Fish Mango Curry

Fish Mango Curry is a dish prepared with fish and raw mangoes simmered in coconut milk gravy. Here the souring agent used is the raw mangoes instead of the kudampuli (Malabar Tamarind ) used in the Kottayam fish curry (recipe is on blog)

RECIPE

Ingredients

Fish – cut into square pieces preferably ( Kingfish, Salmon or any other firm white fish) – 1/2 kg ( 10 to 12 pieces )

Raw Mango – 1 cut into small cubes (8-10 cubes)

Shallots – 6 to 8 crushed

Green chillies – 3 slit longitudinally

Coconut milk (thin) – 1 cup (if using coconut powder mix 1 tbsp in 1 cup hot water)

Coconut milk (thick) – 1/2 cup (if using coconut powder mix 11/2tbsp powder in 1/2 cup hot water)

Kashmiri red chilli powder – 2 tbsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 2 tbsp

Curry leaves – 6 to 8 in number

Mustard seeds – one pinch

Fenugreek seeds – one pinch

Salt – to taste

Coconut oil – 2 tbsp

Steps

1 . Clean and rub the fish with lime juice and salt. Wash it and keep aside.

2. Heat a wide based pan or preferably an earthern pot ( the taste actually is better in

this) and add 2 tbsp of coconut oil . Splutter the mustard seeds when oil is hot enough

3 Put the fenugreek seeds and the curry leaves and saute for a few seconds.

4 Now add the crushed shallots to the pan and saute for 2 minutes on medium flame. Then add in the green chillies and saute well for a minute.

5 Now make a paste of kashmiri red chilli powder, turmeric powder and salt with some water and add this paste to the pan. Saute this on low flame for 3 to 4 minutes.

6 Add the thin coconut milk to the contents and mix well till all clumps are removed. Bring to boil on a medium flame.

7 Now add the raw mango pieces to this.

8.Add the fish pieces to the pan and the thick coconut milk and cook for 5-8 mins .Once the gravy thickens , you can take the pan off the flame.

It is important not to mix the fish with a spoon ( as it may break the fish pieces) instead mix the contents by a slow rotation of the entire pan holding both handles.

Serve hot with rice or kappa 🙂