Guest recipes with Serene Tharian

A party in the mouth

Fish Mango Curry with Coconut Milk

In Kerala, king fish is used to make this curry. A firm fish is perfect for this recipe, but salmon chunks may be used or fillets with bone in.

This mango fish curry is spicy, tangy and is really a party in your mouth because it has spiciness from the chillies, sourness from the mango, sweetness from the shallots and or onions, and bitterness from the fenugreek.

This curry is inspired by the seasonal abundance of mangoes in Kerala. Sometimes I like to use a semi ripened almost raw mango to add a delicious sweetness and tang to the curry.

Underripe mangoes if you can find them can be peeled, cut up into chunks and frozen to be used later.

Mango is what brings out the signature sourness and tang in this dish, so without it, this curry would not be the same. In saying that, using tamarind paste will add that sour element and is what is usually used after the mango season.

 

4 tablespoons coconut oil

1/4 teaspoon fenugreek seeds

3 cloves garlic, finely chopped

1/2 inch piece ginger, finely chopped

10 shallots, sliced fine or 2 medium onions sliced fine

2 sprigs curry leaves

2 green chillies, chopped

2 tomatoes, sliced

1.5 teaspoon Kashmiri red chilli powder (not as spicy as regular – adjust to taste)

1.5 teaspoon coriander powder

1/2 teaspoon cumin powder

1 teaspoon salt or to taste

1/2 cup water

1 small underripe mango, sliced

500 grams fish steaks

250ml thick coconut milk or 1 tin

 

Heat a pan and add in the coconut oil on a low flame. Before the oil gets really hot add the fenugreek seeds, garlic and ginger. This will flavour the oil and not burn the aromatics.

When the aromatics have become slightly browned and sautéed add the sliced onions or shallots. When the onions have become translucent and aroma is blended add the curry leaves and the green chillies. Sauté for a minute while stirring. Once the ginger and curry leaves turn aromatic, add in the tomatoes that have been sliced. Saute for a few minutes till the tomatoes turn mushy.

Once the tomatoes are cooked, add the red chilli powder, cumin powder, and the coriander powder. Add the salt at this stage. Kashmiri chilli powder is not very hot but imparts a bright red colour to the curry. Sauté the masala till the oil separates and it has the texture of a thick jam.

Add the half cup of water and mix well to combine.

Add in the sliced mangoes at this stage and stir. Once the mixture has heated and is bubbling, lower the heat and add the fish steaks. Cover the pan with a lid and cook for 2 minutes on low heat. Keep the lid closed, switch off the heat and leave the steaks in the gravy to cook.

Open the lid after 20 minutes to check on the cook of the fish. Add the coconut milk in the quantity you require, switch on the heat on medium and cook for 1 minute. You can make this dish with prawns too. Serve with rice or nan.

 

Serene runs amateur cooking club The Best Exotic Kerala Kitchen, where cooking lessons are held for friends and family. Tel: 99 222462