Video Guide to Make Kerala Fish Mango Curry with Coconut Milk

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Preparation time: 20 minutes

Cooking time: 15 minutes

Servings: 5

Ingredients

500 g of fish (sardines, mackerel, pomfret, King Fish etc.)

170 g finely chopped shallots

1 tablespoon finely chopped ginger

4 to 5 green chillies, cut in two pieces

1 cup sliced ​​raw mango

1 teaspoon red chilli powder

¼ teaspoon turmeric powder

Salt to taste

1 tablespoon coconut oil

1 sprig of curry leaves

450 ml coconut milk (diluted – commercial powdered coconut milk)

½ cup shredded coconut

To temper:

1 tablespoon coconut oil

½ teaspoon mustard seeds

¼ teaspoon fenugreek seeds

2 shallots, chopped

3 dried red chillies

1 sprig of curry leaves

Method

Step 1

Cut and clean the fish and set aside.

2nd step

In an earthenware pot or heavy-bottomed saucepan, put the ingredients such as chopped shallots, chopped ginger, sliced ​​raw mango pieces, green chillies, red chilli powder, turmeric powder, salt and a tablespoon of coconut oil, together and mix well. Use your hands, as the action helps release the flavors better.

Step 3

After mixing, add 400 ml of semi-diluted coconut milk. On low heat, let boil with its lid covered. Cook for about 6 minutes until the mango pieces soften.

Step 4

Meanwhile, grind the grated coconut in a blender with 50 ml of water. Grind it into a fine paste and keep it aside.

Stage: 5

Add the fish pieces and gently shake the earthen pot to mix everything together. Cover and cook over medium heat for about six minutes. Stir the pot from time to time.

Step: 6

Add the ground coconut and swirl the pot, again, gently to mix well. Cook for two more minutes over low heat then turn off the heat.

Hardening

Step 1

Heat 1 tablespoon of coconut oil in a skillet. Crack the mustard seeds.

2nd step

Add ¼ teaspoon of fenugreek seeds and stir until golden brown.

Step 3

Add the chopped shallots, dried red chillies and a few curry leaves and sauté until the shallots turn golden.

Step 4

Pour it over the fish curry. Cover the pan with its lid and let stand for 10 minutes before serving with bread, chappati, rice or porota.

Recipe courtesy:Sobha Varghese is a housewife based in Mumbai, India. Sobha runs a popular YouTube blog called “Sobha’s Kitchenette” which focuses on authentic and traditional Kerala recipes.

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