Coconut fish curry (arachu vecha)
Coconut fish curry (arachu vecha)

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, coconut fish curry (arachu vecha). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Kerala Fish Curry with Coconut Ground Paste and Malabar Tamarind/ Fish Coconut Curry Kerala Style (Fish in coconut Gravy)/ Meen Thenga Arachu Kudampuli Ettu Vechathu. Just back from my hometown Kerala, after a short vacation. The trip was very short but I did so many things from my wish list 🙂 Yeah!

Coconut fish curry (arachu vecha) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Coconut fish curry (arachu vecha) is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook coconut fish curry (arachu vecha) using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Coconut fish curry (arachu vecha):
  1. Prepare Flesh of half a fresh coconut
  2. Get 4 shallots
  3. Take Turmeric
  4. Get Chilli powder
  5. Make ready 300 g firm white fish (we used haddock)
  6. Make ready 10 curry leaves
  7. Get Cherry tomatoes
  8. Get 1 green chilli
  9. Make ready 2 dried kudampuli
  10. Prepare Tarka topping
  11. Make ready 3 shallots
  12. Prepare Sunflower oil
  13. Make ready Chilli powder and salt

Now add the coconut cream and swirl the pot to incorporate. (Do not stir with ladle or you risk breaking your fish pieces). Toss in the fish pieces and curry leaves. Now Thenga Varuthu Arachu Vecha Chemmeen Curry / Coconut Prawn Curry Kerala Style is ready. 'Thenga Aracha Meen Curry', translates to Ground Coconut Fish Curry'. Thenga (Coconut) is ground to a smooth paste along with shallots, green chillies and spices.

Instructions to make Coconut fish curry (arachu vecha):
  1. Remove coconut flesh and blitz with shallots, turmeric and chilli. This may take some time and you want a smooth paste with no bits left! Add dribble of water if needed to help blending. Then add salt to taste.
  2. Prepare other ingredients and cut fish into matchbox sized pieces.
  3. Hear saucepan and when hot add paste and cook for few minutes then add about 300 mls of water, whole green chilli, about 8 cherry tomatoes halved and kudampuli. Simmer for 5 minutes then add fish and simmer for 6 minutes more.
  4. Meanwhile make tarka topping by heating small frying pan, add slosh of sunflower or veg oil and add chopped shallot. Then fry until a rich deep brown (not burnt but still dark). Add sprinkle of chilli powder and salt to flavour then tip onto curry just before serving.

This paste is then diluted with water to make the curry base. The fish is simmered in this mixture till thickened. A little bit of fresh coconut milk can also be added. Meanwhile, grind the coconut with little water to make a smooth paste. Reduce heat and add the coconut paste to the pan along with salt to taste.

So that is going to wrap it up with this special food coconut fish curry (arachu vecha) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!