Thenga Aracha Meen Curry (Coconut-Ground Fish Curry)

Ingredients

• Shallots (A handful)
• Curry leaves (As shown; amount not specified)
• 1 inch piece Ginger (Crushed)
• 10 Garlic (Crushed cloves)
• 0.25 tsp Turmeric powder
• 0.5 tbsp Coriander powder
• 1 tbsp Kashmiri chili powder
• 1 tbsp Regular chili powder
• 1 Tomato
• Green chili (As required)
• 1 cup Grated coconut (Ground with water to a smooth paste)
• 2 cups Water (Approximately)
• Tamarind (Soaked; add the tamarind and its soaking water. Amount not specified)
• Salt (As needed)
• Cleaned fish pieces (Type and amount not specified)
• 0.5 tsp Mustard seeds (For tempering)
• 0.25 tsp Fenugreek seeds (For tempering)
• 0.5 tsp Red chili powder (For tempering)

Steps

1. 1

   Crush the ginger and garlic together. Prepare the coconut paste by grinding 1 cup grated coconut with water until smooth, and have the tamarind soaked with its soaking water ready.

2. 2

   Heat the cooking vessel and sauté the handful of shallots and curry leaves for a few minutes.

3. 3

   Add the crushed ginger and garlic. Sauté until the mixture starts to change color.

4. 4

   Add the turmeric powder, coriander powder, Kashmiri chili powder, and regular chili powder.

5. 5

   Sauté the spice mixture until the raw smell disappears.

6. 6

   Add the tomato and green chili. The source specifies that the tomatoes do not need to be sautéed.

7. 7

   Add the smooth coconut paste directly to the vessel.

8. 8

   Pour in about 2 cups of water, then add the soaked tamarind together with its soaking water and season with salt.

9. 9

   Mix well and bring the curry to a rolling boil.

10. 10

    Gently add the cleaned fish pieces to the boiling curry.

11. 11

    Cover the pot and cook over a medium flame for 15 minutes.

12. 12

    Once the oil separates from the curry, turn off the flame.

13. 13

    Temper the curry with the mustard seeds, fenugreek seeds, and red chili powder. The source does not specify the tempering oil quantity or the exact tempering technique.

14. 14

    Cover the curry and let it rest for at least 15–20 minutes before serving.

Notes

The amount and type of fish, tamarind, green chili, shallots, curry leaves, salt, and cooking/tempering oil are not specified in the source. The source states that the curry should rest covered for at least 15–20 minutes before serving.

Nutrition per serving

• main
• fish
• curry
• South Indian
• coconut-based
• tamarind
• spicy
• stovetop