Fish Curry – Trivandrum Style / Thengayaracha Meen Curry

Trivandrum Style Fish Curry


1. Fish – 1/2 kg, cut into medium pieces (I used salmon)

2. Grated coconut – 1.5 cups

    Turmeric powder – 1/2 tsp

    Chilly powder – 1 tbsp (You can use kashmiri chilly powder to make it less spicy)

    Coriander powder – 2 tsp

    Pearl onions – 5

    Tamarind – Small goose-berry sized

3. Fenugreek powder – 1/4 tsp

4. Green chilies – 2, slit

    Drumstick – 1, cut into 2.5 inch pieces and slit

    Curry leaves – 1 sprig

6. Coconut oil – 1 tbsp

7. Salt – To taste


1. Grind the grated coconut along with turmeric powder, chilly powder, coriander powder, pearl onions and tamarind to a fine paste adding enough water.

2. In a claypot, add the fish pieces, ground coconut mixture, fenugreek powder, slit green chilies, drumstick pieces, curry leaves, salt and 1.5 -  2 cups of water. Mix well and cover with a lid. Bring to a boil and cook for a few minutes. Bring down the flame to medium-low and cook until done. Add 2 – 3 tsp coconut oil and a few curry leaves. Set aside for 15 minutes. Serve with rice and a thoran/mezhukkupuratti.

Before cookingThenga aracha meen curry


  1. Slurp,mouthwatering here, such an irresistible fingerlicking fish curry.

  2. So inviting and yummy !!!!

  3. Yummy curry,my favorite

  4. My absolute favorite fish curry… LOVE IT

  5. Looks so good. Never used drumsticks in fish recipes. Sounds interesting

  6. Very different from wht i make. Definitely going to try this out.

  7. looks yummy…if i’m using Tamarind pulp how many tbsp?

  8. Sarah,

    I guess you’ll need to use only around 1.5 – 2 tsp tamarind extract for this recipe..

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