Kerala style sardines fish curry with roasted coconut gravy cooked in the clay pot…
Fish curry & seafood dishes are popular in Kerala and are enjoyed on a daily basis for lunch & dinner. There are many kinds of fish curries, this is one of the ways made in my family. Fish cooked with roasted & ground coconut. Any kind of fish like pomfret, kingfish, salmon, red snapper, sardines, anchovies can be added.
This fish curry can be served with rice, chapati, idiyappam, appam, pathiri, orotti, puttu, etc.
Other fish curry recipes click here
Cooking video
Kerala Style ClayPot Fish Curry With Coconut | How to Clean Fish Sardines | Varutharacha Meen Curry
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Fish
Serves: 5 people
Ingredients
For roasting coconut
- Coconut oil or vegetable oil- 1 tbsp
- Coconut, grated- 1½ cups
- Curry leaves- 1 sprig
- Shallots, sliced- 2 large or 5 small onions or pearl onions
- Chili powder- 1 tsp (based on your heat level)
- Kashmiri chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Coriander powder- 1 tbsp
- Water- 1 cup while grinding roasted coconut
For making gravy
- Fish pieces- 8 or 10 pieces (Kingfish, pomfret- I’ve added sardines)
- Coconut oil- 2 tbsp
- Mustard seeds- 1 tsp
- Dried whole red chilies- 2
- Curry leaves- 1 sprig
- Green chilies, halved- 2
- Eggplant, diced- 10 pieces or add 8 drumsticks-moringa
- Tamarind, fresh- 3-inch slice, soaked in ½ cup lukewarm water
- Water- 1 cup
- Salt- 1½ tsp
Instructions
- I've added sardines, any kind of fish like kingfish, pomfret, salmon can be added.
- Watch the cooking video if you would like to know how to clean fish-whole sardines.
- In a bowl soak fresh tamarind 3-inch slice in ½ cup lukewarm water for 5 minutes. After 5 minutes, squeeze the tamarind in water to release the juice, strain the juice & discard the skin.
- Let's first roast the coconut.
- Place a pan over medium heat, add 1 tbsp oil.
- Add grated coconut, shallots & curry leaves.
- Roast for a few minutes till the coconut turns golden brown.
- Keep stirring while roasting, otherwise, the coconut will brown fast.
- After the coconut has turned golden brown, add chili powder, Kashmiri chili powder, turmeric powder & coriander powder.
- Saute for a minute.
- Remove the pan from the heat & let cool down.
- Transfer the roasted coconut to a blender jar, add 1 cup water & grind to a smooth paste.
- Keep aside the ground coconut.
- Place a claypot over medium heat.
- Add 2 tbsp coconut oil.
- Let oil turn hot.
- Add mustard seeds, let them splutter.
- Add dried red chilies & curry leaves.
- Add the roasted ground coconut paste.
- Rinse the blender jar with 1 cup water, add that to the claypot.
- Add halved green chilies.
- Add eggplant if adding, you can also add 2-inch cut drumsticks-moringa.
- Add the fish pieces.
- Add the tamarind extract, combine well.
- Add salt.
- Gently, combine the gravy.
- Cover the claypot with a lid.
- Cook for 15 minutes, let the gravy come to a boil.
- After 15 minutes, lower the heat & let simmer for 5 minutes.
- Let the gravy thicken slightly.
- Turn off the heat, keep the fish curry covered for 15 minutes.
- Serve with rice, chapati, idiyappam, pathiri, orotti, appam, puttu, etc.
