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Thenga aracha Fish curry Kerala Style


Yum Thenga aracha fish curry


Ingredients

Fish -1/2 kg
Sliced shallots-1/2 cup 
Green chilies -2
Ginger crushed -1 tablespoon 
Garlic crushed-1 tablespoon 
curry leaf
Turmeric powder -1/4 teaspoon
Red chili powder -1/2 tablespoon or according to taste 
Kashmiri Chilli powder-1/2 tablespoon or according to taste 
Coriander powder -1 teaspoon
Grated coconut- 3/4 cup
Fish tamarind( kudampuli )-three pieces medium size
Coconut oil 
Water 
Salt to taste 
Mustard seeds
Fenugreek seeds -1/4 teaspoon

Method

Clean and cut fish pieces. Grind grated coconut, shallots, coriander powder, Kashmiri chili powder, red chili powder, turmeric powder, and water to a smooth paste. Soak tamarind in water until required(15 minutes). Heat oil in a clay pot(Manchatti) pop mustard seeds. Add fenugreek seeds and curry leaves and crushed ginger, garlic, and green chilies and saute for a few minutes. Add the prepared coconut paste and enough water and soaked tamarind and salt to taste and mix well. Bring this to boil and add fish, gently swirl the pan. close the clay pot with a lid and cook until fish is cooked. Remove the lid and cook for few more minutes or until the gravy turn slightly thick. Serve it with rice.
Note:
 you may have to increase or decrease the number of Fish tamarind to reach the desired level as per your taste. 

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