Therachi/Thirandi/ Stingray fish my most favorite seafood. This is more similar to any other meat, the best thing about this fish is even its bone is edible. This fish is suitable for making Kartha curry or thoran. I like to eat it as Kartha curry.
Kartha Curry from the name itself easily can get a meaning " black curry". One of the best recipes from Nagercoil and Kerala. This curry has unique ingredients -omam (ajwain), suakku (dry ginger) and black peppercorns for easy digestion. You can have this spicy curry with hot steamed rice or boiled kappa/tapioca.
Therachi/Thirandi/ Stingray fish is easy to cut and clean, it's more similar to other meats. Thick and the texture of the fish is light hard. but when cooked the layers easily get separated. While cooking it needs to be cooked with proper care.
The skin need not be removed while cutting the fish be careful you don't make small pieces. Cut into medium sized cubes. When seeing the pieces its can see how tender the fish piece is and the midline is the bone ( which is also edible)
Ingredients :
- Therachi/Thirandi/ Stingray Fish - 250 grams
- Grated Coconut - 1 cup
- Shallots - 4 nos
- Garlic - 3 nos
- Mustard seeds - 1/4 tsp
- Ajwain / Omam - 1/4 tsp
- Dry Ginger / Sukku - 1/2 inch piece
- Black peppercorns - 1 tsp
- Chilli Powder - 2 tsp
- Coriander Powder - 1 tsp
- Salt for taste
- Tamairnd jucie - 1/2 cup
- Curry Leaves - 2 string
- Coconut oil - 1 tsp
Method :
In a pan, dry roast grated coconut, shallots and curry leaves (1 string)
Add black peppercorns to the coconut and roast until the coconut turns dark brown.
Roast them all over medium flame. Don't burn it. This takes almost 15-20 minutes
When the coconut gets dark brown, add chilli powder and lower the flame
Add coriander powder and roast well. Roast the coconut mixture for 5 more minutes in low flame
When all the raw smell disappears, remove from heat
The roasted coconut mixture is kept aside until cools down
Meanwhile, in the same pan, dry roast garlic, mustard seeds, dry ginger and ajwain for 4-5 minutes in low flame
In a mixer, add this dry roasted items and grounded into fine powder. Then add the coconut mixture and blend to fine paste
Add tamarind juice and salt to the mixture to blend into fine paste
Coconut paste for the curry is ready
In a thick bottomed vessel or manchatti, add the coconut paste and water required for the curry. (Don't add too much of water)
When the curry starts to boil, slowly add in the fish pieces. Check for salt
When the fish is cooked, the layer will be clearly visible. Add the remaining curry leaves and coconut oil
Switch off the heat. Serve the curry with hot steamed rice and papadam.
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