Thenga Aracha Meen Curry / Fish Curry In Coconut Paste

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Thenga Aracha Meen Curry / Fish Curry In Coconut Paste


Cooking Time

Preparation Time :10 Min

Cook Time : 45 Min

Total Time : 55 Min


Serves : 6
  • 1/2 kgs fish cut into pieces

  • 1 1/2 cups grated coconut

  • 3-4 nos dry red chillies

  • 1 nos onions

  • 1 nos tomatoes

  • 7-8 nos shallots

  • 10-12 piece drumstick

  • 1 tsp ginger crushed

  • 4 nos green chillies

  • 2 nos curry leaves

  • 1 nos tamarind

  • 1/4 tsp fenugreek seeds

  • 1 tsp mustard seeds

  • 1 tsp turmeric powder

  • 1 tsp red chilli powder

  • 1 tsp salt

  • 4 tbsp coconut oil


  • 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.
  • Heat oil in Meenchatti / earthern wok,add sliced onions,green chillies and crushed ginger. Saute till onions turn soft and translucent.
  • Add the ground coconut paste and salt and cover and cook for 5 to 7 mins.
  • Add drumsticks and chopped tomatoes and cook for another 5 mins.
  • Soak a lemon size tamarind in warm water and add this to the gravy. Add enough water to adjust the consistency.
  • Cover and cook. When it starts boiling add in the fish pieces
  • Cook on high flame for 5 to 7 mins and simmer on medium to low flame for 15 to 20 mins.
  • 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.
  • Pour this on the fish gravy. Keep it covered for sometime before serving.