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Thenga Aracha Meen Kari - Fish Curry with Coconut

Ingredients of Thenga Aracha Meen Kari

Serves: 6

500 gms fish

1 medium-sized onion, chopped

3-cm piece ginger,chopped

2 green chillies, slit

3 petals cambodge, torn into pieces

4 tsp red chilli powder

1 tsp coriander powder

½ tsp turmeric powder

1 tsp black pepper powder

1 ½ tsp salt

Ground to a fine paste:

½ coconut, grated

2 shallots, chopped

2 cloves garlic, chopped

½ tsp cumin seeds

½ tsp turmeric powder

¾ cup water

Tempering:

1 ½ tbsp oil

1 tsp mustard seeds

1 tsp fenugreek seeds (methi)

2 shallots, chopped

2 stalk curry leaves

Method of Preparation of Thenga Aracha Meen Kari

  • Clean fish, cut into 3-cm pieces and wash.
  • Place fish, onion, ginger, green chillies, cambodge, spice powders, salt, and ¾ cup water in a pan and cook over low heat for 10 minutes.
  • Stir in coconut paste, bring to boil and remove from heat.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add remaining ingredients and fry till shallots turn brown.
  • Pour contents of pan into curry, mix gently and serve.
 
Traditional Recipes of Kerala
  
 
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