This is a tangy and lightly spiced fish curry with raw mango cooked in coconut milk, a recipe from the state of Kerala that combines some of the local ingredients in the best way possible.
Ingredients
500 gm Fish (cut and cleaned)
700 ml Coconut milk
1 Raw mango (cut into long slightly thick pieces)
10-14 Shallots/pearl onions (sliced thin)
2 inch piece of Ginger (finely diced)
4 Green chillies (sliced in half)
10-12 Curry leaves
2 tsp Black Mustard seeds
2-3 pieces Kudampuli (Malabar Tamarind/Cambodge/Garcinia cambogia)
1.5 tbsp Turmeric powder
2 tbsp Kashmiri Chilli powder
1 tbsp Coriander powder
1/4 cup Water
Oil to Saute
Recipe
1. Soak the tamarind in hot water for 10 minutes and then remove and set aside
2. In a deep pan, heat some oil (on medium heat)
3. Add the mustard seeds and curry leaves and let it splutter
4. Add green chillies, ginger and shallots and cook until the shallots are tender
5. Add in the turmeric powder, chilli powder and coriander powder and let cook for a minute
6. Add in the water, Malabar tamarind and mango pieces and let is come to a boil
7. Turn the heat to low and add the coconut milk and stir well to combine. Turn the heat back to medium
8. Add in the fish pieces and bring to a simmer. Reduce the heat to let the curry simmer for 10-15 minutes till the fish and the coconut milk is cooked.
9. Let is rest for 10 minutes before serving
Serve with hot rice.
Ginger, Salt & Pepper 