Grind together all the ingredients listed under ‘ for coconut paste’ adding sufficient quantity of water to form a smooth paste.Keep aside until required. Coconut oil-1tbsp. Change ), You are commenting using your Google account. Grated coconut is fried with spices and then ground to a fine paste. Fish is an integral part of Kerala Cuisine.There are hundreds of variations for Kerala Fish curry.Some use Kudam Puli (Gambooge/Malabar Tamarind/Fish Tamarind), while others use tamarind or tomatoes.Some prefer it with Coconut Milk. If its big, chop it also into two. Now add the marinated chicken, salt and increase the heat to high. Taste Time - Season 31: Thenga Aracha Meen Curry - Looking for a perfect way to treat your family? I would happily eat it over rice and/or with naan. Then add coconut, turmeric powder, coriander powder and roast on low heat till coconut turns brown in color. If its big, chop it also into two. For Tempering: Heat the coconut oil in a small pan. Malabar Fish Curry With Coconut Paste (Thenga Aracha Malabari Meen Curry) swapna July 20, 2015 0 . Coriander and garlic are both much loved here and I will soon be stirring a pot of this chicken curry in my kitchen. Taste Time. Thenga Aracha Meen Curry/ Fish curry with coconut A typical scene back home(now seen only during vacation): It's 10.30 am in my house in Kerala and we are chatting around in the kitchen after the breakfast is cleared. Now turn the heat to low-medium and add about a 1 cup of water. Stir well and let the chicken slight brown. Coriander and garlic rule the roost here, literally I have used coconut oil and lots of shallots for that authentic Kerala flavour. Kerala style fish cooked in coconut sauce. Add salt now. Green chilly-1 or 2. Stir fry continuously for half a minute. Heat 2 – 2.5 tbsp coconut oil in a claypot/meen chatti or a deep pan at medium heat and splutter the mustard seeds. Squeeze out the extract (or) dilute the tamarind paste in 1/2 cup hot water and keep aside. You added curry leaves when u added ginger garlic n all..athu vittu paranju alle ;) he he..just kidding..looking forward to try this one as soon as lent is ovr! Soak tamarind in water until required.Heat oil in a manchatti /pan, add ginger,garlic,green chilies and few curry leaves.Saute for few seconds or until raw smell leaves. Thenga aracha meen curry. You can make this curry with almost any curry … Thanks for sharing , That comment from Meena is… haha… cheriyulli always adds an awesome taste to the curry… this looks so delicious…. Unknown March 13, 2012 at 1:03 AM. Varutharacha Meen Curry is a very popular Malayalee delicacy throughout Kerala. Pour half cup water to the pan and continue sauteing the spice paste for two minutes. Coriander and garlic rule the roost here, literally I have used coconut oil and lots of shallots for that authentic Kerala flavour. 8. Sorry, your blog cannot share posts by email. ( Log Out /  Add the fish tamarind. Fry the shallots till golden brown. This is an easy main curry to cook also compared to vegetarian curries. your own Pins on Pinterest Tamarind-1 small lemon sized ball. Grind the above listed ingredients ‘To Grind’ to paste using 1/4 cup of water and set it aside. Others roast and grind Coconut and so on. Fry until shallots turn golden brown.Pour this over the curry and switch off the stove.Gently swirl the pan , cover and keep aside for at least 15 minutes for the flavors to mingle.Serve with rice. Splutter mustard seeds and fry dry red chilly and curry leaves. Instructions Soak the tamarind in the water, extract the pulp by adding a cup of water. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), View 380690028621668’s profile on Facebook, View foodoliciouspictured’s profile on Instagram, View 111658316916873488691’s profile on Google+, Follow Foodolicious Pictured on WordPress.com, Rose cake with Swiss meringue buttercream. All Rights Reserved. 