Thenga Aracha Meen Curry
Ingredients (Serves 6)
1. Fish – 500 gm, cut into medium pieces (I used 3 medium-small fillets of wild salmon)
2. Coconut oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1
Curry leaves – A few
3. Pearl onions – 4, sliced
Ginger – 1.5 tsp, thinly sliced
4. Green chilies – 2 – 3, slit
Kudam puli – 2 – 3 or to taste, soaked in enough water for 15 minutes
Fenugreek powder / uluva podi – 1/8 tsp
5. Grated coconut – 2 cups
Pearl onions – 3
Turmeric powder – 1/2 tsp
Coriander powder – 3/4 tsp
Chilly powder – 1 tbsp
6. Salt – To taste
Method
1. Grind the coconut along with pearl onions, turmeric powder, coriander powder and chilly powder adding little water to a paste.
2. Heat coconut oil in a man chatti at medium-high heat. Splutter mustard seeds and fry dry red chilly and curry leaves. Add sliced pearl onions and ginger. Saute for 10 – 15 seconds. Add the ground coconut mixture, slit green chilies, kudam puli pieces, fenugreek powder and around 1 cup water. Add salt, to taste. Bring to a boil. Add the fish pieces and swirl the pan gently to mix everything. Bring to a boil. Cover and cook at medium-low heat for 15 – 20 minutes until oil separates and fish pieces are cooked well. Switch off. Add 2 – 3 tsp coconut oil and a few curry leaves. Cover and set aside for 10 minutes. Serve with hot rice.
I made this curry it was so Yummy . Thank You so much Maya . Your blog was so helpful
Looks so yummy .. going to try
Can I use netholi (anchovies) for this recipe ?
Yeah sure…but make sure you use large anchovies..
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