Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

August 15, 2011

FISH AND GREEN MANGO CURRY

1 kg good fleshy fish cut into medium pieces              2 teaspoons ginger garlic paste 3 green chilies                                                             3 tablespoons […]

1 kg good fleshy fish cut into medium pieces             

2 teaspoons ginger garlic paste

3 green chilies                                                            

3 tablespoons coriander leaves

1 teaspoon cumin powder                                         

2 teaspoons chilly powder                                        

½ teaspoon turmeric powder                                      

Salt to taste                                                          

3 tablespoons oil                                                        

2 green mangoes peeled and chopped                   

2 onions sliced finely                                                

½ cup coconut paste                                                 

Cook the green mango pieces with the green chillies and a pinch of tumeric in a little water till soft. Heat oil in a pan and fry the onions till golden brown. Add the tumeric powder, chilly powder, ginger garlic paste, cumin powder, coconut paste and salt and mix well. Keep frying on low heat till the oil separates from the masala.  Add the fish and the cooked mango pieces and sufficient water and cook for 5 to 6 minutes till the fish is done.   Garnish with the chopped coriander leaves. Serve hot.

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Article written by Bridget White-Kumar
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