I don’t experiment much with fish, especially fish curry. The only fish curry I can confidently make is the kerala fish curry. The reason for this is coz, I have now made it enough number of times and each time it comes out good 🙂 Also, since I am not a great fan of fish, I would depend on DD to finish any fish item. So it is important that he likes whatever I make with fish. Though he is not very picky about food, it gives me satisfaction when I see him enjoy the food I make!!!
I used to attempt making different types of fish curry. But what I never liked in most of those, is the flavor of the fish skin or fish oil. May be that’s why I like salmon fish curry or even tilapia better! But this time I thought that I should try something different and just to ensure that I also like the fish curry, I decided to peel off the fish skin. I am glad, I put that effort. Also, me and my ex-roomie, had made a curry one time when I was in Bangalore. When we made that gravy, I had told her that it reminds me of the fish curry we make in our region(Malappuram side of Kerala). So from a long time I wanted to convert it to a good coconut based fish curry. In our place, we also make fish curry using coconut. So I came up with this recipe, keeping in mind the basic ingredients usually used for making fish curry and used raw mango instead of tamarind for sourness.
Long story short, the fish curry turned out awesome 😀 I was very skeptical while serving this to DD. After having it, he told me that it reminds him of the fish curry that was served with meals in Shornur railway station!!! That was quite a compliment. For me, the fact that it reminded him of Shornur itself was a success coz afterall that was my attempt. To come as close to the authentic way of making a good fish curry using coconut. Oh, BTW, Shornur is a place near my hometown 🙂 Enjoy this coconut and raw mango based fish curry!
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml
Fish(Pomfret) – 200 gms(5-6 pieces)
Raw mango slices(peeled) – 50 gm(approx. 1/3 cup)
Shallots – 1 no
Garlic – 2 pods
Ginger – 3/4 inch piece
Curry leaves – 2 strands
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Green chilli – 2 nos
Oil – 2 tbsp
Salt – to taste(apprx. 1 tsp)
Grated coconut – 1/3 cup
Coriander seeds – 1/4 tsp
Shallots – 2 nos
1. Clean and wash the fish and keep it aside. Please note that I remove the skin of the fish since I don’t like the flavor/oil that comes out from the fish skin.
2. Put chopped ginger, chopped garlic, 1 strand curry leaves, slit green chillies, turmeric powder, red chilli powder, raw mango slices, salt and 2.5 cups water in a saucepan. Bring it to boil. Cook covered in medium high flame.
3. Meanwhile, grind ingredients mentioned under ‘To grind’ section into smooth paste using a blender/mixie.
4. Once the mango is 3/4th done, add the ground paste and bring it to boil.
5. Add the fish pieces and cook in medium flame till the fish is cooked through. Then remove from heat.
6. In a pan, heat oil. Put mustard seeds and let it splutter. Then add fenugreek seeds. Once it turns light brown, add remaining curry leaves. Add sliced shallot(remaining 1 shallot) and saute till shallot turns light brown. Remove from heat and pour it to the fish curry and give a light mix.
Enjoy with white rice!