Alleppey Fish Curry ( Kerala Style) (Raw Mango Fish Curry)

Lip-smacking tangy Kerala Style fish curry is prepared with raw mango wedges and with the goodness of coconut milk , simmered and cooked in no time. Do Not FORGET to add the FISH 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 6

Ingredients and Quantity:

Fish, sliced, washed and pat dried-750 gm.

Coconut Oil -8 tbsp.

Fenugreek seeds-1/4th tsp (Optional)

Mustard Seeds-2 tsp.

Curry Leaves-2 sprigs

Green Chillies (Slit into half)-8

Onion , sliced thinly- 2 large

Ginger finely chopped /grated- 2 tsp.

Garlic finely chopped /grated- 2 tsp.

Tomato, finely chopped-4 large

Raw mango , cut into wedges- 1 large

Salt -to taste

Turmeric powder-1/2 tsp.

Kashmiri Red Chilli Powder- 4 tsp.

Coconut milk-500 ml.

Water- 1 1/2 cup 

Method:

Heat coconut oil in a clay pan / non-stick pan.

When the oil is hot, add mustard seeds, let them splutter / crackle

Add Curry leaves and green chillies.

Saute for few seconds.

Now add the sliced onion and cook till translucent.

Add ginger and garlic.

Cook till the raw aroma disappears.

Now add the tomatoes and cook for 2 minutes

Add raw mango wedges and 3/4th cup water.

Cover and cook for 5 minutes.

Add salt, turmeric powder and red chilli powder

Cook for a minute.

Add the sliced fish, the water and coconut milk in it, cook for 5 minutes. 

Mix lightly.

Do not stir the fish vigourously , as it may break.

Add hot water ,if required to adjust consistency

Serve piping hot with steamed rice.