Tuesday, May 7, 2013

Thenga aracha meen-manga curry/Fish in Cocout gravy with raw manga

By on 1:42 PM

This is a famous prep in Kottayam-Alappuzha - Cherthala area. The curry itself is rich with coconut paste, I love this so much , and do not necessarily need anything else with rice.Fish cooked in a ground coconut spice paste and flavored with Kudampuli or gamboge , popularly known as Fish tamarind,which z our Kottayam Special Curry ;) .."ll post dat recpe soon !

Fish - 500gms ( I used sheeri )
Grated coconut - 1 cup
Red chili powder -  2 tea spoon(Kashmiri)
Turmeric powder - 1/4 tea spoon
Raw mango - 1 medium mango(u can use kudampuli /Gamboge)
Shallots - 8-9 nos chopped
Garlic sliced - 6 cloves
Ginger sliced - a small piece
Green chili sliced - 2no
Curry leaves - a handful
Fenugreek seeds- 1/4 tea spoon
Salt to taste
Oil - 2-3 table spoon
1 Clean and cut fish fillets to 2-3 pieces
2 Grind Grated coconut , red chili powder, turmeric powder and salt to taste to a very fine paste by
   adding a little water. keep it aside
3 Heat oil in a Pan - preferably a clay pot ( Manchatti) , or an ordinary cooking pan .
  When the oil is hot  add fenugreek seeds and fry for 30 seconds.
4 Add sliced shallots, ginger, garlic, green chiles and curry leaves. saute well for 3-4 minutes
5 Add the ground coconut paste and fry for a minute or two.
6 Add raw mango pieces, salt to taste( if needed) and combine well.
7 Add 1/2 -3/4 cup water more only if you need more gravy.
8 Add fish pieces and cook covered for 15-20 minutes or till its cooked.
9 Uncover it, drizzle a little oil and a few more curry leaves over it and simmer for 5-8 minutes .
Serve warm with Rice

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