January 13, 2010

Thenga varutharacha meen curry ~ Fish in roasted coconut gravy


  •  Fish - 1/2 kg Cleaned and cut into medium pieces(I used spanish mackrel) 
  • Onion chopped - 1 medium
  • Tomato chopped 1
  • ginger and garlic finely chopped - 1 tsp 
  • Green chiles slit lengthwise - 3 to 5 depending on ur taste
  • turmeric powder - 1/4 tsp 
  • Kodampuli-/coccum- 2-3 cleaned and soaked in 1 cup water 
  • Chili powder - 1/2 tsp
  • Coriander powder - 11/2 tsp
  • Mustard seeds
  • Curry leaves 
  • Salt to taste
  • Oil

For roasting coconut
  • Grated coconut - 1 cup 
  • Curry leaves
  • Fennel seeds - 1/2 tsp 
  • 2 small pieces of red chillie flakes


Making the Roasted coconut paste

  • In frying pan, heat a little oil, Then add the fenugreek seeds, curry leaves and the chillie flakes.
  • Then add the grated coconut and keep stirring till u get a light brow color and the aroma fills the room.
  •  Add 1/2 tsp chilie powder 1/2 tsp corriander powder ,Roast it for a few more seconds
  • Grind the mix into a smooth paste with very little water. Keep it aside.
Making the curry

  •   Heat oil in a pan and add mustard seeds.when they splutter add curry leaves, 2-3 green chiles, ginger and garlic, and stir them for 2 minutes
  • Add chopped onion and sauté till it is pinkish color
  • Add the tomato and saute till it is soft.
  • Add the turmeric powder , 1 tsp corriander powder and the kudampuli along with its water.
  • Bring to a boil. add the fish pieces and add salt.Cover and cook for about 8-10 minutes on  medium low flame.
  • Add the roasted coconut paste, rest of the green chilie and mix well. make sure u dont break the fish.
  • Cook till the gravy gets thickened.If u need more gravy add a little more water. But thick gravy tastes good.
  • Check for salt.
Serve warm with Rice