Trivandrum Fish Curry

• servings: 4

Ingredients

¾ kg Fish

1 small Raw Green Mango sliced into long pieces

1 Drum stick cut into 2 inch pieces and split halves

4 Green Chilly split halves

2 cups Grated Coconut

1 tbsp Kashmiri Chilly Powder

½ tbsp Hot Chilly Powder

¾ tbsp Coriander Powder

1 tsp Turmeric Powder

4 Shallot

1 Tamarind - Gooseberry Size

2 stem of Curry Leaves

1 ½ tsp Salt

¼ tsp Fenugreek Powder

1 tbsp Coconut Oil

2 ½ cups Water

Directions

Grind grated coconut, chilly powder, coriander powder, turmeric powder, tamarind and shallot into fine paste. Use ½ cup of water.

Mix mango, green chilly, drum stick, 1 stem of curry leaves, ground paste and salt with 2 cups of water into a pan (mannchatti is preferred)

Boil the mix in high heat and once bubbling, adding fish and mix slightly to spread even. Close the pan and leave small air gap.

Allow fish to cook and once almost cooked add fenugreek powder.

Allow the curry to boil and cook in low heat until oil comes around the top edges.

Add rest of curry leaves and coconut oil on top and allow it to rest for 5 minutes covered.

Ready to serve.