Manga Meen Curry | Fish Curry with Mango

Ingredientsfor 10 servings

• 3 nos Raw mango peeled & — cut into big pieces, less sour
• ½ kg King Fish small sized, or similiar fish
• 4 nos Onion chopped lenghtwise
• 1 large Ginger — chopped
• 5 To Green chillies — slit
• 2 Stems Curry leaves
• 1½ tbsp Vinegar
• Salt, to taste
• 2 tbsp Coconut oil
• 3 tbsp Coriander powder — grind into fine thick paste
• 2 tsp Red chilly powder
• 1 tsp Turmeric powder
• 2 cup Thick coconut milk
• 4 cup Thin coconut milk
• 5 nos Small onions — finely chopped (Kunjulli)
• 2 To Dry red chillies (Kollamulaku)
• 1 tbsp Oil

Preparation

1. Step 1

   In a big tawa, put chopped onion, ginger, chilly and curry leaves.

2. Step 2

   Add salt, coconut oil and vinegar.

3. Step 3

   Crush all these ingredients with your hands until the juice from onion comes out.

4. Step 4

   Add coriander paste, chilly powder, turmeric powder and finally the mango pieces.

5. Step 5

   Stir everything together thoroughly.

6. Step 6

   Add thin coconut milk & adjust salt.

7. Step 7

   A little high salt will be balanced later with mango.

8. Step 8

   Put the tawa on fire and cook until the mango is half done.

9. Step 9

   Stir at regular intervals to keep the coconut milk from separating.

10. Step 10

    Add fish pieces and cook for another 5 minutes.

11. Step 11

    Add thick coconut milk and give it a good stir.

12. Step 12

    Do not allow to boil much.

13. Step 13

    Turn off the heat.

14. Step 14

    Heat the oil in a small tawa.

15. Step 15

    Add chopped small onions and broken red chillies.

16. Step 16

    Cook until the onion gets brown in color.

17. Step 17

    Pour it on the top of the curry.

18. Step 18

    Goes well with steamed rice.

19. Step 19

    Reduce the quantity of mango if it is too sour. :- This curry is normally stored in Clean dry mud-pots or ceramic containers (Bharani) and used next day. :- Use Kerala made coriander powder and coconut vinegar if possible.