Serves 5
Ingredients
Fish 500gms
Mustard – 1 tsp
Fenugreek seeds – 1 tsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Turmeric powder – 1 tsp
Kashmiri chilli powder – 1.5 tbsp
Coriander powder – 2 tbsp
Garlic – 3 pods
Ginger & garlic Paste – 1 tbsp
Tamarind juice – 200ml
Tomato puree – 200ml
Coconut milk – 200ml
Small onions – 200gm
Raw mango – 1 small
Green chillies – 3 medium
Curry leaves – 3 sprig
Coconut Oil/water as per requirement
Salt as per taste
Method
- Wash and clean the fish, marinate with a pinch of turmeric powder, salt and keep aside.
- In a pan add oil and lightly saute mustard, fenugreek, cumin, fennel, with whole garlic and curry leaves.
- Add finely chopped small onions and saute nicely, add ginger & garlic paste and continue to saute.
- Add chopped tomato and saute nicely till the tomato is mushy.
- Mix turmeric, kashmiri chilli and coriander powders in a small bowl with water, add to the pan and mix well.
- Add the tamarind juice, mix and continue to cook.
- Add tomato puree, desired water, salt, mix and cook.
- Add slit green chillies, coconut milk on low flame, mix and cook.
- Add the marinated fish pieces gently and spread them out.
- Add cut raw mango and mix gently.
- Add little oil, curry leaves and cover the pan to cook for 5-10 minutes on low flame.
- It is ready to be served.