INGREDIENTS
2 tablespoon coconut oil
1/4 teaspoon fenugreek seeds
3 cloves garlic, finely chopped
1/2 inch piece ginger, finely chopped
5 Indian shallots, sliced
2 sprigs curry leaves (divided)
2 green chillies, chopped
2 tomatoes, sliced
1.5 teaspoon Kashmiri red chilli powder
1.5 teaspoon coriander powder
1 teaspoon salt
1/2 cup water
1 small raw mango, sliced
500 grams fish steaks
250 ml thick coconut milk
INSTRUCTIONS
Heat a pan and add in the coconut oil. To the oil, add the fenugreek seeds, garlic, ginger and shallots. Add the curry leaves and the green chillies. Saute for a minute.
Once the ginger and curry leaves turn aromatic, add in the tomatoes that have been sliced. Saute for a few minutes till the tomatoes turn mushy.
Once the tomatoes are cooked, add the red chilli powder and the coriander powder. Add the salt at this stage. Kashmiri chilli powder is not very hot but imparts a bright red colour to the curry. Saute for a few seconds.
Add half a cup of water and mix well to combine. Add in the sliced raw mangoes at this stage and the fish steaks. I have used cobia fish today. Any firm fish will work well.
Pomfret is what is mostly used in Paragon. Cover the pan with a lid and cook for three minutes. Open the lid and turn the steaks so they cook evenly. Cover again and cook for three minutes more.
Once the fish is cooked, add the coconut milk. We need thick coconut milk for this recipe. After adding the coconut milk, mix gently so as to not break the cooked fish pieces. Simmer the curry for a couple of minutes.
Finish the curry with a sprinkling of fresh curry leaves.