Kerala Style Fish Curry with Coconut / Thenga Aracha Meen Curry

 

Ingredients

• Fish - 1 Kg
• Oil - 2 tbsp
• Mustard  - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Shallots - 10 nos, sliced
• Curry Leaves - 3 sprigs 
• Ginger - 2 inch piece, chopped
• Garlic - 6 cloves, chopped
• Green Chillies - 3 nos, slit
• Red Chilly Powder - 4 tsp
• Tomato - 3 nos
• Kudam Puli (Cocum) - 4 medium pieces
• Grated Coconut - 1 cup
• Coriander Powder - 1 tsp
• Turmeric Powder - 1/2 tsp

Method of Preparation

• Clean and cut fish into small pieces. Keep aside.
• Soak cocum in 1 cup water. Set aside.
• Puree the tomatoes in a blender and keep aside.
• Grind the grated coconut, coriander and turmeric powder to a fine paste and set aside. 
• Heat oil in a mud pot (manchatti), splutter mustard and fenugreek seeds.
• Add onions, ginger, garlic and curry leaves. Saute till onions are translucent.
• Add red chilly powder and saute for a minute.
• Add tomato puree and cook until oil clears on top.
• Pour the cocum along with the water, fish pieces and salt to this.
• Bring to boil without stirring.
• Add the grounded coconut mixture, 1 cup of water and cook until fish is done.
• Switch off heat and garnish with curry leaves.