Monday, April 29, 2013

Red fish curry with Mango/Meen mangayittu vevichathu

Meen mangayittu vevichathu

Fish (fleshy) ½ kg, I used Salmon
Raw mango 1 small, sliced
Green chilly 2 small, slit
Ginger 1 small piece, julienned
Garlic 2 pods, crushed
Shallots 5 nos, thinly sliced
Red chilly powder 1 TBSP
Coriander powder 1 tsp
Turmeric powder ½ tsp
Fenugreek powder ¼ tsp
Coconut oil 1 TBSP
Mustard seeds ¼ tsp
Salt as needed
Curry leaves 1-2 sprigs


Clean and cut the fish into small size pieces.

Make a paste of chilly powder, coriander powder and turmeric powder with little water and keep aside.

Heat oil at medium high flame in a clay pot/manchatti and splutter the mustard seeds and add the shallots, green chilly, ginger and garlic. When they turn light brown add one sprig of curry leaves. Reduce flame and add the chilly-coriander-turmeric paste. Stir continuously until the raw smell is gone and oil starts to separate. Now add 1 cup of water to this along with salt, fenugreek powder and mango. Bring this to boil. Add the fish pieces and cook covered for 5 minutes. Rotate the claypot/manchatti and continue cooking until fish pieces are completely cooked through and the gravy get thickened. It may take about 15-20 minutes. Rotate the pot every 5 minutes to ensure proper mixing of masalas. Lastly add 1 tsp coconut oil and the other sprig of curry leaves. Enjoy with rice/kappa.


1 comment :

  1. I dont mind inviting myself to ur place to enjoy this delicious curry,irresistible.


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