Kerala Style Fish Curry with Raw Mangoes / Manga Itta Meen Curry

Ingredients

1 lb fish ,cleaned and cut into small pieces (preferably king fish or pomfret)
1 cup grated coconut
2 tbsp red chilli powder
1 3/4 tbsp coriander powder
1 tsp fenugreek seeds
1/4 tsp fennel seeds
1 tomato, sliced
1/2 portion of a big mango, sliced into medium pieces (You can add more if you like sourness)
2 or 3 green chillies, cut lengthwise
1 cup water
salt to taste
2 tbsp coconut oil

For tempering

3 tbsp coconut oil
6 or 7 small onions, thinly sliced
a twig of curry leaves

Preparation

1. In a blender add the grated coconut, red chili powder and coriander powder. Blend well to get a smooth paste and keep aside.

2. Heat coconut oil in a earthen pot and asd the fenugreek seeds and fennel seeds to this. Once it splutters, reduce the flame to low and pour the ground coconut paste to the pot.

3. Add water and salt to this and mix well.

4. Now add the sliced raw mango,tomato and green chillies to it and cook in medium heat.

5. Once the curry starts to boil and mangoes are cooked enough, add the fish pieces and cook in low heat until the fish is cooked well and the gravy thickens up. Turn off the heat.

6. For tempering , heat coconut oil in a pan and add pearl onions and curry leaves. Saute until they turn light brown in color. Add this to the curry.

7. Cover the fish curry with a lid and keep aside for 30 minutes to enable the flavors to seep inside the fish.