20 Exquisite Varavah Recipes Delightful

Craving something fresh, flavorful, and downright delicious? Look no further! We’ve rounded up 20 exquisite varavah recipes that are as easy to make as they are delightful to devour. Whether you’re in the mood for quick weeknight dinners, cozy comfort food, or vibrant seasonal dishes, this list has a little something for every home cook. Ready to spice up your meal routine? Let’s dive in!

Spicy Varavah Fish Curry

This bold and aromatic fish curry brings the flavors of Sri Lanka to your kitchen with a fiery kick and tender, flaky fish.

Ingredients:

• 1 lb firm white fish (like cod or halibut), cut into 2-inch pieces
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 tbsp Sri Lankan curry powder
• 1 tsp ground turmeric
• 1 tsp chili flakes (adjust to taste)
• 1 (14-oz) can coconut milk
• 1 cup water
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp coconut oil in a deep skillet over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp turmeric, and 1 tsp chili flakes, stirring for 30 seconds to toast the spices.
3. Pour in coconut milk and 1 cup water, then add 1 tsp salt. Simmer uncovered for 10 minutes to thicken slightly.
4. Gently add fish, spooning the sauce over it. Cover and cook for 6–8 minutes until the fish flakes easily.
5. Remove from heat, stir in 1 tbsp lime juice, and garnish with cilantro.

The magic here? The curry powder’s warm spices balance the heat, while coconut milk keeps it luxuriously creamy without overpowering the fish.

Tip: For extra depth, toast whole spices (like mustard seeds or fenugreek) in the oil before adding the onion.

Grilled Varavah with Lemon Butter

This tender, flaky fish gets a bright lift from a tangy lemon butter sauce—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 1 lb varavah (or substitute white fish like cod or halibut)
• 3 tbsp unsalted butter, divided
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat grill to medium-high (about 400°F). Pat the varavah dry and rub with 1 tbsp melted butter, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill fish for 4–5 minutes per side, until opaque and lightly charred at the edges.
3. Meanwhile, melt remaining 2 tbsp butter in a small saucepan over low heat. Stir in lemon juice, lemon zest, and garlic; simmer for 1 minute until fragrant.
4. Drizzle lemon butter over grilled fish and sprinkle with parsley.

The garlicky lemon butter seeps into the fish’s delicate layers, while the grill adds a subtle smokiness—no fancy techniques required!

Tip: For extra flavor, let the fish marinate in the lemon butter mixture (minus the parsley) for 15 minutes before grilling.

Varavah Fry with Coconut Crust

This golden, coconut-crusted fish fry is a tropical twist on a classic—crunchy outside, tender inside, and packed with flavor.

Ingredients:

• 1 lb varavah (pomfret) fillets, patted dry
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup all-purpose flour
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garlic paste
• 1 tbsp lemon juice
• 1/2 tsp salt
• 3 tbsp vegetable oil

Instructions:

1. In a bowl, mix the varavah fillets with 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp garlic paste, 1 tbsp lemon juice, and 1/2 tsp salt. Let marinate for 15 minutes.
2. Spread the shredded coconut and flour on separate plates. Press each fillet first into the flour (shaking off excess), then firmly into the coconut to coat evenly.
3. Heat 3 tbsp vegetable oil in a skillet over medium-high. Fry the fillets for 3–4 minutes per side until the coconut turns deep golden and the fish flakes easily.

The shredded coconut creates an irresistible caramelized crust that pairs perfectly with the mild, flaky fish—ideal for a quick yet impressive weeknight dinner.

Tip: For extra crispiness, press the coconut onto the fish gently with a spatula while frying.

Varavah in Tamarind Sauce

This Sri Lankan-inspired pork dish balances tangy tamarind with warm spices for a deeply flavorful, sticky-sweet glaze that clings to tender meat.

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp neutral oil (like avocado or vegetable)
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 3 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 cup water
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Heat oil in a Dutch oven over medium-high. Sear pork in batches until browned, about 3 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook until translucent, 4 minutes. Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne; cook 1 minute until fragrant.
3. Return pork to the pot. Add tamarind paste, brown sugar, salt, and water, stirring to coat. Bring to a simmer, then cover and cook on low heat for 1 hour 15 minutes, stirring occasionally, until pork shreds easily with a fork.
4. Uncover, increase heat to medium, and cook 10 minutes until sauce thickens to a glossy glaze. Garnish with cilantro.

The magic here is in the tamarind’s fruity acidity cutting through the rich pork—it’s bold enough to stand up to steamed rice or fluffy roti.

