This curry is prepared using coconut oil, fresh green mangos, and chilli powder.
Traditionally this curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it contributes to the great taste of the curry.
Sl.No
Ingredients
Quantity
PreCooking Preperation
1
Fish
250 grams
Cleaned
2
Green (Raw) Mangos
1 or 2 medium sized
Cut into small cubes
3
Curry Leaves
Small bunch
4
Red Chilli Powder
3 teaspoons
5
Turmeric Powder
1/2 teaspoon
7
Shell Onions
2
7
Coconut Oil
2 tablespoon
8
Ginger
1 1/2 inch piece
9
Garlic
3 cloves
10
Salt
To taste
10
Coconut
1/2 cup
Grated
10
Green Chillies
1 or 2
Whole
Preparation
Cut the fish into medium sized pieces, clean well, drain and keep side.
Grind red chilli powder, turmeric powder, onions, ginger, garlic, grated coconut to make a smooth paste.
Put the ground mixture into a pan.
Add the fish, mango pieces, curry leaves, green chillies, and a tablespoon of oil. Add water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
When the pieces are almost cooked, increase the heat and cook till the curry thickens.
Pour the remaining oil over the curry, and remove from heat.
Serve hot with rice.
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