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.

Fish Curry In Coconut Paste (thenga Aracha Meen Curry)

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

  1. Grind grated coconut, green chilies, turmeric powder, coriander powder, and cumin seeds to a fine paste.
  2. Heat oil in a pan, add mustard seeds, shallots, garlic, and curry leaves. Sauté until the shallots turn golden brown.
  3. Add the ground coconut paste and sauté for a few minutes.
  4. Add water, tamarind pulp, and salt. Bring it to a boil.
  5. Gently add the fish pieces and cook until the fish is done and the curry thickens.
  6. 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