This traditional and easy to make dish from Kerala, uses the sourness of mango to balance the sweetness of ground fresh coconut.
Preparation time: 5 minutes
Cooking time: 12 minutes
You will need: Two medium-sized fish pieces, preferably pomfret Image Credit: Supplied/Sobha Varghese View gallery as list 1/2
400 gms medium-sized fish pieces (ideally pomfret for its clean, sweet taste)
1 cup grated coconut
1 tsp coriander powder
1 tsp red chilli powder
½ tsp turmeric powder
½ cup sliced raw mango
4 to 5 green chillies
1 cup (200 ml) water
2 sprig curry leaves
Salt to taste
1 tbsp coconut oil
Step 1: Clean and cut the fish into medium-sized pieces. Wash thoroughly and drain the water. Set them aside.
Step 2: To a blender, grind coconut, turmeric powder, chilli powder, coriander powder and shallots to a smooth paste by adding little water.
Step 3: Take a ‘manchatti’ or earthen pot and place the fish pieces. Add ground coconut paste and pour one cup of water. Give it a gentle stir. Also note, the mixture should be runny but not watery.
Step 4: Next, add raw mango pieces, slit green chillies, curry leaves and salt to taste. Add sliced raw mangoes… Image Credit: Supplied/Sobha Varghese View gallery as list 1/2
Step 5: Cook the fish with its lid closed for 5 to 6 minutes on a medium flame and cook for another 5 minutes on a low flame without the lid. Swirl the pot 3 to 4 times for a few seconds to prevent the fish from sticking to the bottom.
Step 6: Finally, pour one tablespoon of coconut oil on top followed by some curry leaves. Close the pot with a lid and let it sit for 5 minutes before serving. Top it off with a tablespoon of coconut oil… Image Credit: Supplied/Sobha Varghese View gallery as list 1/2
Step 7: Serve hot with cooked rice, roti (flatbread) or parotta (layered flatbread)
The post Kerala meen pachamanga curry or fish curry with raw mangoes appeared first on The Frontier Post.