RAW MANGO AND FISH CURRY

Preparation Method :

• Heat the oil in a traditional mud pot. Add the mustard seeds and allow them to splutter.
• Add the fenugreek seeds, curry leaves, shallots, chillies, ginger and garlic.
• Saute for 4 minutes, then add the sliced onions. Saute on a medium flame for about 10 minutes, until golden brown.
• Add the turmeric and chilli powders. Stir in the raw mango slices and pour in water.
• Boil for 5 minutes, add the fish and simmer for about 5 minutes, until the fish is cooked and the gravy reduces.
• Add the coconut paste and cook for 4 minutes, letting the gravy thicken to a medium consistency.
• Add the salt. Finish with a drizzle of coconut oil. Let the fish curry rest for about 5 minutes before serving with steamed rice or hot appams.