Meen Manga Curry / Fish with Raw Mango in Coconut Gravy
4-5 big slices of kingfish or 5-6 mackerels cut into medium pieces
1 medium mango
5 pearl onion sliced
3-4 green chilis slit
2 tsp ginger sliced
Few curry leaves
2 tbsp oil
½ cup grated coconut (fresh or desiccated)
1 tsp chili powder
1 tsp coriander powder
½ tsp turmeric powder
Water to make a smooth paste
½ tsp mustard seeds
2 pearl onion thinly sliced
1/8 tsp fenugreek powder
1 tbsp oil (preferably coconut oil)
Clean and keep fish slices aside. If using kingfish, cut into medium pcs.
Slice mango to long thick slices. Keep few thinly sliced pieces aside.
Grind “to grind” ingredients to a smooth paste. (if you are using desiccated coconut, first pulse it few times without water, so it becomes fine powder, then add water and grind. This works for frozen fresh coconut too)
Heat oil in pan or ‘chatti’ and add onions, green chilis, curry leaves, ginger and mango slices and saute for few minutes.
Add coconut paste and saute for a minute.
Add 2 cups hot water.
When water boils add fish pieces and salt and let the curry simmer for 15-20 mins.
Switch off and sprinkle thinly sliced mangoes on top and keep covered.
To temper: heat oil in a small pan and add mustard seeds. When it splutters, add sliced pearl onions and saute till it turns light brown. Take off fire and add fenugreek powder.
Stir and add to fish curry and mix the gravy gently. (gravy will thicken as it cools, as you can see in the pic; by the time I took pic, gravy had vanished!! so adjust water accordingly)
Serve with rice.