Kerala Style Coconut Fish Curry
This restaurant-style Thenga Aracha Meen Curry is made with coconut, spices, kudam puli etc. It tastes delicious and is served with Rice and other dishes.
Ingredients
- 1/2 Kg Fish
For Grinding Coconut Mixture
- 1 tbsp Coconut oil
- 1/2 tbsp Ginger chopped
- 1/2 tbsp Garlic chopped
- 3/4 cup Grated Coconut
- 1/4 tsp Turmeric powder
- 2 Teaspoon Kashmiri chilli powder
- 2 Teaspoon chili powder, Adjust the amount to your taste.
- 1 Teaspoon Coriander powder
- 3 Shallots
For The Curry
- 1 tbsp Coconut oil
- 1/4 tsp Mustard
- 1/4 tsp Fenugreek
- 2 sprigs Curryleaves
- 2 Green chilli slit in the middle
- 1 Tomato
- 2 pieces Kudampulli soaked in 1/2 cup hot water for 5-10 minutes.
- 2 cups Water
Instructions
- Heat a pan over medium heat and add 1 tbsp coconut oil. When the oil is hot add 1/2 tbsp chopped ginger, 1/2 tbsp chopped garlic, and saute until the raw smell is gone. It does not have to be brown.
- Reduce heat to very low and then add 1/2 tsp turmeric, 2 tsp Kashmiri chili powder, 1 tsp chili powder, and 1 tsp coriander powder. Stir for 1-2 minutes until the raw smell of spices is gone. Switch off the heat.
- Add 3/4 cup coconut into the pan and mix with all spices. let it cool down. Add coconut mixture into a blender, add 3 shallots, and then ground into a fine smooth paste.
- Heat clay pot on the stove, and add 1 tbsp coconut oil. When the oil is hot add 1/4 tsp mustard and 1/4 tsp fenugreek. When the fenugreek is light brown, add curry leaves and 2 green chilies, and chopped tomatoes. Stir for 2-3 minutes, no need to sautee the tomato.
- Add Kudam puli with water, ground coconut, salt and let it boil. When the gravy is boiling add fish pieces. Cover with a lid and let it comes to boil again. Then reduce heat to medium and continue to cook for another 10 minutes.
- Remove the cover and check spices, salt and consistency of the gravy. If the gravy is too thin then you can simmer for few minutes uncovered. If it is too thick then add little more hot water.
- Add curry leaves and sprinkle 1 tbsp coconut oil on the top of the curry. Reduce heat to low and simmer for another 5-6 minutes.
Notes
One crucial step in preparing coconut fish curry is to add the fish only when the gravy is vigorously boiling; otherwise, it may result in an unpleasant taste.