| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 500 gms Fish Steaks
- 2 tsp Coconut Oil
- ¼ tsp Mustard Seeds
- ¼ tsp Fenugreek Seeds
- 2 Sprigs Curry Leaves
- 1 inch ginger finely minced
- 2 green chillies chopped
- 1 medium onion sliced
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 3 tsp red chilli powder
- ½ tsp salt
- 1 ripe tomato chopped
- 1 raw mango chopped
- ½ cup Fresh Coconut
Ingredients
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Instructions
- In a pan, heat coconut oil and add mustard seeds, fenugreek seeds and let them splutter. Add ginger, green chillies and curry leaves. Sauté for about 10 seconds and then add onions. Sauté until the onions turn soft.
- In a small cup, add all the powdered spices and add ¼ cup of water to make a paste. Add this paste, tomato and salt to the pan. Sauté for a couple of minutes and add the mangoes along with a cup of water. Bring to a boil.
- Meanwhile, grind coconut with ½ cup of water into a fine paste. Add this to the curry along with fish and simmer for about 10-12 minutes on medium flame. Switch off the flame and let the curry rest for about 10-15 minutes.
- Serve hot with plain white steamed rice.
Recipe Notes
Recipe Tip
You can use shallots instead of onions for this recipe to try another variation in taste.
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Frequently Asked Questions
How can I brighten the colour of the fish curry?
You can use Kashmiri red chilli powder to brighten the colour of the fish curry.
What fish is best for the curry?
You can use salmon, seer, pollock or pomfret fish for this curry.