Thenga Aracha Meen Curry / Fish Curry in Coconut Paste

Ingredients:

350 gm fish (I used pomfret)

3/4 cup grated coconut

4 shallots, thinly sliced

3/4 tsp ginger, sliced

2 green chillies, slit

2 1/2 -3 tsp kashmiri chilli powder

a pinch of fenugreek powder

1-2 gamboge / kudampuli, torn into pieces

2 sprig curry leaves

1/4-1/2 tsp pepper powder

salt to taste

1 tbsp coconut oil

Preparation:

1. Cut the fish into pieces, clean it and keep it aside.
2. Soak the gamboge / kudampuli in little water for 15 minutes.
3. Grind grated coconut adding 3-4 tbsp water to a very fine paste.
4. In a clay pot / pan , add sliced shallots, ginger, green chillies, few curry leaves, kashmiri chilli powder and fenugreek powder and combine well using your fingers. Add 2-3 tbsp water into this and mix well.
5. Then add ground coconut paste and enough water and mix well.
6. Add the kudampuli pieces and salt and bring it to a boil.
7. Add the fish pieces and bring to a boil. Add pepper powder, mix gently and
8. Cook covered at medium flame for 8-10 minutes till the fish pieces are completely cooked, swirl the clay pot carefully in between.
9. Switch off the flame and pour a tbsp of coconut oil over the curry and add few curry leaves.
10. Keep it covered for 10 minutes and then mix gently and serve with rice....

Recipe Source: Yummy o Yummy