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Monday, January 2, 2012

Thenga varutharacha Meen Curry / Fish Curry in fried Coconut paste

Roasted Coconut paste will give a distinct taste to Fish curry. We have used Pomfret (Aavoli) to prepare this fish curry.


  • Fish - Pomfret (Aavoli) – 500gm or 1 lb
  • Sliced Shallots – 6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(Fish Tamarind)- 4nos
  • Grated Coconut- ½ cup
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves


  • Heat 1 tsp of oil in a pan, add grated coconut and saute till golden brown.
  • Add chilly powder and corriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Heat 1 tsp oil in a pan.
  • Add shallots/ onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add coconut paste, water, salt, kudam puli and turmeric powder and allow to boil.
  • When the gravy gets thick, add the fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder , curry leaves and remaining Coconut Oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread


  1. Sounds absolutely delicious. Always looking for new warming recipes this time of the year and South Indian flavours are always a favourite in my family!

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