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Thenga Aracha Irachi Kari - Meat Curry with Coconut

Ingredients of Thenga Aracha Irachi Kari

Serves: 4

A Christian dish.

500 gms mutton or beef

2 tbsp oil

1 tsp mustard seeds

2 medium-sized onions, chopped

5 green chillies, slit

1 stalk curry leaves

1 tsp salt

4 medium-sized tomatoes, chopped

2-3 sprigs coriander leaves, chopped

Ground to a fine paste:

3-cm piece ginger, chopped

2 cloves garlic, chopped

3-cm stick cinnamon, broken into pieces

2 cloves

½ tsp fennel seeds (badi saunf)

3 tsp red chilli powder

1 tsp coriander powder

½ tsp turmeric powder

1 tsp black pepper powder

4 tsp water

Ground to a fine paste:

½ medium-sized, fresh coconut, chopped

¾ cups water

Method of Preparation of Thenga Aracha Irachi Kari

  • Wash meat, drain and cut into 3-cm pieces.
  • Place in a pressure cooker with ¾ cup water and cook under pressure for 30 minutes.
  • Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onions, green chillies and curry leaves, and fry till onions turn translucent.
  • Mix in spice paste and fry, stirring constantly, for 5 minutes.
  • Add salt and meat with its stock, and bring to boil.
  • Stir in tomatoes, coriander leaves and coconut paste, simmer for 5 minutes and remove from heat.
 
Traditional Recipes of Kerala
  
 
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