Kerala Fish curry in coconut gravy / Thenga Aracha Ayla curry / Mackerel in coconut gravy / South Indian lunch ideas.

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Try this simple yet delicious south Indian lunch ideas with fish curry, fish fry and beetroot poriyal. 


Ingredients


Mackerel / Ayla – 750 gms  / 4 big, cut and cleaned
Shallots/ Kunjulli,  chopped- 2 tbsp
Ginger, chopped – 1 piece
Green chillies – 2 nos
Curry leaves
Cambodge / Kudam puli – 4 pieces
Grated coconut- 1/2 cup
Coriander powder- 1 tbsp
Chilli powder – 1 tbsp kashmiri chilli + 1/2 tsp chilli powder
Turmeric powder- 1/2 tsp
Salt as needed
Coconut oil




















Method


Wash and soak kudampuli in 1/2 cup of water for 15 minutes.


Grind coconut, coriander powder, chilli powder and turmeric powder with small quantities of water to a fine paste. 




Heat oil in an earthen pot, saute shallots, ginger, green chillies and curry leaves. Saute well for 3-4 minutes. Add ground coconut paste and stir for 2 minutes. Add soaked Kudampuli along with water and salt to taste.  Mix well. Add water to your liking to reach a desired consistency. Add fish pieces and cook for 10 minutes on low flame or till cooked . Open the lid, add 1 tsp oil and curry leaves. Cook for 5 minute on low flame. Switch off the flame. serve hot with rice.
























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20 thoughts on “Kerala Fish curry in coconut gravy / Thenga Aracha Ayla curry / Mackerel in coconut gravy / South Indian lunch ideas.”

  6. My mom-in-law makes a different version of thenga aracha meen curry, we love it. :). I would love try this too. – Sreelatha

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