Fish and Mango Curry

Fish and Mango Curry
Fish and Mango Curry
  • PREP TIME 15 MINS
  • COOKING TIME 30 MINS
  • SERVES 3-4
  • 2 tablespoon oil
  • ½ cup sliced shallots
  • ½ teaspoon methi seeds
  • 8 curry leaves
  • 4 cups water
  • 500 gm Fish Fillets
  • 1 cup sliced sour green mango
  • 1 teaspoon salt
  • Coconut paste
  • 1 cup fresh grated coconut
  • 1 teaspoon fresh ginger
  • 2 green chilies
  • 8 cloves garlic
  • ½ cup water

Marinate the fish in turmeric, salt and little bit of tamarind pulp and keep it for 5 to 10 minutes."

For the Coconut Paste: In a blender add 1 cup of grated coconut, ¼ teaspoon of turmeric, ½ teaspoon of chilli powder, 2 green chilies, 1 teaspoon of ginger, 8 cloves of garlic and ½ a cup of shallots. Grind it well with some water to make a smooth paste."

In a pan add a tablespoon of coconut oil, in that add some Methi seeds and Jeera let it crackle add the coconut gravy which we made before and toast it well for some time, then add some water stir it nicely to make a gravy, you can add more water in to it if required. Now it’s time to put the marinated fish and a cup of sliced sour Mangoes. Close the pan with a lid and allow cooking for 5 to 10minutes. Finally put some curry leaves on top of it. The mouth watering Fish and mango curry is ready to eat."

  • Don’t overcook fish ever as it’s very soft and bound to break if you overcook.
  • The taste of any fish curries depend on the masala / tamarind you use. You could use any tamarind or kokum locally available near you.
  • Kerala has a typical tamarind which they use of only fish curries.
 

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