Varutharacha Meen Curry (Fish Curry)
Varutharacha Meen Curry is a very popular Malayalee delicacy throughout Kerala. Any fish as per your choice can be used in the preparation of this tasty dish. Varutharacha Meen Curry goes well with almost anything like pathiri, puttu as well as with white steamed rice. Grated coconut is fried with spices and then ground to a fine paste. Fish pieces are cooked in this spicy coconut mixture with tamarind pulp which makes Varutharacha Meen Curry simply irresistible. Spicy flavor of the dish can be adjusted as per preference. Varutharacha Meen Curry requires very little time for the preparation. The thick, flavorful gravy of this dish is tempting. Our Varutharacha Meen Curry is well explained in simple sentences.
Servings Prep Time
3people 20minutes
Servings Prep Time
3people 20minutes
  1. Heat 1 tbsp of oil in a pan or a kadai.
  2. Add coconut, chilly powder, coriander powder, onions, fenugreek seeds and curry leaves.
  3. Fry on a medium heat for 20 mins, till it becomes brown.
  4. Cool the mix and grind it in a mixer grinder.
  5. Pour tamarind pulp water and grind again.
  6. Heat the remaining oil in the same pan.
  7. Add the paste and stir.
  8. When the paste boils and aroma comes, add fish pieces.
  9. Add sufficient water such that the pieces are well immersed in the mix.
  10. :- Add less water, if you want it thick.
  11. Allow Varutharacha Meen Curry (Fish Curry) to boil in a medium flame and let the gravy thicken.
  12. :- Varutharacha Meen Curry (Fish Curry) is ready.
  13. :- Serve Varutharacha Meen Curry (Fish Curry) hot with rice.