Trivandrum Style Fish Curry / Thenga Aracha Meen Curry

Trivandrum Style Fish Curry/ Thenga Aracha Meen Curry 

This is a famous and very common fish curry in Trivandrum  area.This is prepared using fresh coconut paste.Coconut should be ground as smooth as possible to get a better taste.
used to prepare a vegetarian version of this curry. Just go with the same procedure and do not add fish. 

Ingredients:

Avoli/Black Promphet : 500g
Tomatoes : 1 no.
Green chillies : 3-4 nos.
Ginger (small pieces) : 3-4
Shallots - 2 nos
Drumstick - 4 nos(optional)
Grated Coconut - 1 cup
Chilli Powder : 2 tbsp
Coriander powder : 1 tbsp
Turmeric : 1 tsp
Tamarind(Vaalan Puli)- Lime size
fenugreek a pinch
Curry leaves : A few
Salt : to taste
Water : 5 glasses

Method of Preparation:

1.In  mud vessel (would be the best) add Cut fish to small pieces and wash thoroughly and keep it aside.
2.Add green chili ,Drumstick in length wise and tomatoes to cube size, mix with fish and keep it aside.

3.Grind coconut by adding chilli powder,Coriander powder, turmeric ,tamarind ,shallots ,and ginger and 1-2 cups of water and make a very smooth paste.

4.Add coconut paste in fish , and also rest of the water and mix well. 

5.Switch on a medium flame and  cook fish curry for 10 mins then add  a pinch fenugreek powder.

6.You may need to cook for 10-15 minutes or till the gravy is thick. 

7.Switch off the flame and add some curry leaves.

8.sprinkle some coconut oil on the gravy.

Tasty  fish curry is served best with rice or kappa:)😋😋😋