MEEN MANGA CURRY- ANGAMALY STYLE!!!! - fish curry with mango in coconut milk
Angamaly(Kerala) is my hometown. If you have seen the Malayalam film "Angamaly Diaries " , you will know how authentic meen manga curry is to Angamaly. This is a one pot , no sauté recipe by my mother.
INGREDIENTS
- approx. 700-800 gms. fish with bones cleaned and washed(I have used rainbow trout)
- 1 and 1/2 cup raw mango sliced into long pieces(150 gms.)
- 3 green chillies (remove seeds, if less spice is needed)
- 3 tsp kashmiri chili powder
- 1 tsp coriander powder
- 1 tsp fenugreek powder
- 1 tsp turmeric powder
- 1/2 of a medium sized onion sliced thin
- curry leaves
- coconut milk squeezed from 2 cups grated coconut , squeezed three times , first milk separated. Second and third milk can be combined.
- Vinegar , depending on the sourness of the mango and as per taste(1 Tbsp.)
- 2 Tbsp. coconut oil
- salt to taste
METHOD
- Wash , clean and cut the fish into pieces.
- Put all the ingredients except the fish ,coconut milk and salt , in a clay pot. Rub the spices nicely into the mango pieces . Keep it aside for at least 30 minutes.
- After 30 minutes , put the fish pieces in the pot . Add salt .Reserve 1 cup of the first milk and add the rest of the coconut milk into the fish pieces, turn on the stove on medium high heat.
- Bring it to a boil . Simmer boil until the fish and mango pieces cook well and the onions turn slightly translucent, remember clay pot takes more time to heat up , compared to a metal pot , turn off the stove. Check for salt .
- Wait for the curry to stop boiling , about 5 minutes, pour in the reserved 1 cup of the first coconut milk. Cover and keep for 30 minutes. Check for salt and sourness.
- My favorite combination is rice , meen manga curry and cherupayyar thoren , on a nice lazy afternoon.
NOTES
- The curry can be made in a steel pot too. The cooking time will differ.
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