This curry is adapted from Mrs. K. M. Mathew’s book , Flavours of the Spice Coast.
Saute shallots in coconut oil till browned (3–4 minutes). Add ⅛ tsp fenugreek seeds and two stalks of curry leaves.
Add dry masala powders and saute on low heat.
Next, add green mango slices and when half cooked, add fish slices, 1 cup water, and salt. Cook for 5 minutes.
Add the ground coconut mix.
Heat oil and splutter mustard seeds.
Add the sliced shallots, red chillies, and curry leaves. Add to the fish curry.
Let it sit for 10 minutes for flavours to blend.
Refrigerate leftovers
Serve with rice and a side dish of vegetable thoran and papaddoms.
Traditionally this dish is prepared in a chatti or mud-pot.
