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Main Course

Kerala Fish Curry With Green Mangoes

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

450 g Fresh king fish cleaned and — cut into medium pieces
1/2 piece Fresh coconut — grated
10-12 nos Shallots peeled and — sliced
1 tbsp Coriander seeds
10-12 piece Dried red chillies
11/2 tsp Turmeric powder
2 nos Green mango peeled and cut medium pieces, small size
3-4 sprig Curry leaves
2 nos Fresh chillies if you need a sharper taste — optional
Coconut oil — for cooking
Salt, to taste
1 tbsp Shallots — sliced
Curry leaves, a few
1 tsp Mustard seeds
Red chillies, a few

Preparation

Step 1
Blend together coconut, red chillies, coriander seeds, turmeric and shallots till smooth.
Step 2
Pour the blended mixture, curry leaves and fresh chillies into a chatti (vessel ) and bring to a boil on medium heat. :- There should be enough water in the mixture so that the fish is well immersed in it. If not pour some.
Step 3
Put in fish pieces carefully and Season with salt.
Step 4
Half way through cooking, slide in mango pieces into the chatti. :- occasionally, give the chatti a stir with your hand.
Step 5
The fish is cooked when the gravy is reduced, thick and the mangoes soft.
Step 6
Take it off the heat.
Step 7
Heat the oil in an another pan and add mustard seeds, shallots, red chillies and curry leaves for tempering.
Step 8
Pour it over the fish.
Step 9
Kerala Fish Curry is ready! :- Serve the Kerala Fish Curry hot with rice!

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Kerala Fish Curry With Green Mangoes

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

450 g Fresh king fish cleaned and — cut into medium pieces
1/2 piece Fresh coconut — grated
10-12 nos Shallots peeled and — sliced
1 tbsp Coriander seeds
10-12 piece Dried red chillies
11/2 tsp Turmeric powder
2 nos Green mango peeled and cut medium pieces, small size
3-4 sprig Curry leaves
2 nos Fresh chillies if you need a sharper taste — optional
Coconut oil — for cooking
Salt, to taste
1 tbsp Shallots — sliced
Curry leaves, a few
1 tsp Mustard seeds
Red chillies, a few

Preparation

Step 1
Blend together coconut, red chillies, coriander seeds, turmeric and shallots till smooth.
Step 2
Pour the blended mixture, curry leaves and fresh chillies into a chatti (vessel ) and bring to a boil on medium heat. :- There should be enough water in the mixture so that the fish is well immersed in it. If not pour some.
Step 3
Put in fish pieces carefully and Season with salt.
Step 4
Half way through cooking, slide in mango pieces into the chatti. :- occasionally, give the chatti a stir with your hand.
Step 5
The fish is cooked when the gravy is reduced, thick and the mangoes soft.
Step 6
Take it off the heat.
Step 7
Heat the oil in an another pan and add mustard seeds, shallots, red chillies and curry leaves for tempering.
Step 8
Pour it over the fish.
Step 9
Kerala Fish Curry is ready! :- Serve the Kerala Fish Curry hot with rice!

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.