Fish Curry In Coconut Paste (thenga Aracha Meen Curry)
Fish Curry in Coconut Paste, also known as Thenga Aracha Meen Curry, is a traditional dish from Kerala cuisine. This flavorful and aromatic curry is made with fish cooked in a rich coconut-based gravy, infused with the perfect blend of spices.
Ingredients
- 500g fish, cut into pieces
- 1 cup grated coconut
- 2-3 green chilies
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2-3 shallots
- 2-3 garlic cloves
- Curry leaves
- Tamarind pulp
- 2 cups water
- Salt to taste
Instructions
- Grind grated coconut, green chilies, turmeric powder, coriander powder, and cumin seeds to a fine paste.
- Heat oil in a pan, add mustard seeds, shallots, garlic, and curry leaves. Sauté until the shallots turn golden brown.
- Add the ground coconut paste and sauté for a few minutes.
- Add water, tamarind pulp, and salt. Bring it to a boil.
- Gently add the fish pieces and cook until the fish is done and the curry thickens.
- Once done, remove from heat and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Pan Grinder Spatula Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve the Fish Curry with steamed rice for a delicious meal.
Tips & tricks
Tips: Adjust the spice levels according to your preference for a perfect balance of flavors.
Cost
$15