Fish curry, hot or spicy, can never disappoint non-vegetarian lovers. Fish Mango Curry can be eaten with roti, appam or rice and makes a comforting Christmas meal for all age groups. It also comes with a fragrant gravy sauce that will make you say “delicious” like you would after eating at a restaurant. Here is the recipe:
material
1 kg of fish
2 tablespoons coconut oil
1/4 teaspoon fenugreek seeds
2 tablespoons thinly sliced garlic
2 tablespoons thinly sliced ginger
2 sprigs of curry leaves
3 green chillies (chopped)
1 tomato (cut into small pieces)
2 tablespoons chili powder
1 and 1/2 teaspoons coriander powder
1/2 teaspoon turmeric powder
1 teaspoon salt
2 cups boiling water
2 raw mangoes
1 1/2 cups thick coconut milk
preparation
Clean the fish and cut it into several small pieces
Place the pot on the stove and add 2 teaspoons of coconut oil.
Add 1/4 teaspoon fenugreek seeds, sliced ginger, garlic and green chillies along with chopped shallots and curry leaves.
Stir-fry until the raw smell disappears, then add spice powder and stir-fry some more.
Once fragrant, add the chopped tomatoes and raw mango and stir-fry until the tomato slices turn mushy.
Once it boils, pour in the water and add the fish.
Rotate the pan to make sure the fish fillets are covered with the gravy and cook for a while.
Add the coconut milk and once it boils, turn off the heat.
Add a few more curry leaves, cover the pot and let it sit for a while to allow the fish to absorb the wonderful flavors.
Delicious fish mango curry is ready