Tip: For extra depth, toast whole cumin and coriander seeds before grinding them fresh.

Steamed Varavah with Herbs

This fragrant Steamed Varavah with Herbs is a light yet flavorful dish that lets fresh ingredients shine—perfect for a quick, healthy weeknight meal.

• 1 lb white fish fillets (like cod or halibut), patted dry
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 lemon, thinly sliced

1. In a small bowl, whisk together 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper.
2. Place the fish fillets on a heatproof plate or steamer basket. Brush the garlic-herb mixture evenly over both sides.
3. Scatter 1/4 cup parsley and 2 tbsp dill over the fish, then layer lemon slices on top.
4. Steam over simmering water (in a covered pot or steamer) for 8–10 minutes, until the fish flakes easily with a fork.

The gentle steam keeps the fish tender while infusing it with bright herbs and citrus—no heavy sauces needed! Tip: For extra flavor, let the fish marinate in the garlic-oil mixture for 15 minutes before steaming.

Varavah Biryani with Fragrant Spices

This Varavah Biryani is a fragrant, one-pot wonder layered with tender meat and aromatic spices—perfect for impressing guests or treating yourself to something special.

• 1.5 cups basmati rice, rinsed and soaked for 20 minutes
• 1 lb boneless chicken thighs, cut into 2-inch pieces
• 1 large yellow onion, thinly sliced
• 1/4 cup plain yogurt
• 3 tbsp ghee (or unsalted butter)
• 2 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 black cardamom pod
• 4 green cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 2.5 cups chicken broth
• 1 tsp salt (divided)

1. Heat 2 tbsp ghee in a heavy-bottomed pot over medium. Add onion and cook for 8 minutes until golden. Stir in ginger-garlic paste, 1/2 tsp salt, cumin, coriander, turmeric, and cayenne; cook for 1 minute until fragrant.
2. Add chicken and sear for 4 minutes. Mix in yogurt, cilantro, and mint, then cook for 2 minutes. Transfer to a bowl.
3. In the same pot, melt 1 tbsp ghee. Add cardamom pods, cinnamon, and bay leaf, toasting for 30 seconds. Drain rice and add to the pot with broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low.
4. Layer the chicken mixture over the rice. Cover and simmer for 20 minutes (no stirring!). Let rest off heat for 10 minutes before fluffing gently.

The magic here? The rice steams in the spiced broth, absorbing every bit of flavor while the chicken stays juicy. Tip: For extra drama, garnish with fried onions and serve with a cooling cucumber raita.

Varavah Tacos with Fresh Salsa

These vibrant tacos pack a punch with tender, spiced beef and a zesty homemade salsa that’ll have everyone reaching for seconds.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 tsp salt

Instructions:

1. In a bowl, toss the flank steak with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Cook the steak for 3–4 minutes per side until browned and just cooked through. Remove from heat.
3. In another bowl, combine the diced tomatoes, red onion, jalapeño, lime juice, cilantro, and 1/4 tsp salt to make the salsa. Stir gently.
4. Warm the tortillas in a dry skillet for 30 seconds per side or wrap in a damp towel and microwave for 20 seconds.
5. Assemble tacos with steak and a generous spoonful of salsa.

The smoky-spiced steak paired with the bright, chunky salsa makes these tacos a textural dream—no two bites are the same!

Tip: For extra flavor, char the tortillas lightly over an open flame before filling.

Varavah Patties with Mint Chutney

These crispy, golden Varavah Patties are packed with spiced potato goodness and paired with a zesty mint chutney—perfect for a quick snack or party appetizer.

Ingredients

• 2 large russet potatoes, boiled and mashed (about 2 cups)
• 1/4 cup finely chopped onion
• 1 tbsp minced garlic
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 cup chopped cilantro
• 1/2 cup breadcrumbs
• 3 tbsp vegetable oil, for frying
• For the Mint Chutney: 1 cup fresh mint leaves, 1/2 cup cilantro, 1 tbsp lemon juice, 1/2 tsp salt, 1/2 tsp sugar, 1 green chili (optional), 2 tbsp water

Instructions

1. In a bowl, mix mashed potatoes, onion, garlic, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp salt, and cilantro until well combined.
2. Shape the mixture into 8 small patties (about 2 inches wide), then coat each evenly in breadcrumbs.
3. Heat 3 tbsp vegetable oil in a skillet over medium heat. Fry patties for 3–4 minutes per side until golden and crisp. Drain on paper towels.
4. For the chutney: Blend 1 cup mint, 1/2 cup cilantro, 1 tbsp lemon juice, 1/2 tsp salt, 1/2 tsp sugar, green chili (if using), and 2 tbsp water until smooth.

