I shared my favorite Kottayam style fish curry few weeks back. Have you tried it? Now I am coming back with another fish curry, but this time the star of this fish curry is sour raw mangoes. It was during summer season when mangoes were in plenty, that my mother used to make this tasty fish curry with raw mango and coconut milk.
When we moved to USA, this fish curry was somehow forgotten for a long time. Once when I got some sour raw mangoes here, I made this fish curry that tickled my childhood memories. Now as frozen mangoes are available in all seasons, we don’t wait for summer to enjoy this yummy dish. Do you like mangoes? Then you must try it!!!
This is a very tasty fish curry that pairs well with hot rice. Do try this simple and yet delicious fish curry. Let me know how it turned out. I would love to hear your feedback. If you like this fish curry, share this recipe with your family and friends…
- Fish cleaned and cut in to small pieces 500gm. (I used salmon)
- Green Chili sliced lengthwise 4
- Onion small sliced 1
- Raw mangoes cubed 1 cup (I used about 200 gm. of sour mango)
- Ginger crushed 1½ inch piece
- Garlic crushed 3 to 4 cloves
- Turmeric Powder ½ tsp.
- Coriander powder 1 tbsp.
- Chili powder 1½ to 2 tsp.
- Coconut milk medium thick 1¼ cup
- Coconut milk thick ¼ cup
- Curry leaves 2 sprigs
- Any flavorless oil 2 to 2.5 tbsp. (I used coconut oil)
- Mustard seeds ½ tsp.
- Fenugreek seeds ½ tsp.
- Salt to taste
- On a medium to high flame, heat oil in a manchatti/claypot or a pan, splutter mustard seeds and add fenugreek seeds. Add sliced onions, sliced green chili, crushed ginger, crushed garlic and curry leaves and saute until the onion is browned.
- Add turmeric powder, coriander powder and chili powder and saute until raw smell leaves.
- Now add 1¼ cup of medium thick coconut milk, cubed mangoes and salt and bring it to a boil. Add fish pieces and rotate the manchatti so that the fish pieces are well immersed in the coconut milk. Cover the manchatti/claypot with a lid and cook covered on low to medium flame until fish and mango pieces are well cooked. Rotate the claypot once in between.
- Remove the lid and once the gravy thickens slightly, add ¼ cup of thick coconut milk. Add the rest of curry leaves. Adjust the salt if required. Rotate the manchatti once again so everything is well mixed. When the gravy starts to boil. Switch off the flame.
- Once cooked, let the curry stay for about one hour before serving so that all flavors settle in.
- I used very sour raw mangoes. You can adjust the quantity of mangoes according to its sourness.
- You can use any fish with firm flesh.
- Do not let the fenugreek seeds burn in oil as it may leave a bitter taste in curry.
- Instead of onion, you can use 8 to 9 small onion/shallots.
- Always rotate the claypot or pan by holding it on both sides to mix the gravy. Avoid using spoon as fish pieces may break.
- You can give a final tempering to the fish curry once the curry is ready. If so, heat a tbsp. of oil in a frying pan and splutter mustard seeds, followed by frying one or two sliced shallots and few curry leaves. Add this tempering on top of the prepared fish curry as a final step. If you are doing this final tempering, you can skip adding mustard seeds in the first step. This final tempering is an optional step.
- I used Chaokoh brand coconut milk.
- Traditionally this curry is made on a claypot/manchatti. But you can use any wide opened pan.