Kerala Fish Curry with Coconut–Restaurant Style

Fish curry in coconut sauce

Thenga Aracha Meen Curry

Ingredients (Serves 6)

1. Fish – 500 gm, cut into medium pieces (I used 3 medium-small fillets of wild salmon)

2. Coconut oil – 1.5 tbsp

    Mustard seeds – 1/2 tsp

    Dried red chilly – 1

    Curry leaves – A few

3. Pearl onions – 4, sliced

    Ginger – 1.5 tsp, thinly sliced

4. Green chilies – 2 – 3, slit

    Kudam puli – 2 – 3 or to taste, soaked in enough water for 15 minutes

    Fenugreek powder / uluva podi – 1/8 tsp

5. Grated coconut – 2 cups

    Pearl onions – 3

    Turmeric powder – 1/2 tsp

    Coriander powder – 3/4 tsp

    Chilly powder – 1 tbsp

6. Salt – To taste


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

2. Heat coconut oil in a man chatti at medium-high heat. Splutter mustard seeds and fry dry red chilly and curry leaves. Add sliced pearl onions and ginger. Saute for 10 – 15 seconds. Add the ground coconut mixture, slit green chilies, kudam puli pieces, fenugreek powder and around 1 cup water. Add salt, to taste. Bring to a boil. Add the fish pieces and swirl the pan gently to mix everything. Bring to a boil. Cover and cook at medium-low heat for 15 – 20 minutes until oil separates and fish pieces are cooked well. Switch off. Add 2 – 3 tsp coconut oil and a few curry leaves. Cover and set aside for 10 minutes. Serve with hot rice.


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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