Meen thengayarachu vattichathu ~ Fish in thick coconut base !

This particular version of fish curry is best suitable while preparing big fishes like shark.The coconut base is somewhat unique here with the exclusion of chilly powder and addition of fennel seeds.The strong flavored fennel balances the sharp marine taste and smell of fish.Check it out for a varied taste !

Ingredients

To cook the fish

1/2 kg fish,cut into medium pieces
2 medium sized tomatoes,chopped
1 mango sliced (you may use cocum instead)
1/4 tsp turmeric powder
salt
3/4 cup water

To grind

1 heaped cup of grated coconut
2 tbsp coriander powder
1/4 tsp turmeric powder
3 green chillies (depends on your tolerence level)
1/4 tsp fennel seeds
4 garlic cloves
1 small piece of ginger

To temper

5-6 shallots,sliced finely
2 sprig curry leaves
1/2 tsp chilly powder (optional.This is to just add a color)
oil,as required

Method

In an earthern pot or curry pot,bring together fish,tomato,mango,turmeric powder and salt.Add water and cook till soft.Meanwhile grind the ingredients in particular section adding little water to a smooth paste.Once the fish and mango pieces are well cooked,add the coconut mixture along with some water.Check salt and add more if needed.Cook in low flame with lids half open till oil clears on top.By this time the curry will be thick and creamy.Switch off.Heat oil in a small pan and roast the shallots and curry leaves till brown.As a final stage,roast the chilly powder and add this to curry.Let it rest for some time.Serve with rice or chapathi.