Malabar Style Coconut Fish Curry- Thenga Aracha Meen Curry, the flavorful delicious fish curry of Kerala. The recipe with step by step cooking pictures follows.
Malabar Fish curry, a classic curry with a coconut base gravy, midly spiced. This is a very common fish curry in Malabar area, especially Vatakara, Thalassery region of Kerala state India. This is my all time favorite fish curry, prepared using fresh grounded coconut along with tomatoes. The coconut should be ground to a very smooth paste for better taste.
This is one of the masterpiece recipe of my Mother-in-law. I have been trying to recreate my MIL fish curry ever since I started cooking, I closely watch her especially she make fish curries and I finally got the best result in this curry. In Malabar fish curry she uses raw mango and tamarind pulp as souring agent, I have substituted with tomatoes and tamarind pulp. This curry is a simple preparation, made with fresh fish mackerel/ ayala, goes well with steamed rice and chapathi too.
How to Make Malabar Style Coconut Fish Curry- Thenga Aracha Meen Curry
Clean and wash fish, cut into curry pieces and keep it aside. Soak tamarind with 1/2 cup water and keep it aside. Make all ingredients ready and keep it aside before starting cooking.
Ground coconut, shallots, red chilly powder, turmeric powder, coriander powder along with little water to a fine and smooth paste and keep it aside.
Heat a clay pot with 2tbsp coconut oil, add fenugreek seeds and curry leaves, allow it to splutter.
Put sliced onions, green chillies, ginger, tomatoes and combine well, saute until tomatoes turn soft and mushy.
Add in the grounded coconut paste and 1 and 1/2 cup of water, combine well and let it boil. Adjust salt.
Pour tamarind extract and mix well. Add in fish pieces.
Let it cook for 10 minutes, reduce heat to simmer and cover and let it cook for about 5 -7 minutes. Do not stir with a spoon, hold the pan on sides and shake the pan to mix well. Off the flame and let it rest for 10 minutes.
Heat another pan with 1 tbsp coconut oil, add curry leaves and a pinch of kashmiri chilly powder. Combine well and transfer to the curry, this step is optional. Serve along with steamed rice.
Enjoy!! Happy Cooking.