Kerala Fish Curry with Coconut / Thenga Aracha Ayala curry


Mackerel / Ayala (4 big sized) – 750 gm
Shallots / Kunjulli, chopped- 2 tbsp
Ginger, chopped – 1 piece
Green chillies – 2 no
Curry leaves
Cambodge / Kudampuli – 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


Wash and soak kudampuli in ½ 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 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 minutes on low flame. Switch off the flame. Serve hot with rice.


20 thoughts on “Kerala Fish Curry with Coconut / Thenga Aracha Ayala curry”

  1. 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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