Gone are those days when you had to travel miles and miles to relish authentic flavours of different states. You can now enjoy a hearty meal of rice and signature Keralan fish curry for lunch at home, irrespective of your location. Thenga Aracha Meen Curry is one of the signature dishes from Kerala where Thenga means coconut and Aracha means paste. Learn how to make this dish in simple 4 steps. Read on!
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Grind together grated coconut, 2 shallots, green chillies, red chilli powder, coriander powder, turmeric, a few curry leaves and ginger until you get a smooth thick paste.
In an earthen pot, add about half the ground paste along with 3 cups of water and stir well. Adjust the water or paste quantity based on the consistency of the curry. Simmer for about a couple of minutes and add tamarind.
When the curry boils, carefully add the fish steaks and boil again. Then add salt and simmer on low flame for about 15-20 minutes until the curry thickens. Add the coconut cream and gently give it a single stir. Add the grated ginger and just a little bit of water to avoid the curry from thickening further.
In a small pan, heat coconut oil and add shallots, curry leaves and green chillies. Fry until the shallots turn golden brown and add to the curry and immediately cover it. Rest the curry for at least 10-20 minutes.
Garnish with lemon wedges and serve hot with plain rice.
Recipe Notes
Recipe TipYou can also add half a teaspoon of fenugreek seeds to the tempering to enhance the flavour.Share your version of this recipeIf you love trying and sharing seafood variations, then welcome to the community! Have you tried Thenga Aracha Meen Curry at home? Share your version of the recipe with us.Frequently Asked QuestionsHow do I get the authentic taste of the curry?For best results and authentic taste, if possible, grind the paste on a stone mortar pestle. However, if you don’t have one, you can also grind it in a mixer.How do I prevent the curry from thickening without overcooking the fish?Cook the curry on low flame for it to simmer and thicken slowly. You can add a little bit of water after adding the fish steaks to prevent the curry from thickening and the fish from overcooking.
