heat a dry pan and roast all the ingredients listed under to roast and grind, except chilli powder, coriander powder, and curry leaves.

  2. Roast until the coconut turns evenly golden.

  3. Add chilli powder, coriander powder, and curry leaves, and sauté for another 2 minutes.

  4. Remove from heat and allow the mixture to cool.

  5. Add 2–3 tablespoons of water and grind into a thick, smooth paste. Set aside.

Prepare the gravy

  1. In the same pan, heat coconut oil.

  2. Add chopped garlic, ginger, sliced pearl onions, and green chillies.

  3. Sauté for 4–5 minutes until lightly golden and aromatic.

  4. Stir in turmeric powder and cook briefly.

  5. Add the ground coconut paste, salt, and about 1½–2 cups of water. Bring to a boil.

Cook the fish

  1. Add the soaked cocum and simmer for 2 minutes.

  2. Gently place the fish pieces into the curry. Swirl the pan carefully to coat them with the gravy—avoid stirring.

  3. Cover and cook on medium heat.

  4. When the fish is halfway cooked, add tomato (if using) and continue cooking until the fish is done.

Finish

  1. Turn off the heat and drizzle 1 tablespoon coconut oil over the curry.

Add fresh curry leaves and let the curry rest for a few minutes before serving.


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