Sunday, March 2, 2014

Raw Mango Fish Curry | Mangai Meen kuzhambu (South Indian Style)

Fish - 1 kg 
Raw Mango - 2 Pieces
Small onions - 10 to 15
Tomato - 1 medium

Green chilli - 3 
Garlic pods - 8 or 10
Turmeric powder - 1/4 tsp
Red Chilli powder - 2 tsp
Coriander powder - 1.5 tsp
Fish curry powder - 1 tsp
Salt - as required
Oil - 3 tbsp (preferably gingeley oil)

To season:
Fenugreek seeds - 1/4 tsp
Mustard seeds+Urud Dal - 1/4 tsp
Thaalippu Vadagam(
 sun-dried seasoning balls) - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 1/2 sprig(reserve the other half of the sprig for later)

Making Tamarind water mix:-
  • Tamarind pulp with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
  • Now Add red chili powder, coriander powder, turmeric pwdr into the tamarind water with a little salt.Taste and check for the balance.
  • Clean and wash the fish well . Cut them into pieces.keep them aside.
  • In a kadai,add oil.Once it heats up,add fenugreek seeds, mustard seeds, urad dal, vadagam, cumin seeds, and curry leaves .
  • Add garlic pods and saute them for a minute.
  • Add chopped small onion, tomato , green chilli and a little salt , saute it very well .
  • Add tamarind water  mix and bring to boil.
  • Add fish pieces in to the boiling mixture. 
  • Then add raw mango pieces and continue cooking for half an hour on low flame and remove from fire when the gravy is thick.
  • Garnish with curry leaves and serve hot with boiled rice .

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