Meen thenga varutharacha curry / Fish curry in roasted coconut gravy


1. Fish/thirandi/stingray                 – 1 kg

2. Green chillies slit length wise  – 2 nos

3. Ginger                      –  1 inch piece

4. Garlic chopped         –  1 tsp    

5. Turmeric powder – 1/4 tsp

6. Kodampuli /kokum/ fish tamarind – 3- 4 pieces

7. Curry leaves

8. Salt to taste

For tempering

mustard seeds           – 1tsp

Dry red chillies           – 2 nos


Curry leaves

Coconut oil   – 2 tbsp

For roasted coconut paste

Grated coconut        – 2 cups

Chilli powder             – 2 to  1/2 tsp.

Coriander powder      – 4 tsp

Shallots                       – 4 nos

Peppercorns               – 1tsp

Cumin seeds                – 1/2 tsp

turmeric powder – 1/4 tsp


Clean and cut the fish in to medium pieces.  Soak kudampuli in one cup  of hot water and set aside.

In a hot pan , add 1 tsp  oil. Fry coconut and shallots till light brown. Add coriander powder, chilli powder  turmeric powder,  peppercorns and  cumin seeds. Roast for a minute. Don’t burn them. Switch off the flame. Let it cool. Now grind them into a fine paste. Keep them aside.

In a munchatti, cook ingredients 1 to 8 adding 1 1/2 cups of water or (enough water). When it starts to boil, lower the flame, cook for another 5-6 minutes. Add the ground paste with little water to this. Cook in low flame till the gravy thickens (it should not be too thick or too watery). You can see the oil floating on the surface.

Heat oil in a pan, splutter mustard seeds. Add shallots, dry red chillies, and curry leaves to this. Pour this to the above prepared curry. Meen thenga varutharacha curry is ready to be served with kuthari choru. This curry goes well with dosa.

24 thoughts on “Meen thenga varutharacha curry / Fish curry in roasted coconut gravy”

  1. First time here, yummy colour and fish looks great.
    im drooling here, mom cooks with stingray too 🙂
    Following you :), glad if you do the same.
    Do visit my plcae some time


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