Prawn Mango Curry (കൊഞ്ച് മാങ്ങയിട്ട കറി)

        

Ingredients

Fish, 600 g

Oil, 3 tbs

Mustards, 1 tsp

Grated coconut, 1 1/2 cup

Shallots (roughly chopped), 10 nos.

Water, 1 cup 

Shallots (finely chopped), 5 nos. 

Ginger (finely chopped), 3/4 tbs

Garlic (finely chopped), 1 tbs

Green chili (slit), 2 nos.

Curry leaves, a few

Spices

Chili powder, 2 tbs (1 tbs Kashmiri chili + 1 tbs hot chili)

Coriander powder, 1 tbs

Fenugreek powder, 3/4 tsp

Turmeric powder, 1 tsp

Raw mango (cut), 100 g

Hot water, 2 cups

Salt, to taste

Preparation

• Grind the coconut with ten shallots into a fine paste by adding 1 cup of water and set aside.
• Heat oil in a clay pot and add mustards.
• Once it pops add finely chopped shallots, curry leaves and sauté until light brown.
• Add ginger and garlic, and sauté for a few seconds or until the raw smell goes away.
• Add spices and sauté until the oil separates.
• Add coconut paste and hot water.
• Once it boils, add mango pieces, green chili, and salt.
• Boil again for 3 minutes, and add fish.
• After a minute, close the pot and cook for 12 to 15 minutes only, over medium low flame
• Stir occasionally for avoid burning at the bottom.
• Open the pan and check salt.
• Add a few more fresh curry leaves and switch off the flame.

Enjoy with rice or chapatti.
Thank you.
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