Thenga Aracha Meen Curry / Fish Curry In Coconut Paste

Thenga Aracha Meen Curry / Fish Curry In Coconut Paste

Cooking Time

Preparation Time : 10

Cook Time : 45

Total Time : 55

Ingredients

Serves 6

  • Fish cut into pieces 1/2 kgs

  • Grated coconut 1 1/2 cups

  • Dry red chillies 3-4 nos

  • onions 1 nos

  • tomatoes 1 nos

  • Shallots 7-8 nos

  • Drumstick 10-12 piece

  • Ginger crushed 1 tsp

  • green chillies 4 nos

  • Curry leaves 2 nos

  • Tamarind 1 nos

  • Fenugreek seeds 1/4 tsp

  • Mustard Seeds 1 tsp

  • turmeric powder 1 tsp

  • Red chilli powder 1 tsp

  • Salt 1 tsp

  • Coconut oil 4 tbsp

Directions

  • 01

    Grind together fresh grated coconut,pinch of fenugreek seeds, shallots,dry red chillies, turmeric powder and red chilli powder with enough water into fine paste.

  • 02

    Heat oil in Meenchatti / earthern wok,add sliced onions,green chillies and crushed ginger. Saute till onions turn soft and translucent.

  • 03

    Add the ground coconut paste and salt and cover and cook for 5 to 7 mins.

  • 04

    Add drumsticks and chopped tomatoes and cook for another 5 mins.

  • 05

    Soak a lemon size tamarind in warm water and add this to the gravy. Add enough water to adjust the consistency.

  • 06

    Cover and cook. When it starts boiling add in the fish pieces

  • 07

    Cook on high flame for 5 to 7 mins and simmer on medium to low flame for 15 to 20 mins.

  • 08

    Switch off the flame and for tempering heat oil in a pan,add mustard seeds,let it splutter. Add finely chopped shallots and curry leaves and saute till the onions turn brown.

  • 09

    Pour this on the fish gravy. Keep it covered for sometime before serving.

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