Ingredients:

• 1 lb. king fish
• 5 green chillies, slit
• 1 piece of ginger, minced
• 2 to 3 Cloves garlic, minced
• 1 large onion, finely chopped
• 5 shallots, finely chopped
• 1 cup raw mango, cut into 1-inch cubes
• 2 medium-sized Tomatoes
• 2 cups of Coconut Milk
• 1 tsp Mustard Seeds
• 2 – 3 tbsp Kashmiri chilli powder
• 1 tsp Turmeric powder
• 2 tbsp Coconut oil
• a pinch of Fenugreek powder
• 4 -5 Curry leaves
• Salt to taste

Method:

1. Wash and cut the fish into pieces.
2. In a non-stick skillet, heat 2 tbsp coconut oil and add the mustard seeds.
3. When it starts to sputter, add onions, shallots, curry leaves, chillies, garlic and ginger and saute till the onions turn translucent.
4. Mash the onions with a long spoon.
5. Next, add turmeric powder, Kashmir chilli powder, salt, fenugreek powder and fry for a minute.
6. Next, add chopped tomatoes and cook for another minute.
7. Then, add the raw mango pieces with 2 cups of water and boil until the gravy reaches a semi-consistent texture.
8. Add the fish pieces and cook for another 5 minutes until the gravy becomes thick.
9. Add coconut milk and let it simmer on low flame for another 5 minutes.
10. Check salt and spice levels and adjust accordingly.
11. Serve with hot rice or kappa vevichathu. Excellent for Dosa as well.