The contrast of the crispy patties with the bright, herby chutney is downright addictive—you’ll want to double the batch!

Tip: For extra crunch, press extra breadcrumbs onto the patties just before frying.

Varavah Soup with Ginger and Garlic

This fragrant, brothy soup is a hug in a bowl—ginger and garlic bring warmth, while tender varavah (pork belly) adds rich depth.

Ingredients:

• 1 lb pork belly (varavah), cut into 1-inch cubes
• 1 tbsp neutral oil (like avocado or grapeseed)
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 4 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 2 green onions, thinly sliced

Instructions:

1. Heat oil in a pot over medium-high. Add pork belly and cook, stirring occasionally, until browned (about 5 minutes).
2. Add garlic and ginger; cook 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits.
3. Stir in soy sauce, brown sugar, and black pepper. Simmer uncovered for 25 minutes, skimming excess fat if needed.
4. Garnish with green onions and serve hot.

The magic here? The pork belly melts into the broth, making it luxuriously silky without heavy cream. Tip: For extra depth, char half the ginger in a dry pan before grating.

Varavah Kebabs with Yogurt Dip

These tender, spiced kebabs are a showstopper—juicy on the inside, lightly charred on the grill, and perfect for dipping in a cool, herbed yogurt sauce.

Ingredients:

• 1 lb ground lamb (or beef)
• 1 small yellow onion, finely grated
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp dried mint
• 1/4 tsp garlic powder

Instructions:

1. In a bowl, combine ground lamb, grated onion, minced garlic, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and chopped parsley. Mix gently with your hands until just combined.
2. Shape the mixture into 12 oval patties (about 2 inches long). Brush lightly with 1 tbsp olive oil.
3. Heat a grill or grill pan to medium-high. Cook kebabs for 4–5 minutes per side, until deeply browned and cooked through.
4. Meanwhile, stir together Greek yogurt, 1 tbsp lemon juice, 1/2 tsp dried mint, and 1/4 tsp garlic powder. Chill until serving.

The magic here? The kebabs stay ultra-moist thanks to the grated onion, while the minty yogurt dip adds a bright, creamy contrast.

Tip: Soak wooden skewers for 20 minutes before threading kebabs to prevent burning.

Varavah Stir-Fry with Vegetables

This vibrant stir-fry brings together tender varavah (a flaky white fish) with crisp veggies in a garlicky, slightly sweet sauce—ready in under 20 minutes!

Ingredients:

• 1 lb varavah fillets, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• ½ tsp red pepper flakes
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add varavah cubes and sear for 2 minutes per side until lightly golden. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Toss in bell pepper and snap peas, stir-frying for 3 minutes until crisp-tender.
3. Return varavah to the skillet. Pour in soy sauce, honey, and red pepper flakes, tossing gently to coat. Cook for 1 more minute until the sauce glazes the fish.
4. Sprinkle with sesame seeds and serve immediately.

The magic here? The varavah stays melt-in-your-mouth tender while the veggies keep a satisfying crunch—no mushy stir-fry in sight!

Tip: For extra depth, add a splash of rice vinegar with the soy sauce.

Varavah Pasta in Creamy Sauce

This rich, velvety Varavah pasta is a dreamy weeknight dinner—think tender pasta swirled in a garlicky cream sauce with just the right hint of smokiness.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in smoked paprika and cook for 30 seconds to bloom the spice.
4. Pour in heavy cream, Parmesan, salt, and black pepper. Simmer for 3–4 minutes, stirring often, until the sauce thickens slightly.
5. Add the cooked pasta to the skillet and toss until evenly coated. Garnish with fresh parsley.

The magic here? Smoked paprika adds a subtle campfire warmth that makes this dish feel indulgent without heavy ingredients.

Tip: For extra richness, reserve 1/4 cup pasta water and stir it into the sauce if it thickens too much.

Varavah Ceviche with Lime and Chili

This vibrant ceviche is a citrusy, spicy delight—perfect for a light lunch or a refreshing appetizer that’ll transport you straight to the coast.

