This is one of our traditional way of cooking fish with grinded raw coconut and it’s often called “Pachai Thengai Curry”. Since Kaniyakumari district is located in the border of kerala (South India), you will find that most of their cooking style is similar to kerala cuisine….
Coconut and Kerala goes hand in hand and Coconuts are used extensively in the delicious cuisine of this state. Mallus eat a lot of fish and so are the kaniyakumari dist people… this is one of our fish preparation where the spices are grounded with fresh coconut & cooked with fish and seasoned with curry leaves. If prepared in coconut oil, it gives a nice flavor and aroma..
- Raw mango – 1 (large sized, sliced into pieces)
- Green chillies – 4, medium sized, slit
- Salt as per taste
- Fish – 500 gms, cut into big pieces
Grind into a smooth paste:
- Tamarind – 1 (marble sized)
- Onion- 1 , chopped
- Chilli powder – 1-2 tsp
- Coconut – 1 cupTurmeric powder – ½ tsp
- Aniseeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Mustard seeds
- Curry leaves
- Oil – 1 tbsp
Grind the ingredients mentioned under grinding into a smooth paste. Add the slit green chilies to it. In a pan, season oil with the seeds. Put in the cleaned curry leaves. Add the grounded mixture and allow it to boil for sometime. Add the fish pieces, salt and cook till it’s done….In 10 mts flat, this simple fish curry will be ready and you can serve it hot with rice. Raw mango/drumsticks can be added to this curry according to one’s preference..