Grandma’s special Coconut Fish curry, Thenga aracha Meen Curry
Author:
Yummy N Tasty
Posted on,
6, Apr 2019
12.1 K views.
5
3.1/5 ( 8 votes )
Yields
5-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
45-55 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Fish - 500 Gms, you can use any fish of your choice
- Green chillies - 3-4 Nos, slit
- Tomato - 1 large, cut into medium thick rounds
- Chopped Ginger - ½ Tablespoon
- Gambooge, Kokum - 2-3 pieces
- Curry leaves - 1 sprig
- Water as required
- Salt to taste
For Coconut Masala:
- Grated Coconut - 1 cup
- Red Pearl Onions - 2 Nos
- Red chilli powder - 1 ½ Teaspoon
- Turmeric powder - ¾ Teaspoon
- Water as required
For temepering:
- Coconut oil - 2 Tablespoon
- Mustard seeds - 1 Teaspoon
- Red pearl onions - 5-6 Nos, chopped
- Curry leaves - 1 sprig
Instructions:
- Clean and cut the fish into pieces, then wash thoroughly. Drain the water and set the fish pieces aside.
- Grind together the ingredients mentioned in 'For Coconut Masala' into a fine paste.
- In an earthen pot or a pan, add the prepared coconut masala paste, gambooge, enough water and salt. Mix well and let it boil.
- Once it starts to boil, add in the fish pieces, green chillies and curry leaves. Cover and cook for 8-10 minutes on medium heat.
- Then add in the tomato pieces and chopped ginger. Mix the curry by rotating the pan.
- Cover and cook until oil separates and the gravy is slightly thick on low-medium heat.
- Heat coconut oil in a small pan, splutter mustard seeds.
- Add in the chopped red pearl onions, curry leaves and fry until the onions turn golden in color on low-medium heat.
- Pour it over the fish curry. Remove the fish curry from heat, cover the pan with a lid and let it sit for 10 minutes.
- Then serve with rice, chappathi, parotta etc.
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Grandma’s special Coconut Fish curry, Thenga aracha Meen Curry
| Author - Yummy N Tasty |
| Posted on - 6, Apr 2019 |
| Recipe URL, https://www.yummyntasty.com/recipes/grandmas-special-coconut-fish-curry-thenga-aracha-meen-curry/ |
| Cooking time - 45-55 minutes |
| Serving - 5-6 person(s) |
Ingredients :
- Fish - 500 Gms, you can use any fish of your choice
- Green chillies - 3-4 Nos, slit
- Tomato - 1 large, cut into medium thick rounds
- Chopped Ginger - ½ Tablespoon
- Gambooge, Kokum - 2-3 pieces
- Curry leaves - 1 sprig
- Water as required
- Salt to taste
For Coconut Masala:
- Grated Coconut - 1 cup
- Red Pearl Onions - 2 Nos
- Red chilli powder - 1 ½ Teaspoon
- Turmeric powder - ¾ Teaspoon
- Water as required
For temepering:
- Coconut oil - 2 Tablespoon
- Mustard seeds - 1 Teaspoon
- Red pearl onions - 5-6 Nos, chopped
- Curry leaves - 1 sprig
Instructions :
- Clean and cut the fish into pieces, then wash thoroughly. Drain the water and set the fish pieces aside.
- Grind together the ingredients mentioned in ‘For Coconut Masala’ into a fine paste.
- In an earthen pot or a pan, add the prepared coconut masala paste, gambooge, enough water and salt. Mix well and let it boil.
- Once it starts to boil, add in the fish pieces, green chillies and curry leaves. Cover and cook for 8-10 minutes on medium heat.
- Then add in the tomato pieces and chopped ginger. Mix the curry by rotating the pan.
- Cover and cook until oil separates and the gravy is slightly thick on low-medium heat.
- Heat coconut oil in a small pan, splutter mustard seeds.
- Add in the chopped red pearl onions, curry leaves and fry until the onions turn golden in color on low-medium heat.
- Pour it over the fish curry. Remove the fish curry from heat, cover the pan with a lid and let it sit for 10 minutes.
- Then serve with rice, chappathi, parotta etc.
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