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Fish Curry My Choice (Tangy)


Fish – 1 kg
Onions – 3 med finely chopped
Green chilis – 3
Curry leaves – few
Ginger-Garlic paste – 2 tbsps
Raw Mango peeled and chopped – 1 small cup
Tomato – 1 chopped
Tamarind – pulp 1/2 cup
Salt – as per taste
Red chili powder – 2 tsp
Turmeric powder – 1/4 sp
Coriander powder – 1 tsp
Fresh coriander – handful chopped
Mustard seeds – 2 pinches
Methi seeds – 1/4 tsp
Cumin / Jeera – 1/4sp
Oil – 4 tbsp
Fresh coconut milk – 1 cup


1.Clean and wash fish pieces and keep aside,extract fresh coconut milk by Grinding fresh grated coconut with hot water in a mixer and pass through seive to get thick milk,soak tamarind and extract pulp about 1/2 cup and keep.
2.Heat a pan add oil and add raw powdered methi,jeera and mustard.fry a sec and add chopped onions fry till light brown and add ginger-garlic paste fry well.
3.Now add chopped mango and tomato pieces and cover cook till soft for 4-5 mins .Open lid and add salt,red chili powder,coriander powder,turmeric powder and stir well.
4.At this stage add curry leaves,green chili,tamarind pulp and coconut milk and 2 cups of water and bring to a boil on medium heat.
5.When the gravy starts to boil add fish pieces and cook with lid open for about 8-10 mins till gravy thickens. turn off heat and sprinkle fresh coriander.
6.Cover and keep to cool before serving.

This dish is a bit more tangy and I like it.If you wish Do in combinations or single with tamarind or tomato and mango and taste.I did with tomato and tamarind too.

Serve with hot rice.

By Kezia Mary.


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