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varutharacha meen curry

Fish curry Kerala style
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Kerala cuisine
Keyword: fish recipes, kerala recipes
Servings: 4 people
Author: Jinoo Jayakrishnan
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to roast and grind

  • 1 cup grated coconut
  • 2 cloves garlic
  • 1/2 tsp fenugreek seeds
  • 3/4 tsp peppercorns
  • 10 no red chillies
  • 2.5 tbsp coriander seeds

for curry

  • 1 lemon sized tamarind - soaked in 2 cups warm water
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 2 tsp garlic - chopped
  • 2 tsp ginger chopped
  • 1 no green chilli - slit
  • 10-12 nos small onions - slit
  • 1 sprig curry leaves
  • 1 medium tomato - chopped
  • 1/2 tsp turmeric powder
  • 10-12 medium fish pieces
  • salt to taste


  • Dry roast all the ingredients given under "to roast and grind" until the coconuts turn reddish-brown.
  • cool and grind it to a fine paste and keep it aside until use.
  • Soak tamarind in warm water and keep it aside.
  • Heat coconut oil in a mud pot and crackle mustard seeds.
  • Fry chopped garlic, chopped ginger, green chillies, small onions, and curry leaves until onions turn brown.
  • Further, add chopped tomatoes and fry till mushy.
  • Add prepared masala, water, salt, tamarind water.
  • mix well. close and cook for 10 minutes.
  • Open and reduce the flame to low. add the fish pieces, mix gently.
  • close and cook for 5 minutes.
  • open, mix once, put off the flame and close again. rest for a few hours before serving.