Ingredients (Serves 4)
1. Fish (kingfish, tilapia, trout, mahi mahi etc) – 1/2 kg, cut into medium pieces
Raw mango, sour – 1, cubed or sliced
2. Coconut oil – 1.5 tbsp
3. Mustard seeds – 3/4 tsp
4. Pearl onions- 12 – 15, thinly sliced
Ginger – 1 tbsp, thinly sliced
Green chilies – 2- 3, slit
Curry leaves – 1 sprig
5. Turmeric powder – 1/2 tsp
Kashmiri chilli powder – 2 tsp
6. Tomato – 1small, sliced
7. Salt – To taste
8. Coconut milk, thin – 1.5 cups
9. Thick coconut milk – 3 – 4 tbsp
Method
Heat coconut oil in a meen chatti / clay pot at medium-high heat. Splutter mustard seeds and add sliced onion, ginger, green chilies, curry leaves and a pinch of salt. Saute until lightly browned. Add turmeric powder and chilly powder. Mix well and saute until their raw smell leaves. Add sliced tomato and cook for a minute. Add thin coconut milk, enough salt and bring to a boil. Cook for a few minutes. Add the fish and mango pieces. Bring to a boil. Cook covered at medium-low heat for 8 – 10 minutes. Add thick coconut milk, a tsp of coconut oil and a few curry leaves. Switch off the flame. Keep covered for 10 mts. It tastes even better the next day. Serve with rice and other side-dishes.
For extra taste – Heat coconut oil in a small pan. Add 3 sliced shallots and fry till golden. Pour over the fish curry. Keep covered for 15 minutes and serve with rice.
Hey Maya,
Just happened to come across ur recipes in Vanitha. Congrats. U absolutely deserve to b up there with these awesome recipes.So happy for you!!!!
An ardent follower of ur recipes!!
Thanks a lot for your kind words Indie! 🙂