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Meen Varutharachathu (Fish in roasted and ground Coconut gravy)

Meen varutharachathu is a fish curry that has a nutty as well as a tangy flavour. I have to confess that this was the first time I was preparing this and we all LOVED it. I got the recipe from the book Malabar Muslim Cookery by Ummi Abdulla. Meen Varutharachathu (Fish in roasted and ground Coconut


  • 250 gms Fish pieces
  • 1 cup Coconut Grated
  • 1 Onion sliced
  • 2 teaspoons Chilli powder
  • 1/2 teaspoon Turmeric powder powder
  • 2 tablespoons Coriander powder powder
  • 1 teaspoon Aniseed
  • 4 green chillies sliced
  • 1 teaspoon Ginger paste
  • 2 teaspoons Garlic cloves
  • 1 tablespoon shallots Thinly sliced
  • 1 sprig Curry leaves
  • 1 Tomato (quartered)
  • 1 - 1/2 teaspoons Tamarind paste
  • 1/2 teaspoon Fenugreek seeds (I used powder)
  • 1/2 bunch Coriander leaves (I didn't use them at all)
  • to taste Salt


  • Wash and drain the fish pieces and keep aside..
  • Mix the tamarind paste in 1/2 cup water and keep aside.
  • Heat 1 teaspoon oil in a pan and put a few curry leaves followed by shallots, aniseeds and coconut.
  • Fry till they turn golden brown.
  • Remove from pan and let cool.
  • Once cooled, grind to a fine paste and keep aside.
  • Heat a pan with remaining oil.
  • Add the fenugreek seeds.
  • When they start to splutter, add the curry leaves followed by onion and chillies.
  • Saute for a while and add the ginger- garlic pastes.
  • Saute till the raw smell goes.
  • Add the coriander, chilli and turmeric powders and fry for a minute.
  • Add salt and the tamarind water.
  • When it starts to boil, add the fish pieces and tomatoes.
  • When this fish is cooked, add the ground coconut paste along with a cup of water and remaining coriander leaves.
  • Let simmer for a few minutes and switch off heat.
  • Serve with rice.