Varutharacha Meen Curry – Fish Curry with Ground Roasted Coconut

‘Varutharacha’ refers to any Kerala curries or gravies, where a ‘spice blend’ is added to grated coconut and roasted together till the coconut-spice mixture is golden and crisp. This golden mixture is then pounded on stone or ground in a blender, to make a spice paste that forms the base of the Varutharacha Curry. In Indonesian and Malaysian cooking we find similar pastes using Rempah (spice paste) and Kerisik ( toasted coconut paste).

I have another popular recipe on my blog; Varutharacha Chicken Curry. As well as others mentioned below.

Today we are making a tasty preparation of Fish Curry (Varutharacha Meen Curry).

Scroll down for the Complete Recipe.

Varuthacha Meen Curry

You are here: Quick Browse > Fish and Seafood > Varutharacha Meen Curry

Click to read the Complete Recipe – Below. 

You might also like:

Ingredients:

• Fish – 500 gms (see notes)
• 1 cup grated  fresh/frozen coconut
• 2-3  shallots
• 2 dry chilies (Kashmiri)
• 1 tsp + ¼ tsp turmeric powder
• 2 ½ tsp  + 2 tsp chilly powder
• 2 ½  tsp + 2 tsp coriander powder
• 2 pieces fish tamarind/kudampluli/ gambooge ,washed; if very dry, soak in hot water for 5-10 mins
• 4 cloves garlic, bruised
• 1 Onion, chopped,
• 1 ½ tsp ginger, julienned
• Green chili – 1-2, slit lengthwise
• ½ tsp fennel/aniseed powder
• ½tsp Fish masala powder optional
• 1 sprig Curry leaves
• Coconut oil about 3 – 4 Tbsp
• salt and pepper

♦Quick Browse to see All Recipes by Category.                                   ♦World Cuisines to browse recipes by Regional Cuisine.

                                                 ♥Thanks for visiting www.recipesar