Raw Mango Fish Curry Recipe | Kerala Style Mango Fish Gravy | Cookd

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#RawMangoFishCurry is a Kerala style non-vegetarian curry recipe. Raw Mango #FishCurry is cooked with fresh sardines and raw mangoes. Try out this #TastyFishCurry and serve it hot with steamed rice. Do try this recipe and share your feedback in the comments section.

Raw Mango Fish Curry Recipe:

Sardine Fish (or any other fish) - 500 grams (25 nos)
Raw Mango (sliced) - 1 no
Onion (thinly sliced) - 1 no
Green Chilli (slit) - 5 nos
Curry Leaves - 15 nos
Salt - 2 ½ tsp
Water - 3 Cup

Spice Paste:

Garlic - 8 cloves
Ginger - 1 ½ inch
Turmeric Powder - 1 tsp
Coriander Powder - 1 tbsp
Red Chilli Powder - 2 tbsp
Water - ½ Cup

Coconut Paste:

Coconut (grated) - 1 Cup
Water - ½ Cup

Tempering:

Coconut Oil - 3 tbsp
Mustard Seeds - ½ tsp
Dried Red Chilli - 1 no
Shallots - 8 nos
Curry Leaves - 10 nos
Fenugreek Seeds - ½ tsp

Cooking Instructions:

1. Using a pestle and mortar powder the fenugreek. Set this aside for tempering.

2. Grind all the ingredients mentioned under Masala paste and set aside.

3. Grind the grated coconut and water to form the coconut paste. Set this aside.

4. In a Kadai or Pot, add the thinly sliced onions, green chillies, curry leaves, ground masala paste, salt and water.

5. Place this pot or Kadai on a stove and bring it to a boil.

6. Add the raw mangoes and cook for 5 minutes.

7. Once the mangoes are cooked, add the coconut paste and simmer for 5 minutes.

8. Once the curry reaches desired consistency, add the sardine fish pieces. Cook this for 3 minutes and remove the pot from the heat.

9. In a tempering pan, heat oil, add the mustard seeds. When the mustard seeds start to splutter, add red chilli, shallots and curry leaves. Sprinkle the fenugreek powder and pour the tempering to the prepared curry.

10. Mix gently and serve hot with steamed rice.

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