Fish Curry – Trivandrum Style / Thengayaracha Meen Curry

Trivandrum Style Fish Curry

Ingredients

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 – 1/2 tsp (optional)

    Pearl onions – 3

    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

Method

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

2. In a claypot / manchatti, 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 1 – 1.5 tbsp coconut oil and a few curry leaves. Set aside for 15 minutes. Serve with rice and a thoran/mezhukkupuratti.

Before cookingThenga aracha meen curry

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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