Fish and Mango Curry

 

 

Ingredients

1. Kari – 1/2 kg, cleaned and cut into medium pieces (You can use any fresh water fish like vaala, varal or even prawns for this recipe)
2. Grated coconut – 1 – 1.5 cup

3. Pearl onions – 3 – 4
   Chilly powder – 1.5 tsp
   Turmeric powder – 1/2 tsp
    Raw whole coriander seeds / malli – 1 tsp
    Fenugreek seeds – 1/4 tsp

4. Raw mango – 1 medium, sliced
   Green chilies – 4-5, slit
   Ginger – 1 “piece, thinly sliced
   Curry leaves – 2 sprigs
5. Coconut oil – 1 tbsp
6. Salt – to taste

Method

1. Grind the coconut with ingredients numbered 3 to a fine paste adding enough water.

2. Transfer the ground coconut mixture to a claypot / meen chatti and add the ingredients numbered 4, fish pieces, salt and enough water. Cook at medium-low flame until the fish pieces are done, about 25 minutes. Switch off and add coconut oil and a few curry leaves. Set aside for 15 minutes and serve with rice.