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Thengapaal Meen Curry | Malabar Fish Curry with Coconut Milk

Course Fish
Cuisine Malabar
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 -4
Author Rafeeda

Ingredients

  • 1 cup grated coconut
  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 5-6 shallots or 1 small onion minced
  • 3 green chillies slit
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 to matoes chopped
  • 300 gm thick fish I have used salmon
  • Salt to taste.
  • Curry leaves for garnish

Instructions

  • To prepare the coconut milk, add 1/2 cup water to the coconut and grind. Sieve and keep aside the thick coconut milk.
  • Add one more glass of water to the coconut residue and blend again. Sieve and keep aside the thin coconut milk.
  • Heat oil in a chatti (earthen pot). Splutter the mustard and fenugreek seeds.
  • Add the onions and chillies and saute till wilted.
  • Add the turmeric and red chilli powders and cook till raw smell is gone.
  • Add the tomatoes and cook till oil oozes out and the tomatoes are all mashed up.
  • Add the thin coconut milk plus more water if needed along with salt and bring to boil.
  • Add in the fish and cook till the fish is done.
  • Add the thick coconut milk, give a mix and switch off the flame. Do not boil, or else the milk will split.
  • Add curry leaves and keep closed till the time of serving. The more it sits, the more the flavors mingle.
  • Serve warm with rice or pathiris.