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Kerala style Mackerel Curry (Thalassery style Thenga Aracha Meen Curry)

Kerala style Mackerel Curry Recipe (Thalassery style Thenga Aracha Meen Curry)

Ask any Mallu and they will say that nothing can be more delicious than a plate of steaming hot rice with a coconut based fish curry. Perfectly cooked mackerel pieces in a lush, creamy coconut based gravy that will instantly transport you to God’s own country.

Recipe Courtesy – Nandini Valsan

Kerala style Mackerel Curry (Thalassery style Thenga Aracha Meen Curry)
Kerala style Mackerel Curry (Thalassery style Thenga Aracha Meen Curry)

Ingredients:

  1. 6 whole mackerels; cleaned, gutted and cut into three even sized pieces
  2. 1 ½ cup fresh grated coconut
  3. 1 tsp turmeric powder
  4. 2 tbsp red chilli powder (adjust according to heat preferences)
  5. 5 shallots/small onion; sliced
  6. 3 green chillies; slit lengthwise
  7. 1 inch ginger; julienned
  8. 2-3 sprigs curry leaves
  9. Salt, to season
  10. Brown tamarind (a lemon sized ball); soaked in lukewarm water

Method:

  1. Grind the grated coconut with turmeric powder, chilli powder and salt; add enough water to get a thick coconut milk kind of consistency.
  2. In a large pan (preferably an earthenware vessel), pour the ground coconut mixture. Also add the shallots, ginger, green chillies, curry leaves, tamarind water and season with salt.
  3. Bring this mixture to a boil and then simmer gently for about 5 minutes for the onions to soften.
  4. Then add the fish pieces and cook on high for 5 minutes.
  5. Lower the heat and simmer till the fish has cooked well.
  6. Allow to sit for at least 30 minutes before serving so that the flavours develop well.

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