Classic and homely fish curry from Kerala, made using ground coconut paste, fish tamarind, and spice.
Kerala Thenga Aracha Meen Curry
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The Recipe Intro↓ includes more info and the Video in Malayalam. Check it out.
Detailed introduction. Video version in Malayalam, available on the Intro page ⇓.
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Kerala Thenga Aracha Meen Curry
Description
Thenga aracha meen curry (Kerala style ground coconut fish curry) is a simple yet, flavorful and aromatic curry that is a staple in Kerala cuisine. It is made with fresh fish, ground fresh coconut, fish tamarind and a blend of spices that create a rich and satisfying flavor profile. The ground coconut adds a creamy texture and a nutty flavor to the curry, while the spices provide a warm and comforting heat.
Ingredients:
Coconut Spice Paste (To be ground) :
For Tempering:
Instructions
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Put all the ingredients to be ground into the wet grinder/ mixer and grind for a good 10-15 minutes, till you get a nice smooth paste. (Add just enough water to help the mixture to be ground smoothly and no more).The coconut paste must be ground on a stone ( sil bata) for the most authentic taste. I use my stone wet grinder. If you do not have one, use a heavy duty mixer – grinder instead.
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Meanwhile, cut, clean and set aside your fish pieces.
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Add about half the amount of the ground paste ( about ¾ - 1 cup)  to an Earthen Pot 'Man Chatti'.Â
(You can make the coconut paste in bulk - just double the recipe. It can be frozen in individual freezer bags to make the next curry easily). -
Add 3 cups of water. Stir well. The mixture should be loose and thin but not too watery. If it seems too watery you need to add a bit more paste. See Video.
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Turn on the heat and allow to come to a simmer.
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Add the fish tamarind.
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When the curry boils, add the fish pieces and bring back to a boil.
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Add salt now.
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Allow to simmer on low heat for 15-20 minutes, till the curry has thickened.
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Now add the coconut cream and swirl the pot to incorporate. (Do not stir with a ladle or you risk breaking your fish pieces). This is to get the perfect creamy consistency, without being gritty or too loose. You can also use the thickest extract of coconut milk.
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Grate the fresh ginger, straight into the simmering curry.
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Add just a little water at the very end to prevent further thickening of the curry / just to loosen a bit.
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Switch off the heat and cover the pot.
For Tempering:
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Heat the coconut oil in a small pan.
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Add shallots, curry leaves and green chillies(if using). Fry the shallots till golden brown.
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Add over the curry. Do not stir. Keep the pot covered and allow the curry to rest. (10 - 20 minutes at least)
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Serve hot with rice! Yum!
Note
- You can also add a pinch of fenugreek seeds to the tempering ingredients.
Key Ingredients: Fish, Coconut, Gambooge (Fish Tamarind), Shallots, Ginger, Green Chilli, Curry Leaves, Coconut Oil, Spices, Salt.
Not bad. Think adding ginger and garlic to the grinding paste might increase the taste.
Ginger and garlic are not added in the more traditional curries with coconut. But the grated ginger towards the end is recommended. Sure, try with ginger and garlic next time 🙂 Happy cooking
It was much better with adding ginger and garlic to the past.
For tomato fish curry, we add ginger and garlic, even for the curry with kodumpulli.
thanks