Aracha Thenga Meen Kozhumbhu | Fish Curry in Coconut Gravy

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It’s been about few months that I made or had fish curry. Spicy, hot, red fish curry sans coconut milk is one of my family favorites, one of the tastiest, and one of our staples served with rice, yoghurt and crisp bits of pappadam. Notoriously spiced with chilies, strongly flavored with puli/tamarind, and charmingly tempered with mustard seeds and curry leaves, the sauce is a wonderful mixture of hot, sour, pungent and salty.

I was craving for some spicy tangy fish curry that mom makes it. I bought some good fresh red snapper and decided to make a curry that would satisfy my craving.

I made this curry¬†slightly different from the way mom or me usually make it. The curry is a fusion of North and South India. I gaurentee, you will simply fall in love with the simplicity and the yumminess of this curry. It’s defintely a keeper recipe. You definitely have to try it to believe it! :D

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Here’s my fish curry in coconut gravy

Fish- 500 gms, medium sized pieces, I used red snapper, you can use any fish fillets like seer, salmon and tilapia
Kodumpuli – 3 to 4 small pieces( or according to taste) – you can use tamarind if you can find kodumpuli
Garlic,finely chopped – 2 tsp
Green chilies,cut vertically – 2( or according to taste)
Curry leaves – 2 to 3 sprigs
Mustard seeds – 1/2 tsp
Shallots/onions,sliced – 3 to 4
Tomatoes – 3-4 medium sized, chopped
Water – as required
Salt – to taste
Oil – 3 tbspn

For Marination:
Lemon Juice from 1/2 lemon
Salt – 1 tspn
Tumeric powder – 1/2 tspn
Red chilli powdder – 1 tspn
Oil – 1 tbspn

For Coconut paste:
Grated coconut- 1/2 cup
Cumin seeds – 1/2 tsp
Shallots – 4,small
Coriander powder – 1/2 tsp
kashmiri chili powder – 1 tbsp( or according to taste)
Turmeric powder – 1/2 tsp
Water – as required

Method of Preparation:-

1. Grind together all the ingredients listed under ‘ for coconut paste’ adding sufficient quantity of water to form a smooth paste.Keep aside until use.

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2. Soak kodumpuli in water.

3. Wash and clean the fish. Marinate the fish in lime juice, 1 tspn salt, turmeric powder, 1 tspn red chilli powder for min 30 mins.

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4. After marination, in a pan, shallow fry the fry till the fish browns on both side. Remove from pan and set aside until use. Frying the fish and then adding to the curry is usually followed in North East Indian cuisine. By frying fish, the curry definitely gets a distinct flavor and taste to the curry. Dont skip this step.








5. In a deep bottomed pan heat oil. To hot oil, add curry leaves, crushed garlic and onions and saute until onions turn translucent.








6. Add chopped tomatoes and saute until tomatoes gets cooked and turns mushy.

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7. Add the ground coconut paste and cook until oil seperates from the sides of the pan.








8. Add required amount of water, and kodumpuli water and bring it to boil.








9. Add salt to taste and finally add shallow fried fish and simmer and cook for 5 mins.








10. Switch off flame. Garnish with coriander leaves. Serve hot with steamed rice. DELICIOUS!

My Notes –

1. If you use tamarind in place of kodumpli/Meen puli the color of the curry wont be so vibrant. Also there will be a slight difference in the flavor of the curry. Kokum can be used if you dont get kodumpuli/meen puli

2. You can make this curry with almost any curry fish like pomphret, seer, snapper, king fish.



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2 Responses

  1. Nishant Jha says:

    I bought fresh Tilapia last night and would be making this recipe!

    Everything about this is so damn delicious! Plus seems easy too!

  2. Nishant Jha says:

    Thanks such a wonderful and another well explained recipe! It came out exceedingly well…

    Here is my version:

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