KERALA FISH CURRY WITH RAW MANGO
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| KERALA FISH CURRY WITH RAW MANGO |
Meen Curry with Pacha Manga is one of the best ways to cook Fish Curries in Kerala Style among the other variations like adding Tamarind or Kokum for a note of tanginess in the curry. This is my favourite method of cooking fish curry. Cook them with your choice of fish variety. Small varieties or big ones, all taste heavenly in this Curry. This curry tastes best the next day and cooking Meen Curry in Manchatti (earthenware) uplifts the taste of the Fish to perfection.
Kerala Fish Curry is a tradition of its own, with an extreme combination of a cultural mix of locals and tradesmen from Portugal. Fish Curry is relished by Keralites, that it has become a speciality in the dynamic culture of ’God’s Own Country'. On the long run, it took some twists and turns to suit the palate of Kerala culture enhancing and enriching the tastes and flavours of the fish curry.
A daily meal without Fish, Rice and or Tapioca is quite rare in Kerala. One main reason behind this is the long coastline of the State, and availability of fresh catch.
This Meen(Fish) Curry goes well with Rice (a perfect combination for Kerala Rose Matta Rice), Vellayappam and Tapioca (Kappa/Maravalli). I have cooked this curry using Coconut Milk for better taste. Can also add ground coconut paste for the curry.
Cuisine : Kerala (India)
Recipe Type : Curry, Side Dish
Difficulty : Easy
Serves : 4- 6
Author : SM
Preparation Time - 15 - 25 Minutes
Cooking Time - 20 -30 Minutes
INGREDIENTS :
Fish - 500 Grams
Coconut Oil - 3 Tspns
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn
Shallots - 5-6 Nos.
Green Chillies - 2-3 Nos.
Garlic - 2 Cloves
Ginger - 1" Piece
Curry Leaves - 2 Sprigs
Raw Mango - 1 No. (Medium)
Thin Coconut Milk - 1/2 Cup
Thick Coconut Milk - 1/4 Cup
Salt - To Taste
For Curry Paste :
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1-2 Tspn
Coriander Powder - 1 Tspn
Warm Water - Few Tbspns
METHOD :
- Chop Shallots and Garlic, cut Green Chillies lengthwise, slightly pound Ginger piece, slice Raw Mangoes and keep them aside.
- Mix the ingredients mentioned under ' For Curry Paste' in warm water and keep it aside.
- Heat Oil in an Earthenware or a Deep Pan, splutter Mustard seeds, Fenugreek seeds and Curry Leaves in medium flame.
- Sauté Shallots, Green Chillies, Garlic and Ginger until shallots turn translucent.
- Add the Curry Paste and sauté it in a very low flame until oil separates from the mix and raw flavour goes.
- Pour thin Coconut Milk and allow it to boil in low flame for few minutes.
- Add Raw Mango slices to the above and allow it to cook.
- Add Fish Slices, Salt and cook for few more minutes.
- Pour Thick Coconut Milk and leave this in low flame for few minutes.
- Switch off the flame, cover and allow it to rest for some time over the stove top, this will help all flavours get infused into the fish.
- Serve hot with Rice or Tapioca.
- Goes well with Vellayappam, Idiyappam, Puttu, idli, Dosa, Chappathi etc.,
NOTES :
- I used Sole fish for the curry.
- Adjust the cooking time depending on the type of fish used.
- Can substitute mangoes for Kokum/Tamarind.
- Can also grind grated coconuts and add it to the curry instead of Coconut Milk.
- Adjust the amount of spiciness according to your preference.
- I love tangy Fish Curries, so I have added 1 full mango for the curry, can add more or less according to your preference.
- Tempering the Curry in coconut oil enhances the taste, can use any other vegetable oil too.
- This Curry tastes best the next day.
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