Thenga aracha meen curry/ Fish curry in coconut gravy.

A very delicious fish curry which serves a fine combination with rice as a main curry.


Fish pieces        –  1 /2 kg

Coconut            –   1 /2 cup

Coriander powder – 2 tsp

Chilli powder         – 3 tsp

Turmeric powder   –  1 /2 tsp

Kudampuli/Gambooge -3-4 pieces

Shallots                   -5 nos

Green chillies         – 2 nos

Ginger                     –  1 small piece

Curry leaves


Salt  as required


Clean and soak kudampuli in 1 /2 cup of water for 10 minutes.

Grind coconut, red chilli powder, coriander powder and turmeric powder to a very fine paste adding little water and keep aside.

Heat oil in a clay pot.  Add shallots, green chilli, ginger, curry 

leaves. Saute well for 3-4 minutes. Add the ground coconut paste

and fry for 2 minutes.Add soaked kudampuli along with water

salt to taste and mix well (add water according to your desired

consistency) . Add fish pieces and cook for 10-15

minutes or till cooked. Open the lid, pour little oil and few curry leaves over it and simmer for 5 minutes. Check for the spice and tamarind requirements and add more to suit your taste .

Serve warm with rice. 



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