Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, coconut fish curry (arachu vecha). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Prepare other ingredients and cut fish into matchbox sized pieces. Thenga (Coconut) is ground to a smooth paste along with shallots, green chillies and spices. This paste is then diluted with water to make the curry base. Pavakka thenga arachu vecha curry is a tasty curry which is made with pavakka,raw mango and ground coconut tastes best with rice with a stir fried vegetable and fried fish on the side.
Coconut fish curry (arachu vecha) is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Coconut fish curry (arachu vecha) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have coconut fish curry (arachu vecha) using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Coconut fish curry (arachu vecha):
- Get Flesh of half a fresh coconut
- Get 4 shallots
- Get Turmeric
- Make ready Chilli powder
- Prepare 300 g firm white fish (we used haddock)
- Take 10 curry leaves
- Make ready Cherry tomatoes
- Get 1 green chilli
- Take 2 dried kudampuli
- Take Tarka topping
- Make ready 3 shallots
- Prepare Sunflower oil
- Prepare Chilli powder and salt
Kerala Thenga Aracha Meen Curry Classic and homely fish curry from Kerala, made using ground coconut paste, fish tamarind and spice. Grind it all together into smooth paste. Coconut fish curry (arachu vecha) Flesh of half a fresh coconut • shallots • Turmeric • Chilli powder • firm white fish (we used haddock) • curry leaves • Cherry tomatoes • green chilli Chicken curry, cooked in a masala of grated coconut; roasted with whole spices and aromatics. The curry has a complex flavour profile with sweetness from the coconut, heat from the spices and tang from the tamarind.
Steps to make Coconut fish curry (arachu vecha):
- 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.
- Prepare other ingredients and cut fish into matchbox sized pieces.
- 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.
- 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.
Coconut fish curry (arachu vecha) Flesh of half a fresh coconut • shallots • Turmeric • Chilli powder • firm white fish (we used haddock) • curry leaves • Cherry tomatoes • green chilli Chicken curry, cooked in a masala of grated coconut; roasted with whole spices and aromatics. The curry has a complex flavour profile with sweetness from the coconut, heat from the spices and tang from the tamarind. Varutha means fry, and arachu means grind, and both the processes are used in making the flavoursome masala paste. Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden. Add in the coconut and saute for a few seconds.
So that is going to wrap it up for this exceptional food coconut fish curry (arachu vecha) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
