Traditional Kerala Thenga Aracha Meen Curry. Kerala Fish Curry with ground Coconut - Thenga Aracha Meen Meen Curry. Ingredients: fish steaks on the bone ( King Fish is a good option for this curry). ¾ kg. of fish tamarind ( gambooge / kudampuli) - rinsed well. GROUND COCONUT FISH CURRY - Kerala fish curry with ground coconut and spice paste.

Traditional Kerala Thenga Aracha Meen Curry Kerala(India),ya that's my state, has a long coastline and seafood is abundant hmmm. every district or even each household has a different recipe when it. Kuthari Choru, Theenga aracha meen curry, meen varuthathu & pappadam. He hee nap a must after thenga aracha meen curry and choru adu kurachu budhimuttallee.

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Kerala Fish Curry with ground Coconut - Thenga Aracha Meen Meen Curry. Ingredients: fish steaks on the bone ( King Fish is a good option for this curry). ¾ kg. of fish tamarind ( gambooge / kudampuli) - rinsed well. GROUND COCONUT FISH CURRY - Kerala fish curry with ground coconut and spice paste.

Alright, don't linger, let's course of action this traditional kerala thenga aracha meen curry formula with 9 substances which are undoubtedly easy to obtain, and we have to process them at the very least through 6 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements Traditional Kerala Thenga Aracha Meen Curry:

Give 1 - catla fish(medium size.cut into slices).
Prepare 3 pieces for kudampuli (Malabar tamarind).
Provide 1 cup for graded coconut.
Require 4 - shallots.
Provide 6 for green chillies.
Provide 2 sprigs curry leaves.
Need 11/2 tablespoon chilli powder.
Give 1/2 tablespoon of coriander powder.
Need 1 teaspoon - salt or salt to taste.

It was really difficult These are from Waynad in Kerala :) That's y the authenticity ;) Haha. I thought I will change my mode once. I am a big fan of her fish curry especially thenga aracha meen curry with small fish. From my childhood my dad prefers small fish than big fish Share the post "Kerala Fish Curry with Coconut Ground Paste and Malabar Tamarind/ Fish Coconut Curry Kerala Style (Fish in coconut Gravy).

Traditional Kerala Thenga Aracha Meen Curry how to cook:

Cut and clean fish into thin slices..
Grind coconut,chilli powder, coriander powder and shallots to a smooth paste by adding little water..
In a clay pot add cut fish pieces, ground coconut paste, kudampuli (Malabar tamarind),slit green chillies and salt to taste..
Add 2 sprigs of curry leaves and give a gentle mix..
On a medium flame let it cook for 15 minutes. Check if the fish is cooked properly. Turn off the flame..
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..

Now add the ground coconut paste,Kudampuli/kokum,sliced tomato,curry leaves,salt to taste and enough water,stir well. Add the fish pieces,cover and cook till done over low flame. Thenga Varutharacha Chemeen - Konju Curry (Chemmeen Theeyal) means Prawns cooked in Roasted coconut gravy. This Chemmeen Theeyal is always one the main dishes for our Easter. I am usually a vegetarian but when it comes to small prawns, i prefer to become a non-vegetarian.

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