Meen-Maanga Thenga Arachu Vachathu(Fish cooked with Mango in a Coconut Gravy)
?Since my childhood, the most common preparation of fish, was either Fish Fry or Meen Pattichathu. During the Mango season, the Meen Pattichathu, gives way to another style, which is Meen-Maanga Thenga Arachu Vachathu. In this dish, raw mango is used as the souring agent.
Ingredients
- 500 gms Fish
- 1 - 1/4 cups Mango Sliced
- a sprig Curry leaves
- 3 - 4 green chillies Slit
- to taste Salt
To be ground to a fine paste
- 1 - 1/2 cups Coconut Grated
- 1/2 teaspoon Turmeric powder powder
- 1/4 teaspoon Coriander powder powder
- 1/2 teaspoon Chilli powder
- 1/4 teaspoon Ginger paste
- 1 clove Garlic cloves
For Tempering
- 1/2 teaspoon Mustard seeds
- 2 - 3 shallots Sliced
- a few Curry leaves
- a pinch Fenugreek powder
Instructions
- Soak the sliced mango in water. Keep aside.
- Grind the coconut with turmeric powder, coriander powder, chilli powder, ginger paste, clove and enough water, to a smooth, fine paste. Keep aside.
- Remove the mango slices from the water. Keep the water for later use.
- Take an earthen pot.
- Put the cleaned fish with curry leaves, mango slices, salt and green chillies and mix well.
- Add the ground paste to the fish. Add enough water.
- Cook on medium heat till the fish is cooked through.
- Check and adjust the seasoning.
- If you want more sourness, you may add the water in which mango was soaked.
- Switch off heat. For Tempering
- Heat oil in a pan.
- Add mustard seeds.
- When they start to splutter, add the shallots and curry leaves.
- Saute till the shallots turn brown in colour.
- Add the fenugreek powder and mix well.
- Pour the mixture over the fish curry.
- Serve the curry with Rice or any Indian bread of your choice.