Kerala Fish Mango Curry

Ingredients

• 1 tsp coconut oil
• 1/4 tsp fenugreek seeds
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 chopped green chilli
• A few curry leaves
• 5 –6 chopped small onions
• 1/8 tsp turmeric powder
• 1 tbsp chilli powder
• 1 tbsp coriander powder
• 10 slices raw mango
• 1/2 tsp salt
• 1.5 cups thin coconut milk
• 10 cubes fish (any firm fish)
• 2 slit green chillies
• Remaining raw mango slices
• 1/2 cup thick coconut milk
• 1/2 tsp coconut oil
• Few curry leaves

Instructions

1. 1

   Heat oil and sauté fenugreek seeds, ginger, garlic, green chilli, and curry leaves until fragrant.

2. 2

   Add chopped onions and cook until soft.

3. 3

   Add turmeric, chilli, and coriander powders. Fry until raw smell goes away.

4. 4

   Add mango slices and salt. Sauté briefly.

5. 5

   Pour thin coconut milk and let it boil until mango softens. Slightly mash the mango.

6. 6

   Add fish cubes, remaining mango slices, slit green chillies, curry leaves, and salt.

7. 7

   Simmer on low heat, swirling the pot gently until fish is cooked.

8. 8

   Pour in thick coconut milk and swirl again.

9. 9

   Finish with a drizzle of coconut oil and fresh curry leaves.

10. 10

    Let the curry rest for a few minutes before serving hot.