Varutharacha Meen Curry/ Fish in Roasted Coconut Gravy


Shark or Ray – 1 kg cut into pieces

Onion – 1 sliced

Ginger – 1 tbsp chopped

Green chillies – 3 slit

Curry leaves – 3 sprigs

Kudampuli/ Gambooge – 4 pieces

Water – 2 cups

Salt – to taste

Oil – 2 tbsp

For Grinding

Grated coconut – 3/4 cup

Small onions – 4 sliced

Garlic – 1 tbsp chopped

Coriander seeds – 2 tbsp

Dry red chillies – 5

Peppercorns – 1 tsp

Jeera/ Cumin seeds – 1/2 tsp

Uluva/ Fenugreek seeds – 1/4 tsp

Turmeric powder – 1 1/4 tsp

Oil – 2 tsp


Soak the kudampuli in 1/2 cup of water.  Heat 2 tsp of oil in a non-stick pan and roast the grated coconut, small onions, garlic, coriander seeds, dry red chillies, peppercorns, cumin seeds, fenugreek seeds and turmeric powder till the grated coconut turns golden brown color.  Let it cool completely.  Grind it to a fine paste, adding water as required.  Keep aside.  Now heat  oil (use coconut oil to enhance the flavor of the curry) in a pan and add onions, ginger, green chillies and curry leaves.  Fry till the onions turn light brown.  Add the roasted coconut paste, kudampuli, water and salt.  Keep covered and allow it to boil.  Open the lid and add the fish pieces.  Cook covered till done.  Twist the pan once or twice in between.  Open the lid and allow it to simmer.  Switch off the flame when the oil starts to float on top of the fish curry.  Serve lip-smacking ‘Varutharacha Meen Curry’ with rice, chapathi or dosa.  Enjoy!

This is the best way to prepare fish curry using fish like Shark and Ray.

Lissie: A daughter, wife, mother, sister, and a mother-in-law. A post graduate, housewife, business woman and a missionary.

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