Meen Thenga Aracha Curry/Fish in Rich Coconut Gravy

Ingredients:

1. Fish- 10 to 12 medium pieces,

2. Fish tamarind /Kudampuli - 3 to 4 small pieces( or according to taste)

3. Ginger, finely chopped - 2 tsp

4. Garlic, finely chopped - 2 tsp

5. Green chilies, cut vertically - 2( or according to taste)

6. Curry leaves - 2 to 3 sprigs

7. Mustard seeds - 1/2 tsp

8. Fenugreek seeds - 1/4 tsp

9. Shallots, sliced - 3 to 4

10. Water - as required

11. Salt - to taste

12. Coconut oil - as required

For Coconut paste:

1. Grated coconut- 1 cup

2. Cumin seeds - 1/8 tsp

3. Shallots - 4,small

4. Coriander powder - 1/2 tsp

5. Kashmiri chili powder - 1 tbsp( or according to taste)

6. Turmeric powder - 1/2 tsp

7. Water - as required

Method: Grind together all the ingredients listed under 'for coconut paste' adding sufficient quantity of water to form a smooth paste. Keep aside until required. Soak tamarind in water until required. Heat oil in a manchatti /pan, add ginger, garlic, green chilies and few curry leaves. Sauté for few seconds or until raw smell leaves. Next add the prepared coconut paste and mix well. Add sufficient quantity of water, soaked tamarind. Add salt to taste and mix well. Bring this to a boil and add the fish .Gently swirl the pan. Cover and cook until fish is cooked. Remove the lid and cook for few more minutes or until the gravy turns slightly thick. Heat oil in a pan and add mustard seeds, let it splutter. Next add fenugreek seeds and saute for few seconds. Finally add shallots and remaining curry leaves. Fry until shallots turn golden brown. Pour this over the curry and switch off the stove. Gently swirl the pan, cover and keep aside for at least 15 minutes for the flavors to mingle. Serve with rice.

Happy Cooking!

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