Malabar fish curry ( thenga varutharacha chaaru - kerala cuisine )

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
Seer fish - 250 g

Coconut - 1 cup

Onion - 1

Oil - 1 teaspoon ( for roasting grated coconut )

Ginger - garlic paste - 1 tablespoon

Small onion - 1 tablespoon, chopped

Chilli powder - 2 teaspoon

Turmeric powder - half teaspoon

Coriander powder - 2 teaspoon

Aniseed - 1 teaspoon

Tomato - 1

Tamarind - 1/4 cup tamarind juice or 1 tablespoon - tamarind paste diluted in 1/4 cup water

Fenugreek ( uluva / methi )- 1/2 teaspoon

Coriander leaves - half a bunch

Curry leaves - 1 sprig

Oil - 2 tablespoons

Water - 1 cup

Salt - to taste


  • Clean and cut the fish into big slices and wash well. Slice the onion and chillies. Cut the tomato into four.
  • Roast grated coconut with aniseed, chopped small onion and a few curry leaves in one teaspoon oil to golden brown and grind to a smooth paste.
  • Heat the oil. Add fenugreek. When it turns brown add the onion and chilli and sauté. Add the ginger and garlic paste. Fry for a few minutes.
  • Add the tamarind water, chilli powder, coriander powder, turmeric powder and salt. Boil for a few minutes.
  • Add the fish and tomato. Cook till the fish is done. Mix the ground coconut in one cup water and add to the curry.
  • Mix it slowly. Add coriander leaves and curry leaves. Simmer for 3 - 4 minutes and remove from the heat. Serve with rice.


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