Meen Manga Curry (Fish Curry With Mango)
Servings: 3
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Ingredients
- 250 gms Cleaned fish measured after cleaning and I used Pomfret, refer notes
- 1 small Onion sliced
- 4-5 Small onion / Pearl onion sliced
- 1.5 tsp Crushed ginger & garlic each
- 1 - 1.5 tbsp Chilli powder
- 1/2 tsp Turmeric powder
- 1 small Raw mango sliced (depending on the sourness)
- 1 cup Medium thick coconut milk
- 1/2 cup Thick coconut milk
- a pinch Fenugreek seeds 3-4 seeds
- Coconut oil
- Salt
- Curry leaves
Instructions
- Heat oil in a manchatti (clay pot) or a deep and wide pan. Add fenugreek seeds and sliced onion and small onion. When it becomes soft (no need to brown), add crushed ginger and garlic. Cook for 2-3 mins.
- Make a smooth paste with chilli powder, turmeric powder, 1 tsp coconut oil and 1 tbsp water. Add this paste and cook for 2-3 mins, till oil starts appearing. Add 1-2 tsp of hot water and mix well. Add sliced mango pieces, curry leaves, salt and stir.
- Add medium thick coconut milk and bring it to boil. reduce the flame to the lowest and add fish pieces. Rotate the pan, to make sure that the fish pieces are covered in the gravy.
- Cover and cook for 8-10 mins. Add thick coconut milk and rotate the pan again. Cover and cook for 4-5 mins, till the gravy is thick and fish is cooked.
- Add a tsp of coconut oil, if required. Let the curry rest for half an hour and then serve.
Notes
You can use any fish of your choice for this recipe. Do a taste test of the mango to see the sourness and add accordingly.
You can also add coriander powder along with chilli and turmeric powder, if you like.
The flavour develops as the curry rests, make sure it rests for sometime before serving. The curry can be refrigerated for 2-3 days.
I used coconut milk powder for this recipe. To make medium thick coconut milk, add 2 heaped tbsp coconut milk powder to 1 cup lukewarm water and for thick co.milk, add 1.5 - 2 heaped tbsp co.milk powder to 1/2 cup lukewarm water. You can adjust the powder-water, ratio to suit your requirements.
You can also add coriander powder along with chilli and turmeric powder, if you like.
The flavour develops as the curry rests, make sure it rests for sometime before serving. The curry can be refrigerated for 2-3 days.
I used coconut milk powder for this recipe. To make medium thick coconut milk, add 2 heaped tbsp coconut milk powder to 1 cup lukewarm water and for thick co.milk, add 1.5 - 2 heaped tbsp co.milk powder to 1/2 cup lukewarm water. You can adjust the powder-water, ratio to suit your requirements.
