Grandma’s mango fish curry

Fish curry is a big favourite if we are staying near the sea shore or coastal area where fresh sea food is available in abundance. This is my grandma’s mango fish curry, which I used to enjoy the most. The reason is, it is sour and raw mango is used in the curry. Fish and raw mango combination goes well together and it gives to the curry a distinct sour taste and flavour. I often like my curry to be tangy, sour and spicy. Mango fish curry goes well with just plain rice or with raagi mudda or raagi sankati (rice and finger millet flour ball or dumpling).

This mango fish curry is very easy and simple to prepare. This mango fish curry is usually prepared when raw mango is easily available and the day it is prepared, is enjoyed by everyone at home. We call it macchi ka khatta saalan (fish in tangy sauce) or kairi aur macchi ka saalan (raw mango and fish curry). This is my father’s favourite fish curry dish and he mostly enjoys it with raagi mudda. This takes very less time to cook as there is no need to wait for the onions to get fried, etc. You just add all the ingredients, mix them and cook with the lid closed. I have tried this mango fish curry with rohu, catla (carp) and seabass (koduva) as well. You can use any firm fish with fat.

Preparation time: 10 mins

Cooking time: 40 mins

Cuisine: Andhra, India (home style)

Spiciness: Medium

Serves: 3

Ingredients

  • Fish (rohu) – 600 gms
  • Raw Mango – 1 (medium size) or 300 gms or 2 (small)
  • For paste

  • Onions – 130 gms or 2 (medium)
  • Tomatoes – 150 gms or 2 (medium)
  • Chilli powder – 3 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Garlic cloves – 2
  • Fresh/frozen coconut (grated) – 1/3 cup
  • Water -1/3 cup
  • For gravy

  • Oil – 5 tbsp
  • Tomato (chopped) - 1 or 100 gms
  • Garlic clove – 3
  • Curry leaves – 15 to 20
  • Water – 1 1/2 cups
  • Green chillies (slit) – 4
  • Salt – as per taste
  • Coriander leaves (roughly chopped) – 1/4 cup or a handful

Method

  • The fish is sliced into medium sized pieces. I have added fish head as well.
  • Chop the mango pieces with skin on into medium sized pieces. I have also used the seed of the mango.
  • Roughly chop the onions and tomatoes. Add all the ingredients in a mixer, grind them to a smooth paste with coconut and water.
  • Take a big wide vessel and add the ground paste, tomatoes, green chillies, salt, garlic cloves, curry leaves, oil, fish pieces and mango pieces. Mix well.
  • Add 1 1/2 cup water that is required for the fish to cook and to get the consistency required for a curry. Cook until the fish is cooked and oil starts to separate from the curry.
  • This is how my grandma used to prepare her mango fish curry. In the end, add some coriander leaves and simmer for about 10 to 12 mins.
  • Or

  • Take a wide vessel and add all the ingredients - the ground paste, tomatoes, oil, green chillies, salt, garlic cloves (no need to chop). Add water and mix well. Cook for about 8 mins with the lid closed until the oil starts to separate from the curry.
  • Add fish pieces, mango pieces and few coriander leaves. Coat them with the curry. Cook with the lid closed for about 10 to 12 mins on a medium flame.
  • Do not mix the fish pieces with a spoon. Just swirl the vessel slowly to mix.
  • Add the remaining coriander leaves and simmer the fish curry for about 15 mins with the lid closed. The oil will start to separate from the gravy/curry. Switch off.
  • Let the fish rest for about 5 to 10 mins. Optionally, garnish with a few coriander leaves and serve.
  • Serve the fish curry with hot plain rice or raagi mudda.

Notes

  • There are many different varieties of mangoes. If the mango you have is very sour, then just use one mango instead of two. Add the mangoes according to your taste.
  • Use nice plum, juicy, red tomatoes. It will give you a good taste and colour to the fish curry.
  • You can add all the coriander leaves in the end while simmering and you can also garnish with a few while serving.
  • If the mango is not sour, you can add about 1/2 tsp of thick tamarind paste, while cooking the curry.
  • If the curry thickens, you can add water to get the desired consistency.
  • If you want, you can discard garlic clove or just mix it with the rice and enjoy.
  • Every additional ingredient will give a slightly different taste to your curry. Feel free to add/remove ingredients as per your liking.

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