Fish in Coconut sauce (Thenga aracha meen curry)

 This one is a highly nostalgic dish which reminds me of my mom. She used to make this atleast once in a fortnight and the taste still tickles my tongue. Instead of kudampulli we can also use Raw mangoes or raw tomatoes.  For all those who are not used to this dish, please try it out. The taste is irresistible.

Ingredients

Fish - 500gms
Grated coconut - 1 cup
Red chili powder - 1.5 - 2 tea spoon
Turmeric powder - 1/4 tea spoon
Kudampuli - 2 medium pieces
Shallots - 4-5 nos chopped or half of a small onion
Garlic sliced - 6 cloves
Ginger sliced - a small piece
Green chili sliced - 3
Curry leaves - a handful
Mustard seeds - 1/2 tea spoon
Fenugreek seeds- 1/4 tea spoon
Salt to taste
Oil - 2-3 table spoon

Directions

Clean and cut fish
Clean and Soak Kudampuli in 1/2 cup warm water for 5-10 minutes.
Grind Grated coconut , red chilli powder, turmeric powder and salt to taste to a very fine paste by adding a little water. Set aside
Heat oil in a Pan - preferably a clay pot ( Manchatti) , or an ordinary cooking pan .
When the oil is hot add mustard seeds. When they pop add fenugreek seeds and fry for 30 seconds.
Add sliced shallots, ginger, garlic, green chiles and curry leaves. saute well for 3-4 minutes
Add the ground coconut paste and fry for a minute or two.
Add soaked kudampuli along with  water , salt to taste and combine well.
Add 1/4 -1/2 cup water more only if you need more gravy.
Add  fish pieces and cook covered for 15-20 minutes or till its cooked.
Uncover it, drizzle a little oil and a few more curry leaves over it and simmer for 5-8 minutes .