Traditional Kerala Thenga Aracha Meen Curry

Name: Traditional Kerala Thenga Aracha Meen Curry
Yield: 5 servings
Cuisine: American
Ingredients: 1 catla fish(medium size.cut into slices); 3 pieces kudampuli (Malabar tamarind); 1 cup graded coconut; 4 shallots; 6 green chillies; 2 sprigs curry leaves; 11/2 tablespoon chilli powder; 1/2 tablespoon coriander powder; 1 teaspoon salt or salt to taste

Jayanthy Asokan @cook_11930587

Trichy (Tamilnadu)

Taste of Malabar

#indiankitchen

This Fish curry is made in an earthen pot without oil in few minutes. Cooking in Earthen pot enhances the taste of Fish curry . Any variety of fish can be used and spicesness can be adjusted according to individual taste.

Taste of Malabar

#indiankitchen

Jayanthy Asokan @cook_11930587

Taste of Malabar

Taste of Malabar

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Ingredients

Prep time 10 mi

5 servings

1catla fish(medium size.cut into slices)
3 pieceskudampuli (Malabar tamarind)
1 cupgraded coconut
4shallots
6green chillies
2 sprigscurry leaves
11/2 tablespoonchilli powder
1/2 tablespooncoriander powder
1 teaspoonsalt or salt to taste

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Steps

Prep time 10 mi

1

Cut and clean fish into thin slices.
2

Grind coconut,chilli powder, coriander powder and shallots to a smooth paste by adding little water.
3

In a clay pot add cut fish pieces, ground coconut paste, kudampuli (Malabar tamarind),slit green chillies and salt to taste.
4

Add 2 sprigs of curry leaves and give a gentle mix.
5

On a medium flame let it cook for 15 minutes. Check if the fish is cooked properly. Turn off the flame.
6

Traditional Authentic Kerala Thenga Aracha Meen Curry is ready. Earthen pot cooking enhances the taste of Fish curry. Serve with Rice, Tapioca or Rice Puttu.