Shappu Style Thenga Aracha Meen Curry / Kerala Toddy Shop Style Fish Curry in Ground Coconut Sauce

Ingredients (Serves 3)

1. Kingfish /Pearlspot / Pomfret, Sardine etc – 300 gm, cut into medium pieces
2. Kashmiri chilli powder – 2.5 tsp
   Fenugreek powder – A tiny pinch
   Shallots – 4 small, thinly sliced
   Ginger – 3/4 tsp, sliced
   Green chilies – 1 – 2, slit
   Curry leaves – A few
3. Water – 2 – 3 tbsp + 1/2 cup water or as needed
4. Grated coconut – 1/2 – 3/4 cup
   Water – 2 – 3 tbsp
5. Kudampuli / gamboge – 1 – 2 or to taste, soaked in enough water for 15 minutes and torn into small pieces
6. Black pepper powder – 1/4 – 1/2 tsp
7. Salt – To taste
8. Coconut oil – 1 tbsp
   Curry leaves – A few

Method

1. Grind coconut adding 2 -3 tbsp water to a very fine paste.
2. In a clay pot, combine all the ingredients numbered 2 using your fingers. Add 2 – 3 tbsp water and mix well. Next add ground coconut paste and enough water to make a gravy. Add the kudam puli / gamboge pieces. Bring it to a boil. Taste-check for salt. Add the fish pieces and bring to a boil. Add 1/4 – 1/2 tsp black pepper powder and a few curry leaves. Mix gently. Cook covered over medium heat for 8 – 10 minutes till the fish pieces are completely cooked through. Swirl the clay pot in between carefully. Once the fish pieces are completely cooked through, switch off the flame. Pour a tbsp of coconut oil over the curry and add a few curry leaves. Keep covered for 10 minutes. Mix gently and serve with rice and other side-dishes.