Ingredients:

• Any sea water fish – 1/2 kg
• Raw mangoes – 1/4 kg
• Fresh coconut- 1
• Chopped Onions – 3
• Chilli powder – 2 tbsp
• Coriander powder – 3 tbsp
• Turmeric powder- 3/4 tbsp
• Baby Onions – 4
• Mustard Seeds – 1 tsp
• Coconut oil – 2 tbsp
• Curry leaves – 2 stalks

Method:

1. Clean the fish thoroughly and cut it into small fillets. Marinate the fish with peeled and cut raw mangoes and spices.
2. Keep it aside for an hour.
3. Grate the coconut and extract the first and second milk.
4. Transfer the fish into a pot (earthen pot for the traditional touch) and add the onions.
5. Add the second milk and cook for 15 to 20 minutes.
6. Add the first extract of the coconut and let it simmer for 5 minutes.
7. Remove it from the stove.
8. In a pan, heat the oil and add mustard seeds to it.
9. When they begin to splutter, add sliced baby onions and curry leaves and fry them well.
10. Pour this hot seasoning over the fish curry.
11. Serve it with steamed rice or boiled tapioca.

Recipe courtesy of Jasmin