My mom’s fish curries is the best in our entire family, sharing one of her recipe here, I always used to drool over her fish recipe, even now I cannot forget the taste after all these years
Kerala is foodie’s paradise when it comes to non veg dishes and yes, we do use coconut in most ( not all) dishes as we believe Coconut adds and takes the flavor of dish to another level
There are multiple variations to this raw mango curry , you can prepare this with or without coconut. I have used grated coconut here, you can substitute it with 1 cup thick coconut milk too incase you do not like the heavy texture of the curry which comes with grated coconut
Its best to cook Kerala based curries/gravies in earthen vessel as they are porous in nature which allows both moisture and heat to circulate through the food, resulting in slow yet aromatic food
Preparation time: 15 mins Cooking time: 30 mins Total time: 45 mins
Servings: 4
Ingredients
- 500 gm sea fish pieces
- 1 raw Mango peeled, cored and sliced
- 2-3 tbsp Coconut oil
- 2 sprig Curry Leaves
- 1 inch Ginger chopped
- 1/4 tsp Mustard Seeds
- 1/2 cup grated Coconut
- 1/4 tsp Fenugreek Seeds (Methi seeds)
- 1-2 Green Chilies slit
- 1 small Tomato finely chopped
- 8-10 Shallots chopped
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tbsp red chili powder
- Salt to taste
- 1 teaspoon coconut oil
Steps to prepare
- Grind coconut with little water to form paste, keep it aside
- Heat oil in earthen vessel.
- Add mustard seeds and allow it to splutter
- Add fenugreek seeds, allow to change colour
- Add ginger, green chilies, curry leaves to the vesel
- Saute for few seconds
- Add shallots, in case you do not have it substitute with 1 small onion finely chopped. Shallots add taste to the curry
- Saute until shallots turn soft
- Add tomatoes to the vessel
- Mix all spice powders with 1/4 cup water
- Add spice powder water to vessel
- Saute until tomatoes are tender and mushy
- Add salt and mix well
- Add raw mangoes and mix well
- Add 1 cup water and mix well
- Bring the curry to boil
- Add ground coconut paste to curry
- Add 1/2 cup water and mix well
- Cook for 2 minutes
- Add fish and gently mix
Simmer and cook for 10-12 minutes. Drizzle 1 teaspoon oil on top. Switch off the heat
Cover and let it rest on the counter for 15-20 minutes before serving. This will allow the flavors to set. Serve warm with steamed rice
