Prep 1 hr
Cook 25 mins
This is a tangy curry from my favourite cuisine of India - Malvani food. The preparations are spicy but so tasty you feel like eating your fingers to get the last remnants of the taste into your system. OMG my mouth's watering with the thought of it. Taken from the Sunday Mid-day, Mumbai. Using Zaar to store the recipes for future use.
- 2 medium pomfret fish, cleaned and sliced
- 1 raw mango (peeled, you can use five kokum pods or even a tsp of tamarind pulp)
- 8 curry leaves
- 2 onions, finely chopped
- 2 green chilies, slit vertically.
- 4 cups coconut milk
- 2 tablespoons coriander seeds
- 2 tablespoons oil
- 1 tablespoon chili powder
- 1 tablespoon coriander leaves, chopped
- 1 teaspoon garlic paste
- 1⁄2 teaspoon turmeric
- Marinate the pomfrets with half the turmeric pdr, half the ginger-garlic paste and salt for an hour.
- Grind to a fine paste the coriander seeds, chilli powder, the remaining turmeric powder, and what is left of the ginger and garlic paste.
- Heat oil and temper with the green chillies and the curry leaves.
- Add onions and saute till golden brown.
- Add the ground masala and saute till the oil leaves the masala.
- Add 2 tblsp of water.
- Add the fish and cook till done.
- Add the mango pcs/ kokum/ tamarind.
- Lastly add the coconut milk.
- Simmer boiling only once being careful that the pcs of fish don't disintegrate.
- Season to taste.
- Garnish with coriander leaves and serve hot with steamed rice.