Fish curry can never disappoint non-vegetarian lovers, be it spicy or tangy. A fish mango curry can be served with roti, appam or rice and it can be a comforting Christmas meal for people of all ages. It has an aromatic gravy as well, which will surely make you say 'finger lickin' good,' like after a restaurant meal. Here's the recipe:
Ingredients
1 kilo fish
2 tablespoons coconut oil
¼ teaspoon fenugreek seeds
2 tablespoons thinly sliced garlic
2 tablespoons thinly sliced ginger
2 sprigs of curry leaves
3 green chilli (chopped into small pieces)
1 tomato (cut into small pieces)
2 tablespoons chilli powder
1 ½ teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon salt
2 cups of hot water
2 raw mangoes
1 ½ cups of thick coconut milk
Preparation
Clean the fish and cut it into several small pieces
Put a pan on the stove and pour in 2 teaspoons of coconut oil
Add ¼ teaspoon fenugreek seeds, sliced ginger, garlic, and green chillies along with chopped shallots and curry leaves
Saute till the fresh smell goes away, add in the spice powders, and continue to saute for some more time
As the mix turns aromatic, put the chopped tomato and raw mango and saute till the tomato slices turn mushy
Once the mix gets cooked, pour in the hot water and put the fish into the mix
Rotate the pan to make sure the fish pieces are covered in the gravy and let it cook for sometime
Add in the coconut milk and switch off the flame once it boils and the gravy gets thick
Put in a few more curry leaves and keep the pan covered with a lid for a while so that the fish absorbs the wonderful flavours
The delightful fish mango curry is ready to serve
