Chop Shallots and Garlic, cut Green Chillies lengthwise, slightly pound Ginger piece, slice Raw Mangoes and keep them aside.
Mix the ingredients mentioned under ' For Curry Paste' in warm water and keep it aside.
Heat Oil in a Earthenware or a Deep Pan, splutter Mustard seeds, Fenugreek seeds and Curry Leaves in medium flame.
Sauté Shallots, Green Chillies, Garlic and Ginger until shallots turn translucent.
Add the Curry Paste and sauté it in very low flame until oil separates from the mix and raw flavour goes.
Pour thin Coconut Milk and allow it to boil in low flame for few minutes.
Add Raw Mango slices to the above and allow it to cook.
Add Fish Slices, Salt and cook for few more minutes.
Pour Thick Coconut Milk and leave this in low flame for few minutes.
Switch off the flame, cover and allow it to rest for some time over the stove top, this will help all flavours get infused into the fish.
Serve hot with Rice or Tapioca.
Goes well with Vellayappam, Idiyappam, Puttu, idli, Dosa, Chappathi etc.,
I used Sole fish for the curry.
Adjust the cooking time depending on the type of fish used.
Can substitute mangoes for Kokum/Tamarind.
Can also grind grated coconuts and add it to the curry instead of Coconut Milk.
Adjust the amount of spiciness according to your preference.
I love tangy Fish Curries, so I have added 1 full mango for the curry, can add more or less according to your preference.
Tempering the Curry in coconut oil enhances the taste, can use any other vegetable oil too.
This Curry tastes best the next day.
These lines from an old Malayalam song are enough to get any Keralite craving for a Mouth Watering Fish or PrawnCurry, cooked with spices and the smoky, sour taste of the ‘Gambooge’ , ‘ Fish Tamarind’ or ‘Kudampuli’- translated – ‘Pot Tamarind’