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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Any type of fish that's used to prepare curries - ½ kg
- Mango pieces - 1 cup
- Tomatoes - 3 nos
- Green chillies - 5 or
- Ginger(sliced) - 2 tbsp
- Onion - 2 nos
- Coconut - 1 no
- Fenugreek - 1 tsp
- Kashmiri Chilly powder - 1 tbsp
- Coriander powder - 2 tbsp
- Turmeric powder - 1/2 tsp
- Coconut oil - 3 tbsp
- Curry leaves(As reqd) -
- Salt(As reqd) -
- Shallots - 10 nos
Ingredients
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Instructions
- Clean fish and cut into pieces.
- Grate coconut and grind ¼ parts into fine paste and keep aside.
- Place a clay pot on flame and pour in the coconut oil.
- Roast fenugreek until its color turns dark brown.
- Add sliced onions and sauté until it become translucent.
- Add coriander powder after reducing flame to minimum or removing the pot from the fire. Roast it for 1 minute in lowest flame.
- Add chilly powder and roast until the color changes to bright red.
- Immediately add sliced tomatoes and curry leaves & continue sauté.
- Add mangoes into the gravy and let the gravy bubble, in good flame.
- Add fish pieces and salt and cook the curry with closed lid in low fire.
- Remove from fire.
- Place a small kadai on fire pour in 2 tbsp coconut oil and fry sliced shallots until golden brown. Add curry leaves, fry and pour in the curry.
- :- Serve with hot rice.
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