How to prepare Thenga Aracha Meen Curry
Salmon or any other Fish Fillets – 1 lb (1/2 kg approx)
Sliced Shallots (Kunjulli) – 1/4 cup
Minced Ginger – 1.5 tbsp
Minced Garlic – 1.5 tbsp
Curry Leaves – 2 sprigs
Fish Tamarind (Kudampulli) – 3 medium pieces
Turmeric Powder – 1/4 tbsp
Fish Masala Powder – 1 tbsp
Red Chilly Powder – 1 tbsp
Coriander Powder -1 tbsp
Fenugreek (Uluva) Powder – a pinch
Kashmiri Chilly Powder (Piriyan Mulaku Podi) – 2 tbsp (Alternatively, use Paprika Powder for Color)
Grated Coconut – 3/4 cup
Coconut Oil – 2 tbsp
Water – as needed
Salt – to taste
Wash and clean salmon pieces well and cut it into curry sized pieces.
Soak the fish tamarind in hot water for ten minutes so that it soften. You can either microwave fish tamarind in a bowl with little water for a minute so that it softens. Wash the tamarind pieces and keep it separate.
Heat 2 tbsp coconut oil into a Manchatti (Earthern Pot) or any other pan. Splutter up some mustard seeds.
Now saute some shallots and a sprig of curry leaves until the shallots are translucent.
Add the minced ginger and garlic. Stir fry for a one or two minutes.
Reduce heat and add 1/4 tbsp turmeric powder, 1 tbsp red chilly powder, 1 tbsp coriander powder, 1 tbsp fish masala powder and 2 tsp kashmiri chilly powder. Stir fry continuously for half a min.
Pour half cup water to pan and continue sauting the spice paste for two minutes. Add a pinch of fenugreek powder.
Pour 2 cups of water along with soaked fish tamarind. Bring all to boil well.
Grind the coconut with little water to prepare a smooth paste.
Reduce heat and add coconut paste into the pan with salt to taste.
Now add fish to the gravy. Cover and cook it on medium heat for about 10 mins.
Open up the pan and throw it on sprig curry leaves. Simmer curry for 5 mins.
Remove from heat and cook it covered for 3-4 hours so that the fish absorbs all the flavors.