An Easy Recipe for Thenga Aracha Meen Curry
Servings Prep Time
4people 5minutes
Cook Time
30minutes
Servings Prep Time
4people 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with lemon wedges and serve hot with plain rice.
Recipe Notes

Recipe Tip You can also add half a teaspoon of fenugreek seeds to the tempering to enhance the flavour. Share your version of this recipe If 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 Questions How 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.

Print Recipe
 An Easy Recipe for Thenga Aracha Meen Curry
Course Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with lemon wedges and serve hot with plain rice.
Recipe Notes

Recipe Tip You can also add half a teaspoon of fenugreek seeds to the tempering to enhance the flavour. Share your version of this recipe If 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 Questions How 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.