Meen Varutharacha Curry (Fish in Roasted Coconut Gravy)


250 -300 gm fish , cut into medium pieces
1 big onion, sliced
4 green chillies, slit
1 tsp ginger crushed
1 tsp garlic crushed
1 cup grated coconut
3/4-1 tsp fennel seeds
1 tbsp shallots, sliced
2 tbsp coriander powder
2 tsp chilli powder
1 tsp turmeric powder
1 big tomato, chopped
tamarind, gooseberry sized
 few coriander leaves
2 sprigs curry leaves
1/2 tsp fenugreek seeds


  1. Cut the fish into pieces , clean it and keep aside. Soak the tamarind in 1/2 cup water.
  2. Heat 1 tsp oil in a pan and roast grated coconut, fennel seeds, shallots and curry leaves until brown in low flame. Grind into a fine paste adding little water.
  3. Heat oil in another pan, add fenugreek seeds . When its colour changes, add sliced onions and green chillies and saute. 
  4. Then add ginger and garlic and saute for few minutes.
  5. Add tamarind extract, coriander powder, chilli powder, turmeric powder and salt and boil it.
  6. Then add fish pieces and tomatoes and cook in medium flame.
  7. Now add ground coconut paste and water ( about 1 cup) along with curry leaves and coriander leaves. Cook for few minutes until the gravy thickens…. Serve hot…

Recipe Source: Ummi Abdullah

Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum


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