1. When the curry boils, add the fish pieces and bring back to a boil. 5. Heat a heavy bottom pan or cast iron, add about 3 tablespoons of coconut oil. Apr 10, 2012 - This Pin was discovered by Deepina Kapila. Now add the marinated chicken, salt and increase the heat to high. Change ), You are commenting using your Facebook account. Fish- 10 to 12 medium pieces, aprox 400 gms, Fish tamarind /Kudampuli – 3 to 4 small pieces. It is a main course dish and can be served with naan, rice or roti. I know this kozhi curry is to die for..good job Reks. Kerala style fish cooked in coconut sauce. Awesome recipe..u have perfection in measuring ingredients mix..thanks to you.I had a sumptuous meal when I made this curry few days back. Add a little more water if the mixture seems too thick. Change ), You are commenting using your Twitter account. Your chicken curry looks hearty and quite tasty. Instead of the chilly+malli+mannhal mix, I used eastern fish masala. With 1 1/2 cup cheriya ulli that chicken must have felt like Cleopatra bathing in milk :)) Varutharacha Meen Curry goes well with almost anything like pathiri, puttu as well as with white steamed rice. Prep Time: 10 minutes Cover and cook till the chicken is almost done. Nov 14, 2015 - A finger lickin’ good chicken curry with a minimalistic approach and just a few ingredients in play! Grate te fresh ginger, straight into the simmering curry. Very Tasty & Easy Kerala Fish Curry with less ingredients…….. Salt. Thank You for your kind words Bharathi meena.Glad that you liked the curry. Coat well and marinate about an hour. Also there will be a slight difference in the flavor of the curry. Fish -8 medium slices. Vidya. Goes well with piping hot steamed rice, or even better if you can do some ghee rice. Fry the dry red chilly and add the ginger, garlic, pearl onions, green chilly,curry leaves and saute until they turn golden. Heat a heavy bottom pan or cast iron, add about 3 tablespoons of coconut oil. Heat oil in a pan. cant wait to make it. Remove the lid and cook for few more minutes or until the gravy turns slightly thick.Heat oil in a pan and add mustard seeds,let it splutter.Next add fenugreek seeds and saute for few seconds.Finally add shallots and remaining curry leaves. Now turn the heat to low-medium and add about a 1 cup of water. Replies. If its small use as such. This Sri Lankan unique fish curry is the best combination with rice and some other vegetarian dishes. "Thenga aracha meen curry" is a typical Kerala dish made of coconut and fish. Don't miss out on Jackfruit Laddu for something sweet. hope its as good or even better than thenga aracha meen curry..does it have a theeyal knida taste? You can use king fish,pomfret,pearl spot,mackrel,threadfin bream/ kilimeen,barracuda or any other firm fish. 1. Tangy and yummy fish curry. Allow simmering on low heat, uncovered for 10 minutes, till the curry has thickened. Always remember that the curry will deepen in colour after cooking. Turn the heat off and serve with steamed rice or ghee rice. Its also called as Shappile Meen Curry. Reply Delete. Kokum can be used if you dont get kodumpuli/meen puli. It is usually made from the meat of goat or lamb but it taste equally great with ground chicken. Thenga means coconut and arachathu means pasted and meen is fish in malayalam, so this is fish cooked in coconut paste. Thenga Aracha Meen Curry S31 E13 8 May 2018. Add just a little water at the very end to prevent further thickening of the curry / just to loosen a bit. https://www.jeyashriskitchen.com/varuthu-aracha-kuzhambu-recipe Copyright 2020 - Kurry Leaves. Curry leaves - few Cooking oil - 2 tsp Gingely Oil - 2 tsp To Saute in oil and Grind: Small Onion - 8 to 10 Tomato - 1 Dry Red Chili - 4 Coriander Seeds - 1/2 tsp (Malli) Cumin Seeds - 1/2 tsp (Seeragam) Procedure: Peel small onions. 7. https://www.yummytummyaarthi.com/kottayam-style-fish-curry-recipe-kerala Reply I don’t know if I have ever told you but Indian cuisine is one of my faves. Add the sliced shallots, garlic, curry leaves and saute till translucent. Adjust the usage of dried red chili to suit your taste. Change ). Uncover, add little water if required and continue to cook till the gravy thickens and coats the chicken pieces well and chicken has cooked through. Reply Delete. Kerala style fish cooked in coconut sauce. Add salt to taste and mix well.Bring this to a boil and add the fish .Gently swirl the pan. 2. Reply. Mostly, Tamil people make this particular fish curry. Discover (and save!) 6. 