Meen (Fish) In a Curry Dish

Indian Food Recipes are evovlved through trial and error over centuries and are perfect and has to be followed to the T for the desired effect. This recipe is one which is a favourite to the Kerala population for whom fish is a must in their daily meal routine. Sea fare is a part of their natural bounty and so is Manga or (raw mango). Mango the fruit is a hot favourite for the Kerala population and there are many dishes with mango.

Meen Manga Curry

Ingredients: , For Tempering :

Fish (any variety) 500 gms, Coconut Oil 100 gms
Mango (Green raw) 2 nos, Shallots 50 gms
Shallots 10 gms, Curry leaves 3 gms
Ginger (chopped) 15 gms, Mustard Seeds 3 gms
Green chillie (slit) 10 gms, Red chillie whole 3 gms
Red chillie powder 20 gms
Corriander powder 20 gms
Turmeric powder 3 gms
Salt to taste
Wate 3 cups
Coconut (grated) one half
Coconut milk(from one half) one cup.

Method :

Clean and cut fish. Marinate with the mixture of red chillie powder, corriander powder, turmeric powder and salt and keep aside. Mix together mango. Shallots, ginger, green chillie with the fish after 10 minutes of marinating and bring to boil in a vessel with the lid on. In Kerala fish is always cooked in flat earthen pots with wide mouths with lids. It will be worthwhile to buy a piece when you visit Kerala. Now cook on slow heat. When the mixture has almost dried out add the coconut milk and the coconut grate. Simmer for sometime. Never let the coconut milk boil over because it will curdle and the taste will be different. Try and retain the goodness in the ingredients by cooking just right. Remove from fire. Note that the curry is never touched with a spoon so the fish has to be arranged before cooking. The water has to cover every fish in the same height. If you need to stir just swirl the pot. Make the tempering separately and pour on top of the dish.