Angamaly Fish Curry

Yum

Ingredients :
 Fish             -        1 Kg. cut in small to medium cubes
Raw Mango -         1 (medium sized, peeled  & sliced)
Onion           -         1 (medium sized, finely sliced)
Shallots        -         20 no.(finely sliced)
Green Chillies -      4-5 (sliced)
Garlic              -     4 cloves (crushed)
Ginger             -     1" piece, (sliced)
Turmeric Powder -  ½ tsp.
Coriander Powder : 3 Tbsp.
Red Chilli Powder : 1½ Tbsp.
Salt to taste
Vinegar    -     3 Tbsp.
Coconut Oil -  3 Tbsp.
Curry Leaves - 2 sprigs
Semi Thick Coconut milk – 2nd extract - 1 cup
Thick Coconut milk -1st extract     -          ½ cup

For Tempering :
Fenugreek Seeds    -  ¼ tsp.
Shallots/Cherriya ulli         -   8 (finely chopped)
Dried Red Chillies -   4
Red Chilli Powder   -  ½ tsp.
Fenugreek  powder(ulluva podi) - a pinch
Curry Leaves - 1 sprig
Salt to taste

Method:
1. In a pan (heavy bottomed/manchatti), add the sliced onion, small onion, crushed garlic, chopped green chillies, sliced ginger, turmeric powder, coriander powder, red chilli powder & required amount of salt & crush them with your fingers.
2. Add the curry leaves, vinegar, coconut oil into it and combine well.
3. Now pour the semi thick coconut milk & half of the thick coconut milk so that it just covers the ingredients.Add  little if required.
4.Keep the vessel on high flame & bring it to  boil. Once it starts boiling add the sliced raw mango  and cook until the mango pieces are almost done(cooked). Check the gravy for salt.
5. Reduce the flame to medium, slide in the fish pieces; check and adjust the salt & swirl the pan so that all the fish pieces are  immersed in the gravy.
6. Bring the gravy to a boil then Cover and cook  for  about 15 mins or till the fish is cooked. By now the mango pieces would  be done too.
7. Lower the flame to low & pour the remaining half of the thick coconut milk & cook for another minute or two. Swirl/shake the vessel(DO NOT use a spoon as the fish might crumble) so that everything is combined well. Remove from flame & set aside.
8. for the tempering.. In a frying pan, heat coconut oil, splutter fenugreek seeds, sliced  shallot, dried red chillies, curry leaves & fenugreek  powder and red chilli powder, saute till it turns to light brown in colour and  pour it on the  curry .
9. Goes well with rice,  Appam or any other Indian bread.

Notes :
* I used King Fish/nei meen , Pomfret/ avoli or any other  thick fleshed fish can be used.
* I used Fresh coconut milk . You can use coconut milk powder or the canned one too, but fresh coconut milk does make a huge difference .
Recipe Source: Taste of Kerala