I'm a BIG fan of fish. I love anything with fish and fish curry is my all time favorite curry in the world and needless to say with added mango i'm in heaven. The sour mango add a nice tangy flavor to this delicious curry. Fish and mango goes well in this wonderful recepi, with the little tartness from the mango and the spices added compliments the curry well.
I'm the person who love heat in my curry thus, i'm being generous with chilly for a spicy fish gravy but you can always adjust the heat according to your taste. Fish curry taste good the next day when the spices blended well into the gravy for that extra kick. Serve with steamed white rice for that distinct flavor that will linger in your mouth.
Ingredients
7 pcs fish blocks,cleaned
1 mango, cut lengthwise
2 tomatoes,chopped
1 tbsp chilly powder
1/2 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp cumin powder
2 cups water
To Marinate
2 tbsp lime juice
1/2 tsp salt
To Grind
1/2 cumin seeds
1/2 cup shredded coconut
4 garlic,chopped
1/2 inch ginger,chopped
2 green chilly
4 sprig curry leaves
5 shallots,chopped
1 tbsp oil
To Temper
2 tbsp oil
1 dry red chilly
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
Methods
In a bowl, marinate the fish blocks with lime juice and salt. Rub well and set aside
Heat oil in a pan/pot over a medium flame and saute all the ingredients listed under "To Temper" for 1 minute. Add the grounded masala and saute for another 1 minute. Add the cumin powder,coriander powder,chilly powder,turmeric powder for and saute for 30 seconds. Add water and sliced mango. Stir well.
Simmer the gravy till slightly thickens. Season with salt. Add the fish pieces and cook for 5-7 minutes or till the fish done.
Remove from flame.
Serve hot with white rice
Notes
- Any variety of fish can be use for preparing this fish curry
- Adjust the heat according to your tolerance
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