View Ingredients
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Ingredients
- Coconut oil: ¼ cup
- Seer or pomfret fish (curry cut): ½ kg
- Shallots (sliced): ¼ cup
- Garlic cloves (sliced): 10
- Green chillies (slit): 6
- Ginger (julienned): 1 tbsp
- Coriander powder: 2 tsp
- Red chilli powder: 1 tsp
- Turmeric powder: ½ tsp
- Raw mango (sliced): ¾ cup
- Coconut (finely ground with ½ tsp cumin seeds): ¾ cup
- Water: 1 cup
- Rock salt to taste
- Coconut oil: 20 Gm
- Mustard seeds: ½ tsp
- Shallots (sliced): 1 tbsp
- Red chillies (deseeded and broken in half): 3
- Handful of curry leaves
Fish with Green Mango Curry
This curry is adapted from Mrs. K. M. Mathew’s book , Flavours of the Spice Coast.
