Angamaly Style Fish Mango Curry

Ingredients (Serves 8)

1. Fish (I used kingfish / neymeen) – 350 – 400 gm, cut into medium pieces

2. Raw mango – 1 small, peeled and thickly sliced

Onion – 1/2 – 3/4 cup, sliced thinly

Shallots – 1/4 cup, sliced

Ginger – 1 – 1.5 tsp, thinly sliced

Green chilies – 4- 5, slit

Turmeric powder – 1/4 tsp

Chilly powder (kashmiri) – 1 – 2 tsp

Coriander powder – 3/4 tsp

Curry leaves – A few

Vinegar – 1 tsp (Optional, add only if the mango isn’t sour enough)

Coconut oil – 2 tsp

Salt – To taste

3. Thin coconut milk – 1 – 1.5 cup

4. Thick coconut milk – 1/3 cup

5. Salt – To taste

To season

6. Coconut oil – 1 tbsp

Shallots – 3 – 4, thinly sliced

Curry leaves –  A few

Method

1. Combine all the ingredients numbered 2 (except mangoes) in an earthen pot. Crush well using your fingers (njeruduka). Add mango pieces and mix well. Add thin coconut milk and fish pieces . Cook covered for about 15 minutes until the fish pieces are completely cooked through and gravy is medium thick.  Once done, add 1/3 cup thick coconut milk. Cook for a minute over low heat and switch off.

2. Heat 1 tbsp coconut oil in a small pan over medium-high heat. Fry sliced shallots until golden. Add curry leaves and fry for a few seconds. Pour this seasoning over the gravy. Serve after 1 – 2 hrs.