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.


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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