Thenga Aracha Meen Curry | Fish Curry In Ground Coconut

Ingredientsfor 4 servings

• 300 g Mackerel Ayala
• 3 nos Tomato — chopped
• 1 tbsp Ginger — chopped
• 15 Bird's eye chilly Kanthari Mulaku
• 6 nos Shallots — sliced
• 1 nos Small Coconut — grated
• 2 tsp Red chilly powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1/2 tsp Fenugreek seeds
• 1/2 tsp Cumin seeds
• Curry leaves, a few
• 3 tbsp Oil
• Salt, to taste

Preparation

1. Step 1

   Clean and slice the fish pieces and keep in a bowl.

2. Step 2

   Add red chilly powder, turmeric powder, salt and 2 cups water to it. Stir everything together thoroughly and set aside.

3. Step 3

   Meanwhile grind coconut with 2 shallots, cumin seeds and enough water. Set aside.

4. Step 4

   Gather all the ingredients in a plate: chopped tomatoes, remaining shallots, chopped ginger and bird's eye chilly. Set aside.

5. Step 5

   Heat the oil in a claypot and add mustard seeds and fenugreek seeds. When it starts to allow to crackle, add shallots and cook well till shallots become lightly browned.

6. Step 6

   Add tomato, bird eye chilly, ginger and curry leaves. cook it, stirring again for 5 minutes.

7. Step 7

   Add fish and previously prepared masala water to it and let it go for 10 minutes till fish is done.

8. Step 8

   Add coconut paste into the curry.

9. Step 9

   Mix it well. Mix in a medium flame and when it starts to boil, turn off the heat.

10. Step 10

    Serve while still hot with rice.