Raw Mango Fish Curry

Ingredients

• 8 Cloves Garlic (Chopped)
• 3 Dry Red Chillies (Torn Into Pieces)
• 1 Teaspoon Turmeric Powder
• 2 Teaspoon Coriander Powder
• 1 Teaspoon Red Chilli Powder
• 1 1/2 Tablespoons Water
• 3 Tablespoons Coconut Oil
• 1 Inch Ginger (Sliced)
• 6 Green Chillies (Slit)
• 15 Curry Leaves
• 1 Medium Onion (Sliced)
• 1 Teaspoon Salt
• 1-1 1/2 Cups Water
• 1 Raw Mango (Green Mango) (Unripe or Sour Mango, Peeled And Sliced, 85 grams approximately)
• 500 Grams Pomfret Or Seer Fish Filet
• 1 Tablespoon Coconut Oil
• 6 Shallots (Chopped)
• 5-6 Cloves Garlic (whole, smashed)
• 1 Teaspoon Mustard Seeds
• 1 Dry Red Chilli (Torn Into Pieces)
• 5 Curry Leaves
• 1/2 Teaspoon Fenugreek Seeds (Methi)

Instructions

1. 1

   --- Paste ---

2. 2

   Grind to a paste: Add garlic, dry red chilli, turmeric powder, coriander powder, red chilli powder and water to the small jar of a mixer grinder. Grind this to a fine paste and set aside.

3. 3

   --- Curry ---

4. 4

   Saute aromatics: Heat oil in a kadhai. Add ginger, green chillies and curry leaves and saute for 1-2 minutes or until fragrant.

5. 5

   Cook onions and paste: Add onions and fry till translucent, about 2-3 minutes. Add the prepared paste and fry for 5-6 minutes or until the oil separates and can be seen floating on top.

6. 6

   Cook: Add 1/2 cup water to the mixer jar and shake to remove the paste still in the jar. Add this to the kadhai and continue to cook. Cook for 2 minutes or until the raw smell goes.

7. 7

   Simmer: Add raw mangoes, salt and 1 cup water to the pan and mix. Cook for 6-7 minutes or until the mangoes start to soften. Add the seer fish fillets, gently submerge them in the curry and cook for 10-12 minutes or until the fish is cooked.

8. 8

   --- Tempering ---

9. 9

   Saute aromatics: Add coconut oil to a frying pan and allow it to heat up on medium flame. Add shallots and fry for a few seconds and then add garlic. Fry for 1-2 minutes or until they turn golden brown.

10. 10

    Add seeds and chillies: Add mustard seeds and allow it to splutter. Add fenugreek seeds, dry red chilli and curry leaves and fry for a minute and turn off the flame.

11. 11

    Mix: Add it to the curry and mix. Serve hot!