Kingfish (surmai/arka) Varutharacha Curry


Kingfish (Surmai/Arka): 1kg
Green chilies: 8 (finely sliced in lengthwise)
Ginger – 10gm (finely sliced like lengthwise)
Onion: 2 medium size (finely sliced)
Black pepper corns – 10gm (crushed)
Coconut: 1 (Grated)
Oil: 100gm
Tamarind: 25gm (approx. size of a small lemon)
Turmeric Powder: ½ sp
Dried Red Chillies: 10-15
Dried Coriander Seeds: 25 gm
Salt: as require
Coriander leaves/Curry leaves: 5gm (for garnishing)


Cut the fish into medium size pieces. Wash it and add turmeric powder and keep aside. Put tamarind into ½ cup of water. Now put fish into a kadhai and pour the tamarind pulp and salt into this. Cook it for 5 min.

In the meantime blend grated coconut, red chillies, coriander seeds and turmeric powder. Make a thick paste. Heat the kadhai or pan and pour oil. Add chopped onion and fry it till golden brown. Mix it with the thick coconut paste.

Transfer this into the kadhai and stir well. Add salt if required. Close the lid and cook it for 15 mins in medium heat. Don’t forget to check the taste in between. When the gravy is getting thick its ready to serve.


Season your dish with coriander leaver or curry leaves. Serves hot with Veg Pulav or Steamed Rice.

Kingfish in tender coconut gravy

Arka Varutharcha Curry