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5 from 1 vote

Pachathenga Aracha Meen Curry ~ Malabar Fish Gravy with Fresh Coconut Paste

Course Mains
Cuisine Malabar
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 3
Author Rafeeda

Ingredients

  • 250 gm fish I used mackarel
  • 1 tbsp coconut oil
  • 3/4 tsp fenugreek seeds
  • 6 pearl onions sliced
  • 3 green chillies chopped
  • 2 to matoes chopped
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • Curry leaves for garnish
  • FOR GRINDING:
  • 1/4 cup grated coconut
  • 1/2 tsp fennel powder

Instructions

  • Grind the ingredients under "for grinding" with very little water till smooth. It is important to grind it till there are no bites and it looks like a smooth sauce.
  • Heat oil in a chatti. Fry the fenugreek seeds briefly.
  • Add the pearl onions and saute till wilted.
  • Add in the green chillies and tomatoes along with some salt and cook, stirring occasssionally, till the tomatoes ooze out water and is totally wilted.
  • Add the powders and saute till a cooked aroma comes.
  • Add enough water to cook the the fish and bring it to boil.
  • Add the fish and cook till done.
  • Finally add the ground paste and give a good mix. Switch off - do not boil after adding the paste.
  • Sprinkle with curry leaves and leave to rest for 15 minutes before serving with rice and sides.