Thenga Aracha Meen Curry is an updated version Version 2 of a very popular recipe on my blog. Truly Authentic and heartwarming style of Kerala Fish curry cooked with spiced Coconut Paste
Quick to make this delicious curry.
Thenga Aracha Meen Curry Version 2
® This is a RAS signature Recipe©
♦Prep time:10min ♦Cook time:20min ♦Yield:4Servings.
Older and New versions Video is available on Shanas Spices Channel (Malayalam)
Introduction and related links are available on the
Recipe Intro ↓ : Check it out or scroll down for the Recipe and Video⇓.
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Thenga Aracha Meen Curry Version 2
Description
This recipe is the quintessential taste of a traditional Kerala home. Thenga Aracha Meen Curry translates to "Fish Curry Simmered in Ground Coconut Paste," and this particular rendition offers a brighter, more vibrant, and subtly red-hued alternative to its yellower, turmeric-dominant counterpart.
Unlike the common, quicker coconut milk-based curries, this recipe demands the deliberate step of grinding freshly grated coconut with aromatic spices like Kashmir chili, coriander, and turmeric into a silken, fragrant paste. This process ensures the curry achieves an unparalleled creamy texture and a deeply integrated flavor that no canned milk can replicate.
Ingredients:
To be ground together:
For tempering.
Instructions
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Put all the ingredients to be ground into the small jar of your Blender. Grind to a smooth paste. (Add just enough water to help the mixture to be ground smooth and no more. Start off adding a half cup of water and add more only if you need to).
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Meanwhile, cut, clean and set aside your fish pieces.
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Heat an Earthen Pot 'Man Chatti' and add this paste to it.
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Rinse out the mixer jar with 1 1/2 cup water and add this to the pot also.
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Stir well. The mixture should be loose and thin but not too watery. Bring this to a boil. At this point, it will be more yellowish. We need to add more chilli powder, but only after the curry has simmered and we taste it. Add either hot or Kashmiri chilli powder to get a red colour and adjust the spice level. Always remember that the curry will deepen in colour after cooking.
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Add the fish tamarind. Add a little more water if the mixture seems too thick.
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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 simmering on low heat, uncovered for 10 minutes, till the curry has thickened.
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Now you can add a little bit of hot water if you need to loosen the curry a bit. Swirl the pot to mix and avoid using a ladle, as you will likely break the fish.
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Grate the fresh ginger, straight into the simmering curry. Simmer for 1 more minute and the curry can be removed from the stove. This curry is already tasty. Tempering is an optional step.
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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 the fenugreek seeds, followed by 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 a bit before serving.
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Serve hot with rice! Yum!
Note
- 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.
- You can also add a pinch of fenugreek seeds to the tempering ingredients.
- Version 1 Thenga Aracha Meen Curry ( recipe here ).
- Key Ingredients: Fish, Coconut, Spices, Shallots, Curry leaves, Ginger, Coconut Oil.