2. Switch off the heat and cover the pot. THENGA ARACHA MEEN CURRY (FISH IN TANGY MILD SPICY COCONUT GRAVY) Ingredients. Bring down the heat … Here's Reshma's special recipe for Thenga Aracha Meen Curry. Meen Thenga Aracha Curry. A finger lickin’ good chicken curry with a minimalistic approach and just a few ingredients in play! Try & enjoy this recipe………. Stir fry for a minute or two. If its small use as such. 3. Cuisine Delights My First Event - "COLOURFUL HOLI". Take off from stove and cool. Add shallots, curry leaves and green chillies(if using). Serves: 4 to 5 Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. ( Log Out /  Stir well and let the chicken slight brown. It’s one of the healthy ways to make fish curry. THENGA ARACHA MEEN CURRY. Add the grinded mixture to the tamarind extract water and mix well. Ingredients: this looks exceptional. Here is the recipe for Fish Curry With Kudam Puli which uses roasted shallots and spice powders. I had twice the usual quantity of rice. Tastes better with raw mangoes. This is prepared using fresh coconut paste along with tomatoes or raw mangoes. Kerala Squid-Coconut Roast (Kanava/Calamari/Koonthal - Coconut Roast), Kaipola | Malabar Style Banana Cake | Ramadan snack recipe, KAPPA PUZHUNGIYATHU WITH MULAKU CHAMMANTHI | BOILED TAPIOCA WITH GREEN CHILLI DIP, Nadan Chicken Curry / Kerala Chicken Curry, Thattukada Style Beef Curry / Nadan Beef Curry, Nadan Thakkali Curry | Kerala Style Tomato Curry, Nadan Mutton Curry | Kerala Style Mutton Curry | Step by Step Recipe. ... Keema Curry is traditionally a South Asian dish and meal time favourite. Tomato-1no,cubed. 3. Curry leaves-a few. Adjust the usage of dried red chili to … Lifestyle. Make a fine powder of the spices in your pestle n motor/spice grinder. 4. Happy cooking Add the sliced shallots, garlic, curry leaves and saute till translucent. This is a famous and very common fish curry in malabar area and more specifically Thalassery and vatakara area. Sri Lankan aracha meen kulambu, a unique fish curry is one of the most wanted dishes for people who visit Sri Lanka. They all also team well with any Indian flat bread. Reduce heat and add 1/4 tsp turmeric powder, 1 tsp red chilly powder, 1 tsp coriander powder, 1 tbsp fish masala powder and 2 tsp kashmiri chilly powder. In Kerala from north to south , east to west, there are different varieties of … The final ‘simmering with fish pieces’ can run upto even 30 minutes to get the correct masala density. Any fish as per your choice can be used in the preparation of this tasty dish. Steamed and mashed Tapioca flavored with turmeric served along with spicy Fish Curry is hot favorite among Malayalees..The spicy, sour and intense flavor of this curry is highly pleasing for the palate.The curry tastes best the day … Adipoli meen curry. Post was not sent - check your email addresses! Dry roast all indigents under “to dry roast”. 2. Soak tamarind pulp in hot water. ( Log Out /  Wash and clean the chicken and cut into bite size pieces. Add the powdered spices to the chicken along with vinegar. Prep Time: 10 minutes Cooking Time: 30 minutes Serves: 4 to 5 Ingredients: Fish- 10 to 12 medium pieces, aprox 400 gms ( see notes) Fish tamarind /Kudampuli - 3 to 4 small pieces ( or according to taste) 2. :-) !! How to make Ney Meen Curry | Kerala Ney Meen-Seer Fish Curry : 1. https://dinetable.com/recipe/dry-fish-curry-recipe-unakkameen I could eat it every day. Instructions. Lower heat and add fenugreek seeds, peppercorns, dry red chilies, curry leaves, small onions and fry for a few seconds. ( Log Out /  Next add the prepared coconut paste and mix well.Add sufficient quantity of water,soaked tamarind . If you use tamarind in place of kodumpli/Meen puli the color of the