Ingredients

Raw mango - 1
Salt - 1 tsp

Coconut oil - 2 tbsp
Corriander powder - 1½ tbsp
Chilly powder - ½ tbsp
Turmeric powder - ¼ tsp
Salt - ⅛ tsp
Fish pieces - 750gms
Ginger - 2 tbsp
Shallots - ½ cup
Green chilly - 4
Curry leaves - 2 sprig

Second coconut milk (thin milk) - 2½ cups
First coconut milk - 1 cup

Coconut oil - ¼ cup
Shallots - ¼ cup
Curry leaves - 2 sprigs
Chilly powder - ⅛ tsp
Turmeric powder - ⅛ tsp

Method

- Into a bowl add mango pieces and salt and marinate well.
- Keep this aside until water starts draining out from the mangoe pieces.
- Into an earthen pot add oil, corriander powder, chilly powder, turmeric powder and salt.
- Add the fish pieces and mix well.
- Add shallots, ginger and curry leaves and mix well again.
- Add the mango pieces and mix well and marinate
- Leave this aside for 10 to 15 minutes.
- After 15 minutes, add second coconut milk into the marinated fish.
- Turn on flame to high and bring this to boil.
- Add more salt if needed and reduce flame.
- Close lid and cook this until both the fish and mango pieces are cooked.
- Add first coconut milk and increase flame.
- When this starts to boil, turn off flame and keep aside.

- Into a heated pan, add coconut oil.
- Add shallots and brown this on high flame stirring occasionally.
- Add curry leaves and turn off flame.
- Add turmeric powder and chilly powder and mix well.
- Pour this over the cooked fish curry and close lid.
- Serve hot.