Kerala style Varutharacha Meen Curry/ Fish in Fried Coconut Gravy is a dark brown color curry made with dry roasted coconut gravy. Curries made with roasted coconut are often called as “Theeyal” but when fish prepared in fried coconut gravy will not be referred as “Fish Theeyal”.
“Chemmen Theeyal”/ “Konju Theeyal” can be prepared with Shrimps/ Prawns using same recipe.
Best Combination
• Coconut should be roasted in low medium flame stirring continuously. Chances are more to get the coconut burnt if left unattended. • Coconut should be grated finely and evenly for the perfect roasted coconut and roast until all the coconut become well roasted till brown color. • Shallots (Chuvannulli) and Garlic (Veluthulli) should be thinly sliced when roasting with coconut. • No water added while grinding the roasted coconut mixture. The coconut oil from the roasted coconut will be enough to make the perfect paste. • Curry will taste bitter if the coconut is burnt while roasting. Also the excess use of Fenugreek (Uluva) makes the curry bitter. • Roasted coconut gravy will have light bitter taste till it perfectly cooked. So don’t be panic if the gravy tastes bitter in the beginning • Roasted coconut mixture and other masala powders should be grind separately to get the perfect color of Kerala style Varutharacha Meen Curry. • Varutharacha Meen Curry tastes better when served next day. • Any fish can be used to make Varutharacha Meen Curry even Shrimps/ Prawns can be used it’s called as Varatharacha Chemmen curry/ Konju Theeyal/ Chemmen Theeyal. • Gamboge fruit (Kudampuli) or Tomato (Thakkali) or Mango (Manga) can be added for sourness. • Varutharacha Meen Curry tastes best when prepared in Earthern Pan (Manchatti). • In this Varutharacha Meen Curry recipe I’m using “Mackerel” (Ayala).
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