About the Recipe
A traditional fish curry that is light and aromatic stewed in tangy raw mangoes and infused with coconut milk. Served with steamed brown rice.
500gm Fish (preferred Mackerel(Bangda) / Sardine /king mackerel(Surmai)
2tbs of SPICEBAY® Alleppey Fish Curry Masala
2 tsp of SPICEBAY® Red Chilli powder Mild
1 raw mango (approx 150 gms)
12 shallots/ 1 medium size Onion
1 tbsp ginger (grated or chopped)
2 Green chillies (slit)
3tbs Coconut oil
Mustard seeds & Curry leaves
Coconut milk extracted from half coconut/300ml coconut milk
Heat coconut oil and splutter mustard seeds.
Add the shallots, ginger, green chillies and curry leaves Saute well
Now add the SPICEBAY® Alleppey Fish Curry Masala, SPICEBAY® Red Chilli powder Mild and Saute well
Into it add the tomato pieces and mix well
Add the coconut milk (extracted by adding 2 cup warm water) & salt as required
When the gravy begins to boil, add the raw mango pieces and fish fillets
Cook with the lid on 8-10 min.
Garnish with curry leaves after the fish pieces have cooked well.