Fish curry in coconut gravy & mango (Thenga aracha meenu curry w/ pacha manga)

I love love love fish curry in coconut gravy. Now add sour raw mango to it. Heaven!! When my parents went to India this time they managed to bring a big clay pot (manchatti) without crumbling them into pieces. Sharing one of my favorite fish curry recipe.

Ingredients:

Fish: 10 pieces

Coconut: ½ cup, grated

Raw Mango: 1 small, cut into small pieces

Shallots: ½ cup, sliced

Turmeric Powder: ¼ tsp

Chili Powder: 1 ½ tsp

Green Chilies: 4, split

Garlic: 2 cloves

Ginger: 1” piece

Mustard Seeds: ½ tsp

Fenugreek Seeds: ½ tsp

Curry Leaves: 1 sprig

Salt & Oil

Method:

• Coat cleaned fish pieces with little salt, couple of pinches of turmeric powder and set aside
• In a blender grind coconut, turmeric powder, chili powder, garlic, and ginger
• In a clay pot heat some oil and splutter mustard seeds and fenugreek seeds
• Add sliced shallots, green chilies, and curry leaves to this until shallots turn golden brown
• Add mango pieces to this add little water and pinch of salt and cover and cook until mango pieces get tender
• Add coconut mixture to the clay pot and mix well
• Add fish pieces to this gravy, check for salt, cover and cook in medium heat for about 5 minutes (Make sure you swirl the pot every few minutes to make sure fish pieces are sticking to the bottom of the pan)

Serve with rice, puttu, or idiyappam!!!