Yet another fish curry from my mom’s recipe diary. This preparation uses raw mango as its souring agent which is a typical kerala style fish preparation. I can assure you’ll fish lovers that it’s a finger licking fish curry which is an excellent pair with rice. I have used tilapia here, but you can use any fish of your choice. Hope you all will enjoy making this yummy fish curry!!!
Tilapia fillets 3 fillets, cut to medium pieces (can use any fish of your choice)
Raw mango ½ cup, cut to wedges
Red onion ½ of 1 medium, chopped
Ginger 1 tsp, julienned
Garlic 1 tsp, julienned
Green chilly 4 nos, slit
Red chilly powder 2 tsp
Coriander powder 3 tsp
Turmeric powder ½ tsp
Curry leaves a few
Grated coconut ¼ cup
Drum sticks 2, cut to batons
Shallots 2-3 nos, thinly sliced
Mustard seeds ½ tsp
Coconut oil 1 tsp + ½ tsp
Salt as needed
Grind together grated coconut, ginger and garlic to a smooth paste with 2-3 TBSP water. Set aside.
Mix together, onions, green chilly and few curry leaves in a mixing bowl (crush with hands).
Heat oil in a pan and sauté this mixture along with salt for about 5-6 minutes. Next add red chilly powder, coriander powder and turmeric powder and sauté until raw smell from powders are all gone. Then add the ground coconut paste, MIX WELL and add about 1 cup water. Allow to come to boil and add the mango and drumsticks, cook for 5 minutes and then add the fish pieces. Cook covered for few minutes (Tilapia cooks very fast, it will take around 6-8 minutes) and when it starts to boil, switch off flame. Adjust salt if needed.
In another pan, heat ½ tsp coconut oil and splutter mustard seeds. Add the sliced shallots and curry leaves. Sauté till golden brown color and pour it to the fish curry. Keep covered for sometime and serve with rice.