Pacha Theenga Aracha Meen Curry (Fish in ground Coconut Sauce)

Recipe No: 239

Ingredients                                        Serves 4

• Fish……………………………..1/2 Kg (Cleaned and cut into pieces)
• Coconut Oil………………....2 Tablespoons
• Onion sliced thin…………..1 Cup
• Ginger sliced thin…………2 Tablespoons
• Indian Green Chilly……..4; slit into two
• Curry Leaves……………….2 Sprigs
• Turmeric Powder…………1/4 Teaspoon
• Red Chilly Powder……….2 Teaspoons
• Coriander Powder……….2 ½ Teaspoons
• Tomato……………………….1 small sliced
• Tamarind…………………...1 small piece
• Salt as needed
• 1 teaspoon of Coconut Oil and a sprig of Curry Leaves to sprinkle on top

To grind into a paste

• Grated Coconut…………….3/4 Cup (unsweetened)
• Garlic………………………….2 Big pieces
• Ginger…………………………1 small piece
• Shallots…………………….…2 big ones
• Cumin Powder………….… 1/3 Teaspoon
• Turmeric Powder…….…..1/2 Teaspoon

Method of Preparation

1. Grind all the ingredients mentioned in the ‘to grind’ section into a smooth consistency using minimum Water (up to 1 cup is fine in a blender) and keep aside till ready to be used.
2. Heat Coconut Oil in a Chatti (an earthen cooking vessel)/ pan on medium heat and saute Onion, Ginger, Green Chilly and Curry Leaves till translucent.
3. Add Turmeric Powder, Red Chilly Powder and Coriander Powder and saute till the raw smell is gone for about 1 minute, stirring constantly.
4. Add Tomato followed by Salt and 1 ½ cups Water; close the pan and let it Boil on high heat.
5. Once boiled, add the Fish and let it cook on medium heat till half done.
6. Add the ground Coconut paste and let it finish cooking and the gravy becomes thick and reduced to a desired consistency. (Oil will start to float on top at this stage.)
7. Squeeze Tamarind in ¼ cup Water and add its juice into the cooked fish. (Discard the undissolved portions of the Tamarind.)
8. Swirl the pan to mix and do a taste test. Add more Salt if needed.
9. Switch off the heat; pour some Coconut Oil on top followed by some torn Curry Leaves; close the pan and let it sit for 20 minutes before serving.

Notes:

• Instead of using Tamarind you can use Kokum/ Kudampuli too. It gives a very unique flavor to the curry. (I tasted it from a friend of mine and it tasted awesome. Now at times I make this curry with Kokum too.)  I should say this same Curry made with Tamarind and Kokum tastes different. Kokum is available in most of the Indian stores.
• If you are using Kokum instead of Tamarind, add 2-3 pieces of Kokum into the Curry before adding the Fish.
• Don’t add  the Tamarind Juice all at once. Do add bit by bit and adjust the sourness according to your taste.
• Don’t stir the Curry after adding the Fish; but swirl the pan at times to avoid the Fish from sticking to the bottom.
• This curry tends to become thick as it sits; keep this in mind when you adjust the level of gravy.
• The resting period at the end is important as the elders call it 'Pathrapakam' meaning the time the dish should sit in its cooking vessel for maximum taste.
• This Curry tastes the best if you use grated Coconut from a fresh Coconut.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…