An Easy Recipe for Thenga Aracha Meen Curry

Ingredients

• ¾ kg Kingfish bone-in steaks
• 2 tbsp tamarind
• ½ cup coconut cream
• 2½ cup coconutgrated
• 6 Shallotssliced
• 2 green chillies
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp turmeric
• 1 sprig curry leaves
• ½ tsp gingergrated
• 2 tbsp Coconut Oil
• saltas needed

Let’s cook

1. Grind together grated coconut, 2 shallots, green chillies, red chilli powder, coriander powder, turmeric, a few curry leaves and ginger until you get a smooth thick paste.

2. In an earthen pot, add about half the ground paste along with 3 cups of water and stir well. Adjust the water or paste quantity based on the consistency of the curry. Simmer for about a couple of minutes and add tamarind.

3. When the curry boils, carefully add the fish steaks and boil again. Then add salt and simmer on low flame for about 15-20 minutes until the curry thickens. Add the coconut cream and gently give it a single stir. Add the grated ginger and just a little bit of water to avoid the curry from thickening further.

4. In a small pan, heat coconut oil and add shallots, curry leaves and green chillies. Fry until the shallots turn golden brown and add to the curry and immediately cover it. Rest the curry for at least 10-20 minutes.

5. Garnish with lemon wedges and serve hot with plain rice.