This fish recipe is from Kerala. It's made from coconut roasted along with the other spices. It has the taste of coconut along with the sourness from the mangoes and the subtle test of the drumsticks mixed with spices. Here I have used fish, you can use prawns also. This is a summer gravy as it is the season of mangoes.
Preparation time: 10 minutes
Cooking time : 15 minutes
Ingredients :
Fish : 500gm
Raw mangoes : 1/2 cup, diced
Drumsticks : 3, cut into 3'' pieces
Green chillies : 2 slit
Salt to taste
For the masala :
Coconut : 1/2 cup, grated
Dry red chillies : 2
Turmeric : 1 tsp
Fenugreek seeds : 1/4 tsp
Coriander powder : 1 tbsp
Curry leaves : 1 sprig
Shallots : 8-9 medium size
Coconut oil : 1 tbsp
For garnishing :
Fried curry leaves
Method:
1.Wash the fish well. Drain and keep aside.
2.In a kadai heat coconut 1/2 tbsp, add the grated coconut, red chillies, fenugreek seeds, curry leaves, shallots, coriander and turmeric powders.
3.Keep stirring so it does not stick to the base. When you get a good aroma take off from fire and let it cool. Put it in a blender and blend to a smooth paste.
4.In an earthen vessel, heat the remaining coconut oil. Add the ground masala and stir for about a minute or two.
5.Add the drumsticks along with a cup of water and salt. Mix and close the lid. Let it cook on high heat for 3-4 minutes or till the drumsticks are almost done.
6.Add the diced mango pieces and close the lid. Cook for 3-4 minutes as the mangoes cook very fast.
7.Add the fish pieces and slit green chillies, give it a good shake and close and cook on medium heat for 2-3 minutes
8.Transfer to a serving dish and garnish with the fried curry leaves. Serve hot with boiled rice or chapatis.
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