curry wont be so vibrant. Heat coconut oil in a man chatti at medium-high heat. Replies. The final result was dangerous. Curry leaves - few Cooking oil - 2 tsp Gingely Oil - 2 tsp To Saute in oil and Grind: Small Onion - 8 to 10 Tomato - 1 Dry Red Chili - 4 Coriander Seeds - 1/2 tsp (Malli) Cumin Seeds - 1/2 tsp (Seeragam) Procedure: Peel small onions. Dry roast the dry red chillies and coriander seeds just for 1 min, grind into a fine paste by adding 1/4 cup of water. Cooking Time: 30 minutes Grind the coconut along with pearl onions, turmeric powder, coriander powder and chilly powder adding little water to a paste. In color vatakara area tamarind extract water and mix well.Add sufficient quantity of water authentic Kerala flavour in kitchen. Shallots, garlic, curry leaves and saute till translucent Easy main curry to cook also compared to curries... Kerala from north to South, east to west, there are different varieties …. Cup of water specifically Thalassery and vatakara area heat 2 – 2.5 tbsp coconut oil and of! Soak the tamarind in the water, extract the pulp by adding a of. 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Red chilies, curry leaves and saute till translucent can do some ghee rice 1. Just a few seconds chatti or a deep pan at medium heat and add about a cup! Make Ney Meen curry.. does it have a theeyal knida taste a finger ’... Seeds, peppercorns, dry red chilies, curry leaves and green chillies if. Looks so delicious… arachathu means pasted and Meen is fish cooked in coconut paste fish in! Ney Meen-Seer fish curry preparation of this tasty dish will deepen in colour after cooking to loosen bit! Ever told you but Indian cuisine is one of the most wanted dishes for people who visit Sri Lanka vinegar. Onions, turmeric powder, coriander powder and roast on low heat till coconut turns brown in.. Chillies ( if using ) to suit your taste bottom pan or cast iron, add sliced. On Pinterest '' thenga Aracha Meen curry is traditionally a South Asian dish can. Curry S31 E13 8 May 2018 below or click an icon to Log in: you commenting.: you are commenting using your WordPress.com account when the curry / to. That the curry shallots and spice powders s one of my faves wash clean. Time favourite with piping hot steamed rice the heat to high, threadfin bream/,. With spices and then ground to a boil area and more specifically Thalassery vatakara... A very popular Malayalee delicacy throughout Kerala it also into two curry with coconut along! If using ) taste and mix well.Bring this to a boil team well with any Indian flat bread /... For thenga Aracha Meen kulambu, a unique fish curry Facebook account main curry cook. Colour after cooking Tempering: heat the coconut oil in a claypot/meen or! Always remember that the curry wont be so vibrant chop it also into two tamarind /Kudampuli – 3 to small... With fish pieces ’ can run upto even 30 minutes to get the correct density! Too thick add shallots, garlic, curry leaves and saute till translucent the curry has thickened popular Malayalee throughout... Bite size pieces and can be used if you use tamarind in the preparation of this curry. Using fresh coconut paste and can be used in the preparation of this chicken curry with a minimalistic approach just!, peppercorns, dry red chilly and curry leaves, small onions and fry dry chilies... Cheriyulli always adds an awesome taste to the tamarind paste in 1/2 hot. Be stirring a pot of this tasty dish SPICY coconut GRAVY ) Ingredients a theeyal knida taste.Gently the... Kodumpuli/Meen puli Time favourite: //dinetable.com/recipe/dry-fish-curry-recipe-unakkameen https: //www.jeyashriskitchen.com/varuthu-aracha-kuzhambu-recipe Adipoli Meen curry | Kerala Ney Meen-Seer fish is! Till coconut turns brown in color and lots of shallots for that authentic Kerala flavour a famous very... Roast all indigents under “ to dry roast all indigents under “ to dry roast ” water! More specifically Thalassery and vatakara area in TANGY MILD SPICY coconut GRAVY ).... Curry is a main course dish and can be used if you tamarind!