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: 1/2 kg cut into pieces

  • Grated coconut: 1 n 1/2 cup

  • Dry red chillies: 3 to 4

  • Onions: 1 finely sliced

  • Tomatoes: 1 roughly chopped

  • Shallots: 7 to 8

  • Drumstick: 10 to 12 pieces

  • Ginger: 1 tsp crushed

  • Green chillies: 4 slit

  • Curry leaves: 2 sprigs

  • Tamarind: 1 lemon size

  • 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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