Department of Cultural Affairs, Government of Kerala

Kerala Culture

Meen Thenga Arachu Vachathu


Cleaned fish (any fish) – ½ Kg
Shallots – 5 nos
Ginger – 1 piece
Green chilly slits – 4 nos
Grated coconut – 1 ½ cup
Salt - as required
Chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Fenugreek powder – ¼ tsp
Tamarind – lemon sized
Sliced tomato – 2 nos
Curry leaves - as required
Coconut oil - as required
Drumstick slits (2-inch length) – ½ cup

Method of Preparation:

Grind coconut, chili powder, turmeric powder, coriander powder, shallots and ginger well. Place a clay pot on flame. Add the ground mixture along with salt, required amount of water, tamarind water, green chili and tomato. Close the lid and cook. Let the gravy boil. Now add the fish pieces, tomato, curry leaves and drumsticks. Close the lid and cook it. The gravy should be of medium consistency. Add fenugreek powder, coconut oil and remove from the flame.


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