Fish and Mango Curry

Time for some yummy fish, folks?This was supposed to be my entry for the first Jihva for Mangoes.

If there is a dish that imparts the exact flavour of raw unripe mangoes, it is Fish with Mango Curry. People make this with sun dried unripe mangoes too. Yummm…that’s another taste altogether! Just like sambar, when you make fish curry, you need a little sourness to the curry. Some add tomatoes, kokum, kudampuli or something as wonderful as sour mangoes.I don’t know how many times my Dad has said this, but if he is at home when it rains in April, he would tell us kids, “You know at my home in our village, when it rains, the small mangoes would fall on the tiled roof and would create a lovely music note…tapa tapa…tapa…” and he would longingly look at the rain outside to immerse himself in nostalgia…and we kids would look at him with our wide open eyes and ask…"Really, then what happened?” He would instantly snap back to real life and would say, “Then? Then, nothing! The rain stopped”...and he would brush us off.
For 3 cup fresh fish slices, take 1 cup Mango Slices (Make sure they are sour) peeled and diced.

Grind together 1 cup of coconut, 2 tsp of coriander powder, 2 tsp of red chili powder, 1/4 tsp of fenugreek seeds, 1/2 tsp of turmeric powder to a smooth paste.

Mix this with the mango and fish slices. Add 6 or 7 green chilies diced, crushed ginger pieces 2 tsp, crushed garlic ¼ cup, 3 sprigs of curry leaves. Add salt.Add 2 cups of water to this and cook in medium flame.

The curry should be very thick. So add water accordingly.Heat 2 tsp of coconut oil, sauté 3 green chilies split, saute1 sprig of curry leaves and sauté 1 shallot diced very thin until it browns.Add this to the cooked fish curry.
Serve with Rice.

Tips: While making fish curry, select fleshy fish and scrub the skin with lemon juice and salt. Keep aside in a strainer for sometime. Also, always make 'thick' fish curry.