Ingredients:

• 1 lb fresh varavah (or substitute with sea bass or snapper), skinless, cut into ½-inch cubes
• ½ cup freshly squeezed lime juice (about 4–5 limes)
• 1 small red onion, thinly sliced
• 1 jalapeño, seeds removed and finely diced
• ¼ cup chopped cilantro
• 1 tsp kosher salt
• ½ tsp sugar
• 1 tbsp extra-virgin olive oil
• 1 ripe avocado, diced (for serving)
• Tortilla chips or tostadas (for serving)

Instructions:

1. In a large glass bowl, combine the varavah, lime juice, and 1 tsp kosher salt. Gently toss to coat, then let marinate in the fridge for 15–20 minutes, stirring once halfway, until the fish turns opaque.
2. Drain off about half the lime juice, then fold in the red onion, jalapeño, cilantro, ½ tsp sugar, and 1 tbsp olive oil. Taste and adjust salt if needed.
3. Gently mix in the avocado just before serving to keep it creamy. Spoon onto tostadas or serve with tortilla chips for scooping.

The magic here? The lime’s acidity “cooks” the fish while keeping it silky—no heat required! The jalapeño adds a bright kick that plays perfectly with the buttery avocado.

Tip: For the freshest flavor, prep this no more than 30 minutes before serving.

Varavah Burger with Avocado Spread

This juicy, spiced-up burger gets a creamy twist with a tangy avocado spread—perfect for shaking up your weeknight grill routine.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 ripe avocado, pitted and peeled
• 2 tbsp Greek yogurt
• 1 tbsp lime juice
• 1/4 tsp cumin
• 4 burger buns, lightly toasted
• Lettuce and tomato slices, for serving

Instructions

1. In a bowl, mix ground beef with smoked paprika, garlic powder, salt, and black pepper. Form into 4 equal patties, about 1/2-inch thick.
2. Heat olive oil in a skillet over medium-high. Cook patties for 4 minutes per side for medium doneness (or until internal temp reaches 160°F).
3. Meanwhile, mash avocado in a small bowl. Stir in Greek yogurt, lime juice, and cumin until smooth.
4. Spread avocado mixture on toasted buns, then layer with cooked patties, lettuce, and tomato.

The smoky paprika in the patty pairs magically with the cool, citrusy avocado spread—it’s a flavor bomb in every bite!

Tip: For extra texture, sprinkle crushed tortilla chips over the avocado spread before assembling.

Varavah Pie with Flaky Crust

This savory pie is a showstopper with its buttery, flaky crust and rich, spiced filling—perfect for impressing guests or treating your family to something special.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 4–6 tbsp ice water
• 1 lb ground lamb or beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 egg, beaten (for egg wash)

Instructions:

1. Make the crust: In a bowl, whisk together 2 cups flour and 1/2 tsp salt. Cut in cold butter until pea-sized crumbs form. Gradually add ice water, 1 tbsp at a time, until dough just comes together. Divide in half, wrap in plastic, and chill for 30 minutes.
2. Cook the filling: Brown the ground meat in a skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Remove from heat and mix in parsley.
3. Assemble: Roll out one dough half on a floured surface to fit a 9-inch pie dish. Add filling, then top with the second rolled-out crust. Crimp edges, cut vents, and brush with beaten egg.
4. Bake: Preheat oven to 375°F. Bake for 35–40 minutes until crust is golden and crisp. Let cool 10 minutes before slicing.

The magic here? The crust stays shatteringly flaky even after baking, thanks to the ice-cold butter and minimal handling.

Tip: Freeze leftover pie slices for a quick reheat-and-eat meal—they crisp up beautifully in the toaster oven!

Varavah Salad with Citrus Dressing

Bright, crunchy, and bursting with citrusy zing, this Varavah Salad with Citrus Dressing is a refreshing twist on your usual greens—perfect for a light lunch or a vibrant side dish.

• 4 cups shredded green cabbage
• 1 large carrot, julienned
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup roasted peanuts, roughly chopped
• 3 tbsp fresh lime juice
• 2 tbsp honey
• 1 tbsp fish sauce
• 1 tbsp vegetable oil
• 1 tsp minced garlic
• 1/2 tsp red pepper flakes

1. In a large bowl, toss together the shredded green cabbage, julienned carrot, sliced red bell pepper, and chopped cilantro.
2. In a small bowl, whisk together the lime juice (3 tbsp), honey (2 tbsp), fish sauce (1 tbsp), vegetable oil (1 tbsp), minced garlic (1 tsp), and red pepper flakes (1/2 tsp) until smooth.
3. Pour the dressing over the salad and toss well to coat evenly.
4. Let the salad sit for 10 minutes to allow the flavors to meld, then sprinkle with the chopped peanuts just before serving.

The crunch of fresh veggies, the tangy-sweet dressing, and the nutty finish make this salad irresistibly craveable—no wilting greens here!

Tip: For extra texture, add crispy fried shallots or swap peanuts with cashews.

