Thenga Aracha Meen Curry/ Fish Curry in Coconut paste
Sharing another fish dish today which I tried in my kitchen last day when some guests came over. It prove that I am a dying fan of the fish items. Fishes are highly rich in vitamins and other proteins. Consuming fish in curry form is much more healthier than a fried form.I already shared varieties of fish curries over here.Yet allocating an other yummy fish curry today, thenga aracha meen curry is something special and much common in our home. It is special because the dish is adapted from my grandmothers recipe book as it is old but ‘gold’.
The fish is cooked in the very spicy coconut paste masala with the tangy flavours of tamarind. If you can use kudampuli instead of tamarind and if it its the mango season you can substitute it with the raw mango itself. Whatever uses will not beat the creamier taste of coconut paste masala i bet.You can use any fish for this Thenga Aracha Meen Curry according to your preference and availability. So my dear foodies,it is time for something experimenting!
[ingredients title=”Ingredients”]
- Fish pieces – 500 grm
- Grated Coconut – 2 cup
- Green Chilly – 3 no.s
- Shallots – 6
- Tomato – 1 medium
- Garlic – 2 cloves
- Ginger – 1″ piece
- Turmeric powder – 1/4-1/2 tspn
- Chilly powder – 1/2 tspn
- Coriander powder – 1 tspn
- Tamarind – small gooseburry sized
- Salt to taste
- Oil
- Curry leaves – few
[/ingredients]
[directions title=”Directions”]
- Soak tamarind in water. Grind coconut with 2 shallots/small onions, ginger, garlic, coriander powder, chilly powder, turmeric powder, salt and enough water.
- Pour this grounded coconut mixture to a manchatty/ clay pot along with slitted green chilly, tomato and tamarind water and place this on flame. Boil it.
- Once the coconut paste cook well, add cleaned fish pieces into it and let it to be cook well.
- Heat oil in a pan, add chopped shallots and saute it well. Then add Curry leaves and mix well. Pour this seasoning over fish curry and mix it.
[/directions]
