Thenga Aracha Meen Curry is my mom’s signature dish. I have it with rice, rotis, dosa…well even with bread…
Ingredients
Fish – ½ kg
Button Onions – 5 to 6 (sliced)
Ginger – 1 inch piece (sliced)
Garlic – 4-6 cloves (sliced)
Grated coconut – 1 cup
Cocum – 2 medium sized pieces
Red chilli powder – 4 teaspoon
Coriander powder – 1 tablespoon
Turmeric powder – ¼ teaspoon
Salt – to taste
Mustard seeds – ½ teaspoon
Fenugreek seeds – ¼ teaspoon
Curry leaves – 1 stalk
Coconut Oil – 2-3 teaspoon
How To
Clean fish and cut into small pieces. Clean and soak cocum in 1 cup of water for 5-10 minutes. Grind grated coconut, coriander powder and turmeric powder to a fine paste and keep aside. Heat oil in a clay pot and splutter mustard seeds and fenugreek seeds. Add onions, ginger, garlic and curry leaves and sauté for 3-5 minutes. Add red chilli powder and again sauté for a minute. Add soaked cocum along with the water, fish pieces and salt and bring to a boil without stirring. Now add the ground coconut paste and 1 cup of water and cook covered on medium flame until fish is cooked (about 5- 10 minutes). Serve hot with rice.
Source: Grandma!
Notes: Take care not to stir the fish with a spoon. Instead, hold the pot on both sides with mittens and gently rotate to mix.
awesome!! thanx for this recipe!! I was wondering how to add the coconut gravy, after realizing my fish is pretty spicy!!
🙂