Fish and Raw Mango Curry

This is a common curry in Northern Kerala and if you get the right kind of fish and the right type of mangoes it is a very good curry for rice. Fishes like prawns, mackeral, sardines and big fleshy fishes can also be used.
 

 

Ingredients:-

Fish cut into small pieces – Half kilo.

Coconut milk from half coconut.

Mangoes - 1 or 2 cut into small pieces (depending on the ripeness/sourness of the mangoes)

Small onions cut  - 4

Ginger   - 1 inch piece cut.

Green chillies   - 4 cut.

Kashmiri Chilly powder -2 tbs.

Coriander powder -1 tbs.

Method 1:-

Put oil in a pan or manchatti, add mustard seeds and then onions, green chillies and ginger and sauté. Then add chilly and coriander powder and sauté for some more time. Add mango pieces, the second and third extracts of coconut milk (the thinner extracts) and salt and heat. When the mango pieces are cooked, add the fish and cook in low fire till the gravy thickens to the desired consistency. Add the first coconut milk (thick milk) and allow to boil slightly and switch off the fire. Garnish with fresh curry leaves.  Serve with hot rice!

Method 2:-

If you are interested in low-oil cooking, this curry can be prepared in a different manner as given below:

Extract the coconut milk.  Grind the listed quanitities of ginger, garlic, small onions, chilly powder, coriander powder along with 1/4 cup of grated coconut.  Grind it to a smooth paste. (The ground coconut makes the curry more thick).

Add the second and third extracts of coconut milk (thin milk) in a pan, add coconut paste, stir uniformly, add mango pieces and green chillies and salt.  Boil the mixture until the mango pieces are cooked. Now add the fish pieces. When the fish is cooked, add the first coconut milk extract (thick milk) and allow to boil slightly on low fire. Switch off the fire and garnish with curry leaves.  You may also top it with a 'tadka' of mustard seeds, sliced small onions and curry leaves.