Thenga aracha Fish curry Kerala Style

Yum

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.