Ingredients
Scale
- 2 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds (vendhayam)
- 2 sprigs curry leaves
- 1 inch piece ginger, finely minced
- 2 green chillies, chopped
- 1 medium onion, sliced
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 3 teaspoon red chilli powder
- 1.5 teaspoon salt
- 1 ripe tomato, chopped
- 1 mango (raw), chunks
- 1/2 cup fresh coconut
- 500 grams fish steaks
Instructions
- Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Let the mustard seeds splutter. Add in the ginger, green chillies and and curry leaves. Fry briefly for 10 seconds.
- Add in the onions and fry till the onions are soft.
- Take a small cup and add in the masala powders to the cup. Turmeric powder, red chilli powder and coriander powder. Add 1/4 cup of water and make a paste.
- Add the paste, tomato and the salt to the pan. Saute for a couple of minutes. Add in the mangoes and a cup of water. Let it come to a boil.
- In the mean time, grind the coconut with about half a cup of water to a smooth fine paste. Add it to the pan.
- Add in the fish pieces and let the curry simmer for 10-12 minutes on medium flame. remove from heat and let it rest for 15 minutes before serving.
Notes
# For a bright red curry, use Kashmiri chilli powder.
# You can substitute shallots instead of onions for a more traditional flavor.
# I used Pollock fish today. Seer fish, Salmon, Pom-fret varieties work equally well in this recipe.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Kerala