RAW MANGO ALEPPEY FISH CURRY

By quality food products

Seer fish steaks (Substitute: Salmon (Kora), Tilapia (Thilopia) or Mahi Mahi (Avvanose)

500 gms

Quality Kashmiri Chili/Chili powder

1 tablespoon or as per taste

Quality Turmeric Powder

1 Teaspoon

Quality Fish Masala

1 Teaspoon or according to tast

Coconut Oil

1 Teaspoon

Coconut Milk (Thin)

2 cups

Coconut Milk (Thick)

1 cup

Ginger, sliced

2 inch piece

Chopped Green Chilies

2

Sliced Shallots-Ulli

About 10

Raw Mango, peeled and diced

1

Curry leaves

4 sprigs

Salt

As per taste

For Corn starch slurry

Corn Four

1 Heaped Teaspoon

Water

½ Cup

  • Pre time

    1 hr

  • serves

    4

  • difficulty

    Difficult

  • Seer fish steaks (Substitute: Salmon (Kora), Tilapia (Thilopia) or Mahi Mahi (Avvanose) : 500 gms
  • Quality Kashmiri Chili/Chili powder : 1 tablespoon or as per taste
  • Quality Turmeric Powder : 1 Teaspoon
  • Quality Fish Masala : 1 Teaspoon or according to tast
  • Coconut Oil : 1 Teaspoon
  • Coconut Milk (Thin) : 2 cups
  • Coconut Milk (Thick) : 1 cup
  • Ginger, sliced : 2 inch piece
  • Chopped Green Chilies : 2
  • Sliced Shallots-Ulli : About 10
  • Raw Mango, peeled and diced : 1
  • Curry leaves : 4 sprigs
  • Salt : As per taste
  • For Corn starch slurry :
  • Corn Four : 1 Heaped Teaspoon
  • Water : ½ Cup
  • Heat Coconut Oil in a pan on medium flame. Shallots, Ginger and Green Chilies.
  • Fry for around 2 minutes till the shallots become soft.
  • Reduce the flame to low and Raw Mango, Chili and Turmeric powder. Fry for just about 10 seconds.
  • Add in thin Coconut Milk. Bring the flame to medium. Let it come to a boil and simmer for 5-7 minutes on medium flame and add in the curry leaves.
  • Make corn starch slurry by mixing Corn and Water. Add in the corn starch slurry. Add in the salt.
  • Add thick Coconut Milk and one a cup of water.
  • Add the Fish Steaks. Cover the pan with a lid and let it simmer in low flame for 7-8 minutes.
  • Serve hot with Rice.