Department of Cultural Affairs, Government of Kerala

Kerala Culture

Varutharacha Meen Curry


Cleaned fish – ½ Kg
Shallots cut into two – ½ cup
Salt - as required
Green chilly slits – 5 nos
Tomatoes cut into 4 – 2 nos
Chopped ginger – 1 tsp
Grated coconut – 1 ½ cup
Chili powder – 1 ¼ tsp
Coriander powder – 2 tsp
Pepper – 8 nos
Turmeric powder – ¼ tsp
Fenugreek powder – a pinch
Curry leaves - as required
Drumstick slits – ½ cup
Mustard seeds – ½ tsp
Dried red chilies – 4 nos
Coconut oil – 3 tsp
Water - as required
Tamarind – lemon sized

Method of Preparation:

In a pan, add 1 tsp of oil. Roast the grated coconut. To this add chili powder, coriander powder, turmeric powder and roast for another 5 minutes. Do not let it burn. Let it cool and grind it to make a fine paste. In a clay pot, add 2 tsp of coconut oil. Add onion, green chili, ginger, curry leaves and sauté well. Add tamarind water/ juice, salt, drumstick, required amount of water and mix well. Let it boil. Now add fish. Cook with lid closed on medium flame. Let the gravy thicken. In another pan, add 1 tsp of oil, splutter mustard seeds. Add red chilies and curry leaves. Add this to the curry.


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