Thenga Aracha Meen Curry | Kerala style Fish Curry with Coconut Masala
Filed under: Fish Recipes
Posted on 17 Jan 2025, by
Preparation
00:20 minutes
Resting
00:00 minutes
Cooking
00:30 minutes
Total Time
00:50 minutes
Servings
10 - 12 servings
Difficulty
EASY
Recipe Video
Ingredients
- Fish - 1 KG, cut into medium sized pieces, I used Travelly Fish
For Coconut Masala:
- Grated Coconut - 1 cup
- Unda Mulak [ Boriya Chilli ] OR Green chilli - 1 Nos
- Red pearl onions - 10 - 12 Nos
- Turmeric Powder - 3/4 Teaspoon
- Coriander Powder - 1 - 1 1/4 Tablespoon
- Kashmiri Chili Powder - 2 Tablespoon
- Fenugreek powder - 3/4 Teaspoon
- Water - 3/4 Cup
For Curry:
- Coconut oil - 2 - 3 Tablespoon
- Garlic - 10 cloves, sliced
- Ginger - 1 inch piece, finely chopped
- Unda Mulak [ Boriya Chilli ] OR Green chilli - 2 - 3 Nos
- Red Pearl Onions - 3 - 4 Nos, sliced
- Curry Leaves - 2 - 3 sprigs
- Tomatoes - 2 small, cubed
- Kudam Puli / Malabar Tamarind / Fish Tamarind - 2 - 4 Nos
- Salt to taste
Directions
Initial Preparation:
- Clean the fish, cut into medium sized pieces, wash well and set aside.
- Grind together the ingredients mentioned in 'For Coconut Masala' into a fine paste and set aside.
Curry Preparation:
- Heat 2 - 3 Tablespoon of coconut oil in a pan or earthen pot.
- First add in 1 sprig of curry leaves and fry for few seconds.
- Next, add in the chopped garlic, ginger, red pearl onions, slitted green chillies, curry leaves and saute until the raw smell disappears in medium heat.
- Then add in the cubed tomatoes and fry until the tomatoes are mushed.
- Now add in the prepared coconut masala paste and cook for about 2 minutes on medium heat.
- After that, add enough water, kudam puli( Malabar Tamarind ) and enough salt. Mix well and boil the curry on medium heat.
- When the curry starts to boil, add in the cleaned fish pieces and cook covered on medium heat for about 15-20 minutes.
- When the fish is cooked well, the gravy is thick enough according to your preference and the oil is separated, remove the pan from heat.
- Let it sit for 30 minutes to one hour, then serve and enjoy.
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