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
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
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.
Do not stir the fish vigourously , as it may break.
Add hot water ,if required to adjust consistency
Serve piping hot with steamed rice.