Himangini Singh
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Another summer favourite dish is here! If you leave it to me, I can whip up so many dishes using the mighty mango, it’s amazing. The tanginess, the sweet-sourness, the overall texture of it makes it a very flavourful accompaniment to any dish we may think of during this season!
The fish curry in itself is a family favourite, with spices galore, and familiar flavours – and the addition of the mango just kicks it up a notch further! A perfect dish for lazy afternoons, or for balmy evenings, here is my recipe for this mango fish curry.
Ingredients
300 GRAMS Bhekti Fish
2 PIECES Adrak
½ PIECE Lehsun
1 ½ TSP Haldi
½ TSP Lal Mirch Powder
1 KATORI Grated Nariyal
1 ½ TSP Dhaniya Seeds
4-5 PIECES Sabut Lal Mirch
Curry Pattas
1 ½ TBSP Sarson Tel
1 ½ Sarson Seeds
Coconut Milk
½ TBSP Sugar
1 Aam
Salt To Taste
Method
Marinate the fish with little adrak and lehsun paste, some namak swad anusar, haldi and lal mirch powder. In a non-stick pan put 1 tablespoon sarson tel and pan fry the fish from both sides. Now take 1 katori freshly grated nariyal, 1 ½ teaspoon dhaniya seeds, around 4 to 5 sabut lal mirch, 2 pieces of adrak and ½ a lehsun piece. Sauté it in a non-stick pan for 2-3 minutes and once cooled down, make a paste of this by adding a little water in the blender. Take a pan or kadhai and put 1 ½ tablespoon of sarson oil, then add 1 ½ teaspoon of sarson seeds, 1 teaspoon of chopped lehsun, 2 sabut lal mirch and some curry pattas. Now add the nariyal paste, and add 1 ½ teaspoon haldi and ½ teaspoon lal mirch powder. Cook until it develops a paste like texture. After this, add coconut milk, bring it boil and add some salt. Add 1 aam to this, and cook until the aam becomes a little soft. Add ½ tablespoon sugar to it, and then add the fish. After adding the fish, give it a final boil and serve it with rice. You can prepare this dish using aloo as well, if you are a vegetarian!
