Authentic Keralan Varutharacha Meen Curry with Warm Tapioca
Experience the rich coastal flavors of Kerala with this aromatic fish curry featuring roasted coconut gravy and tangy kudampuli. Perfectly paired with comforting boiled tapioca.
50min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Dry roast the grated coconut, a few shallots, and black peppercorns in a pan until golden brown, then grind to a smooth paste with a little water.
2
Heat coconut oil in a clay pot, splutter mustard seeds, and sauté the remaining sliced shallots and curry leaves until fragrant.
3
Add coriander powder, red chili powder, and turmeric powder, stirring on low heat for a few seconds.
4
Pour in the roasted coconut paste, soaked kudampuli along with its water, and extra water to adjust gravy consistency, bringing it to a gentle boil.
5
Gently slide in the fish pieces, reduce heat, and simmer until the fish is cooked through and the oil floats to the top.
6
Serve hot alongside warm boiled tapioca.
Ingredients
500 grams firm white fish fillets
1 cup grated fresh coconut
2 pieces dried kokum soaked in warm water
5 shallots sliced
2 sprigs fresh curry leaves
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 tablespoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon black peppercorns
1 cup water
Salt to taste
500 grams boiled tapioca to serve
*This AI-generated recipe may contain inaccuracies.