Varavah Dumplings with Soy Dipping Sauce

These tender Varavah Dumplings with Soy Dipping Sauce are a crowd-pleasing appetizer—packed with savory flavor and perfect for dipping!

• 1 lb ground pork
• 1 cup finely shredded napa cabbage
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 30 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/3 cup water (for steaming)

Dipping Sauce:

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 1 green onion, thinly sliced (for garnish)

1. In a bowl, combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce (1 tbsp), sesame oil, sugar, and black pepper. Mix until well blended.
2. Place 1 tsp filling in the center of a dumpling wrapper. Moisten edges with water, fold in half, and pleat to seal. Repeat with remaining wrappers.
3. Heat vegetable oil in a large nonstick skillet over medium-high. Add dumplings in a single layer and cook 2–3 minutes until bottoms are golden.
4. Pour water into the skillet, cover immediately, and steam 6–8 minutes until wrappers are translucent and filling is cooked through.
5. For the sauce, whisk together soy sauce (1/4 cup), rice vinegar, honey, and red pepper flakes. Garnish with green onions.

The crispy-bottomed, juicy dumplings shine against the tangy-sweet sauce—a bite-sized balance of textures you’ll crave!

Tip: Freeze uncooked dumplings on a parchment-lined tray before transferring to a bag for easy future meals.

Varavah Curry with Coconut Milk

This Sri Lankan-inspired curry is a creamy, fragrant dream—tender fish simmered in spiced coconut milk for a dish that feels both comforting and exotic.

Ingredients

• 1 lb firm white fish (like cod or halibut), cut into 2-inch pieces
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 (13.5-oz) can full-fat coconut milk
• 1 tbsp lime juice
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and sauté for 3 minutes until translucent. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tsp turmeric, 1 tsp cumin, and 1 tsp chili powder, toasting for 30 seconds to bloom the spices. Pour in coconut milk and 1 tsp salt, stirring to combine. Simmer uncovered for 5 minutes to thicken slightly.
3. Gently add fish, submerging pieces in the sauce. Cover and cook for 6–8 minutes, until fish flakes easily with a fork. Remove from heat and stir in 1 tbsp lime juice.
4. Garnish with cilantro and serve over steamed rice. The magic here? The coconut milk mellows the spices into a velvety sauce that clings perfectly to each bite of fish.

Tip: For extra depth, toast whole cumin seeds and curry leaves in the oil before adding the onion.

Varahvah Skewers with Pineapple Glaze

These tender, juicy skewers get a sweet-tangy kick from a sticky pineapple glaze—perfect for grilling season or a quick weeknight treat.

Ingredients:

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1 cup fresh pineapple chunks
• 1/3 cup pineapple juice
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

Instructions:

1. Make the glaze: In a small saucepan, combine pineapple juice, soy sauce, honey, rice vinegar, ginger, garlic powder, and black pepper. Simmer over medium heat for 8–10 minutes, stirring occasionally, until thickened slightly.
2. Skewer: Thread pork and pineapple chunks alternately onto soaked wooden skewers.
3. Grill: Brush skewers with vegetable oil and grill over medium-high heat (400°F) for 3–4 minutes per side, basting with glaze during the last 2 minutes, until pork reaches 145°F internally.
4. Serve: Drizzle with remaining glaze and let rest for 5 minutes before serving.

The caramelized pineapple bits add pops of brightness against the savory pork, while the glaze keeps every bite irresistibly glossy. Tip: For extra char, grill pineapple slices alongside the skewers and serve on top!

Varavah Wraps with Spicy Mayo

These crispy, flavorful wraps are a fun twist on weeknight dinners, with a kick of heat from the creamy spicy mayo.

Ingredients:

• 4 large flour tortillas (10-inch)
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 cup shredded purple cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp vegetable oil

Instructions:

1. In a small bowl, whisk together the mayonnaise, sriracha, lime juice, garlic powder, and salt. Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink.
3. Spread 1 tbsp of the spicy mayo onto each tortilla. Layer with cooked chicken, shredded cabbage, carrots, and cilantro.
4. Fold the sides of the tortilla inward, then roll tightly from the bottom to seal.
5. Heat a clean skillet over medium heat. Place each wrap seam-side down and cook for 2–3 minutes per side until golden and crisp.

The double-crisp technique—first searing the chicken, then grilling the wraps—gives these an irresistible crunch in every bite.

Tip: For extra texture, add a handful of crushed peanuts or crispy fried onions before rolling.

Conclusion

With 20 exquisite Varavah recipes to explore, there’s something here for every home cook to love! Whether you’re craving comfort food or something new, these dishes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty creations too. Happy cooking!