Grandma’s special Coconut Fish curry, Thenga aracha Meen Curry

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Advance Vishu and Easter wishes...

Recipe Details  

Posted by
Posted on 6, Apr 2019
Serving 5-6 people
Ready in 45-55 minutes
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  • Fish - 500 Gms, you can use any fish of your choice
  • Green chillies - 3-4 Nos, slit
  • Tomato - 1 large, cut into medium thick rounds
  • Chopped Ginger - ½ Tablespoon
  • Gambooge, Kokum - 2-3 pieces
  • Curry leaves - 1 sprig
  • Water as required
  • Salt to taste

For Coconut Masala:

  • Grated Coconut - 1 cup
  • Red Pearl Onions - 2 Nos
  • Red chilli powder - 1 ½ Teaspoon
  • Turmeric powder - ¾ Teaspoon
  • Water as required

For temepering:

  • Coconut oil - 2 Tablespoon
  • Mustard seeds - 1 Teaspoon
  • Red pearl onions - 5-6 Nos, chopped
  • Curry leaves - 1 sprig
  1. Clean and cut the fish into pieces, then wash thoroughly. Drain the water and set the fish pieces aside.
  2. Grind together the ingredients mentioned in 'For Coconut Masala' into a fine paste.
  3. In an earthen pot or a pan, add the prepared coconut masala paste, gambooge, enough water and salt. Mix well and let it boil.
  4. Once it starts to boil, add in the fish pieces, green chillies and curry leaves. Cover and cook for 8-10 minutes on medium heat.
  5. Then add in the tomato pieces and chopped ginger. Mix the curry by rotating the pan.
  6. Cover and cook until oil separates and the gravy is slightly thick on low-medium heat.
  7. Heat coconut oil in a small pan, splutter mustard seeds.
  8. Add in the chopped red pearl onions, curry leaves and fry until the onions turn golden in color on low-medium heat.
  9. Pour it over the fish curry. Remove the fish curry from heat, cover the pan with a lid and let it sit for 10 minutes.
  10. Then serve with rice, chappathi, parotta etc.

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