Fish mango curry

This spicy fish curry goes well with boiled tapioca or plain rice and moru curry (butter milk curry). You can use mackerel, sardines, pomfret etc. for this preparation

Fish mango curry

Ingredients
•         Fish- 500gm
•         Mango -1 (small)
•         Chili powder¬- 2 ½ tsp. (heaped)
•         Coriander powder-1 1/2 tsp. (heaped)
•         Turmeric powder- ½ tsp.
•         Fenugreek powder-1/4 tsp.
•         Shallots-8
•         Ginger and garlic (chopped)-2tsp each
•         Coconut grated- ½ cup
•         Curry leaves-2sprigs
•         Coconut oil-2tbsp
•         Salt to taste

Method

•         Clean the fish and cut into medium size pieces.
•         Grind the coconut with 3 shallots into a fine paste
•         Heat coconut oil in a pan and add the chopped shallots, ginger and garlic.
•         When the smell of ginger and garlic comes (about 1 to 2 min) add the chili powder, coriander powder, and turmeric powder. (The flame should be very low)
•         When the raw smell of the masalas are gone (about 3min) add the coconut paste and stir for a min.
•         Now add 2 cups of Luke warm water and transfer this to a mannchatty (earthen pot)
•         Now add the fish pieces and the curry leaves close it with a lid (the fish pieces should just fully immersed in the gravy at this point)
•         When the curry boils open the lid and gently rotate the pot so that the curry flows over the fish pieces. (Continue this process for every 3 min or so).
.   Add the fenugreek powder.
•         Simmer it till the gravy thickens.