Fish Curry with Coconut Milk and Green Mango

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Ingredients for Fish Curry with Coconut Milk and Green Mango:

1. Fish – 1 kg (20 pieces)
2. Coconut milk – 2 ½ coconut
3. Coconut grinded – ½
4. Fennel seeds – 1 big spoon
5. Kudam puli – 100 gm
6. Coconut oil – 50 gm
7. Shallots – 100 gm
8. Garlic paste – 50 gm
9. Ginger – 50 gm
10. Curry leaves – a handful
11. Chilli powder – 2 big spoons
12. Turmeric powder – 1 small spoon
13. Green mango – 1
14. Coconut oil – 1 big spoon
15. Shallots – 50 gm
16. Chilli powder – 1 tsp
17. Salt – as per taste

How to make Fish Curry with Coconut Milk and Green Mango?

1. Clean the fish well and cut it into pieces.
2. Grind together 3 and 4 to make a fine paste.
3. Wash the kudam puli (pot tamarind) well to remove its black. Add 200 millilitres of water to it and boil for 10 minutes to reduce its volume to half.
4. Heat 50 g of coconut oil and sauté the chopped shallots (100 g).
5. Add garlic paste and sauté again. When it is done, add ginger chops and stir well.
6. Rub the curry leaves with your hands and add them to the oil.
7. Add all powders to it and sauté again. Then reduce the flame and add kudam puli solution along with coconut milk. Keep stirring in lo flame.
8. Add ground coconut paste and boil it well. When the volume content is reduced considerably, add green mangoes to it. Mangoes should be sliced into thin, lengthy pieces.
9. When it boils, add fish pieces along with salt and cook well.
10. Heat one big spoon of coconut oil and add 50 gm chopped shallots and fry until light brown.
11. Add 1 tsp chilli powder to this oil, stir well and add to your fish curry.