Of Flavours & Tastes…

Neimeen Varutharacha Curry | Seerfish in Roasted Coconut Gravy

Most of my seer fish cooking confines to either frying or grilling.I just don’t have much recipes I love to prepare curry.But then I am so particular about this one recipe.With Kerala rice and thoran,the curry make a divine meal.Here is the recipe.


500 gm Seer fish,boned and cut into curry pieces
1 medium onion,chopped
1′ ginger crushed
4 garlic cloves,crushed
1 large tomato,chopped
1 cup grated coconut,roasted till brown and ground into fine paste (add water)
2 pieces of cocum/kudampuli (depend on the sourness)
1.5 tbsp coriander powder
oil,water,salt,as required

To marinate fish

1/2 tsp turmeric powder
2 tsp kashmiri chilly powder
1.5 tsp pepper powder

To temper

1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2 sprig curry leaves


Marinate the cleaned fish in the marinade mentioned above for 15 minutes.Meanwhile roast the coconut till brown and grind adding enough water to a thick smooth paste.Heat oil in a pan and shallow fry the marinated fish.Be careful not to over-fry them.Soak cocum in 2 teaspoons of water and keep.Now heat oil in a kadai or thick bottomed curry pot and drop the crushed ginger and garlic.Saute for 1 minute and add chopped onion.Roast till light brown.Reduce the heat to medium and add chopped tomatoes.Saute and roast  till tomatoes start blending.Add coriander powder to this and roast till raw smell disappears.Pour the ground coconut mixture to this washing the grinder.Bring it to a boil and add soaked cocum along with the water.You may add 1 more cup of water at this stage depending on the gravy you expect.Once this boil,drop the fried fish pieces.Reduce the heat and check salt.Let it cook till the gravy thickens and oil clears on top.Switch off.In another small pan heat oil and splutter mustard and fenugreek seeds followed by curry leaves.Pour it over the curry and let it sit for a while.Serve with rice or chapathi.


17 comments on “Neimeen Varutharacha Curry | Seerfish in Roasted Coconut Gravy

  1. divya
    July 24, 2013

    what a drool-worthy click…looks gorgeous!


  2. Priya Suresh
    July 24, 2013

    Omg, u r just killing me Dhyuthi, am in love with this curry..Seriously mouthwatering here.


  3. Suja Manoj
    July 25, 2013

    Hi Dhyuthi,
    How r u? nice to see you back dear.
    Beautiful clicks.I too often make neimeen fry, will try this curry,looks super tempting


  4. Hamaree Rasoi
    July 25, 2013

    Lovely looking fish curry. Excellent preparation.


  5. Rafeeda AR
    July 25, 2013

    sheda… ethu valya chadiyayallo??? oru plate chorum koodi tharayirunenkil… hehe…


  6. PT
    July 25, 2013

    like that first shot very much 🙂


  7. Mélange
    July 25, 2013

    Just check with the recipe Divya..


  8. Mélange
    July 25, 2013

    Thanks for the words Priya dear.


  9. Mélange
    July 25, 2013

    Nice to see you as well Suja.And hope you will soon give it a try yaar.


  10. Mélange
    July 25, 2013

    Thanks Deepa.In fact you too prepares yummilicious curries in Bengali way..I often drool there too.


  11. Mélange
    July 25, 2013

    athinentha Rafee…pakaram oru cuppa mathi..will see..Kidding..


  12. Mélange
    July 25, 2013

    Thanks Preethy.


  13. Divya Shivaraman
    July 25, 2013

    adipolli varutha aracha meen kootan…navil vellam varunnu doh


  14. Shri
    July 25, 2013

    That looks very tempting!


  15. SauerkrautHead
    July 25, 2013

    Woa, looks delicious. I love fish curries – I'm definitely gonna give this a try. Thanks for sharing!


  16. kumars kitchen
    July 27, 2013

    loved the ease of the recipe and vibrant color of this wonderful curry, would have by the bowlful when made 🙂


  17. Chitz
    July 27, 2013

    Adipoli.. Vaayil vellam oorunnu.. Love the varutharacha curries always, esp fish curry !


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This entry was posted on July 24, 2013 by in Fish, kerala food, Non-veg curries.


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