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Fun, filling and fine this fish curry is sure to please from the kitchens of  chrismukkah

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*Er...oddly enough, I'm still waiting for some mangoes that I had just bought, just for this recipe, to ripen :B So... I will come to my substitute in a moment!

Recipe for Meen Manga Curry /Pazhamanga Meen Curry /Fish Mango Curry

From: http://www.kothiyavunu.com/2011/07/.....ngo-curry.html

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 4

Optional*

Ingredients :

Any kind of Fish /Meen : 1 lbs /1/2 lb (cut the fish to medium sized pieces- I used a pound of cod I had just frozen recently)

Grated Coconut : 1/2 cup - Here, I used 1/2 can of coconut milk plus a good bit of its 'solids'*

Mango : 1 (medium sized mango, cut into big slices) Like I said- my mangoes weren't ready at all to be used.

BUT... I did have some leftover packets of guava pulp in my freezer! (used 2)*

Shallots / Small Red onions : 8 - 10 (more like 2 shallots, one small onion, chopped...it was more than enough)

Tomatoes : 1 (medium sized, chopped)

Green Chillies : 3 (used serranos, seeded and deveined)

Crushed Ginger and Garlic : 1 1/2 tbsp

Turmeric Powder : 1 tsp

Red chilli Powder : 1 tsp (used a bit of paprika here*)

Fennel Seeds / Perinjeerakam : 1/2 tsp (skipped...derp)

Mustard Seeds : 1/2 tsp (used ground mustard)

Fenugreek Seeds /Uluva : 1/4 tsp (didnt have, and its hard to find- went with a dash of garam masala instead*)

Curry: 2 – 3 teaspoons

Coconut Oil : 1 tbsp (used veggie oil, it was already getting enough coconut*)

Sliced Lemon* (I figured if I'm going to put it on the fish anyways, a good squeeze cant hurt- then I threw in the squeezed lemon itself right in there, just to lend its lemony goodness)

Salt to taste


Method of Preparation :

1.Wash the fish and rub it with little lemon juice and salt, rinse well; drain it and set it aside.

2. In a blender grind the grated coconut , half of the small red onions, fennel seeds and all the spice powder to a fine paste by adding 1 cup of water.

3. In a pan (preferably in 'manchatti' an earthen pot) pour grounded coconut mixture.

4. Add chopped tomatoes, green chillies, mangoes pieces, (or guava pulp) crushed ginger & garlic and salt along with 2 cup of water and mix well. Switch on the stove and allow to to boil over medium heat.

5. Once the curry starts to boil, add the fish pieces and cover it with a lid and simmer it for 5-8 minutes until the gravy thickens.

6. Tilt the pan/earthen pot in between such a way that everything is mixed well.

7. In a frying pan, heat coconut oil ,splutter mustard, fenugreek seeds,curry leaves & remaining shallot saute till it turns to light brown and add to the curry...Serve with rice and enjoy! (skipped this, but don't let that stop you)

Notes :

Keep this curry for at least 1-2 hours before serving so that the gravy absorbs all flavors.

I have used Tilapia in this recipe, you can use this recipe with any fish.

I'm pretty sure this will turn out quite good- since it sort of thickened down a bit (but not by much), what I also did was add one cup of jasmine rice, which was boiled before hand in a cup and 1/2 worth of water in a separate pot. The rice absorbed, became nice and fluffy- took it off the heat, then threw that rice right into the dish itself.

Will be eaten later nom nom nom :P

Update with tasting notes: Very good- spicy, and just needs a bit more salt to taste. Other than that delicious :)

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Allergy warning – recipe contains fish & mangoes