- Fish : 1/2 kg
- Chilii powder : 2 tb sp
- Turmeric powder : 1/4 tsp
- Salt to taste
- Raw mango : 1
- Curry leaves
- Oil : 2 tb sp
- Fenugreek : 1/4 tsp
- Garlic : 2 nos
- Ginger : 1 small piece
- Green chillies : 2 nos
- Shallots : 1 cup
- Coconut milk : 3 cups
Method
Clean and wash fish.Cut into medium pieces.
Grind chilli powder,turmeric powder,fenugreek, to a very fine paste. Crush onions,green chillies, ginger and garlic. Cut a medium sized raw mango in to small pieces.
Grate half a cocnut and take first milk from it. Put the grated coconut with 1 cup water in to a blender and blend for 1 minute and squeeze out second milk and using another cup of water take out the third milk.
Keep a pan ( man chatty-clay pot-is best for making fish curry ) on stove and put oil. Add crushed ingredients and half of the curry leaves and saute for 2 minutes. Add ground masala and saute for 3 minutes. Add mango pieces,salt and third coconut milk.Boil for 2 minutes,add the second milk and when it starts boiling add salt and then the fish.Cook for 2 minutes. Shake the pan to prevent the fish sticking to the bottom of the pan. Add the first milk along with some curry leaves. Do not let the curry boil after adding the first milk . Remove from stove and keep the lid half open for some time.
Serve with plain rice/ chappaties
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