Malabar Fish Curry / Thenga Aracha Meen Curry / Fish Curry in Coconut Sauce
- luvlittlehearts
- Feb 16, 2016
- 1 min read
Ingredients Fish – ½ kg Button Onions – 5 to 6 (sliced) Ginger – 1 inch piece (sliced) Garlic – 4-6 cloves (sliced) Grated coconut – 1 cup
Kudampuli/Gambooge – 2 medium sized pieces Red chilli powder – 4 teaspoon Coriander powder – 1 tablespoon Turmeric powder – ¼ teaspoon Salt – to taste Mustard seeds – ½ teaspoon Fenugreek seeds – ¼ teaspoon Curry leaves – 1 stalk Coconut Oil – 2-3 teaspoon
Method: Clean fish and cut into small pieces. Clean and soak Kudampuli in one cup of water for 5-10 minutes. Grind grated coconut, coriander powder and turmeric powder to a fine paste and keep aside. Heat oil in a clay pot and splutter mustard seeds and fenugreek seeds. Add onions, ginger, garlic and curry leaves and sauté for 3-5 minutes. Add red chilli powder and again sauté for a minute. Add soaked cocum along with the water, fish pieces and salt and bring to a boil without stirring. Now add the ground coconut paste and 1 cup of water and cook covered on medium flame until fish is cooked (about 5- 10 minutes). Serve hot with rice.
Happy Cooking!
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