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IDry fish curry with raw mango is a robust and flavorful dish that combines the intense umami of dried fish with the tangy freshness of raw mango. The dried fish, after being soaked or lightly fried, brings a deep, savory, slightly salty note to the curry, while the raw mango adds a sharp, fruity tartness that balances the dish beautifully.

The base of the curry is made with coconut, onions, and a blend of aromatic spices like turmeric, coriander, cumin, mustard seeds, garlic and red chilli which give the curry its vibrant color and rich flavor. Elevating the dish to a fragrant, spicy, and tangy experience. The optional addition of tamarind pulp can enhance the sourness, intensifying the overall flavor profile.

This curry is deeply satisfying and pairs perfectly with steamed rice or flatbread, making it a delightful combination of rustic seafood flavors with a tropical, zesty twist from the raw mango. The interplay of saltiness, heat, and tanginess makes each bite an explosion of taste, ideal for those who love bold, spicy, and sour dishes.
Ingredients:
500gm dried fish (any type of your choice, such as dried mackerel or anchovies)
1 medium raw mango, peeled and sliced into wedges
1 medium onions
6 cloves garlic
1/4 tsp mustard seeds
1 tbsp cumin seeds
1/4 tsp turmeric powder
7 red chillies
2 tbsp coriander powder
2 tbsp tamarind pulp (optional, for extra tanginess)
1/2 coconut gratings
Salt to taste

Instructions:
Step 1: Preparing the Dried Fish
Soak the dried fish: Wash the dried fish under running water to remove excess salt. Soak in warm water for about 10 minutes. Drain and set aside.
Fry the dried fish (optional): You can lightly fry the soaked fish in oil until golden brown and crispy, then set aside. This step enhances flavor but can be skipped.
Step 2: Preparing the Curry
In a clay pot, add the raw mango slices, adding a cup of water and cook for 3-4 minutes, allowing the mango to soften slightly.
Add the ground masala, adjust gravy to required consistency, Give a good boil.
Step 3: Adding the Fish
Gently add the soaked or fried dried fish into the curry, stirring to coat it with the masala
Lower the heat and let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
Step 4: Finishing Touches
Add the tamarind pulp if using, and simmer for another 5 minutes
Serve:
Enjoy the dry fish curry with raw mango alongside steamed rice or flatbread. The tangy flavor of the mango complements the strong taste of the dried fish perfectly!