Ingredients for the paste 7-8 cloves garlic 5-6 dry red chillies 1/2 tsp turmeric powder 1 tsp Kashmiri red chilli powder 2 tsp coriander powder 3-4 tbsp water Ingredients for the curry 1 tbsp coconut oil 1 tsp ginger, finely chopped 2-3 green chillies, slit 1 sprig curry leaves 3-4 small onions, sliced 1 cup water Salt, to taste 4-5 slices of raw mango 2 fish slices, of your choice
Ingredients for tempering 2 tsp coconut oil 8-10 shallots 4-5 small garlic 1/2 tsp mustard seeds 1/4 tsp fenugreek seeds 2-3 dry red chillies 1 sprig curry leaves
To make the paste, add all the ingredients in a mixer grinder and grind to make a fine paste. Keep aside.
Heat oil in a pan. Add ginger, green chillies, curry leaves and cook for a few seconds. Add onions and cook until slightly browned.
Add the ground paste, 1/2 cup water, salt and cook until the masala leaves oil.
Add water, raw mango slices and cook for 3-4 mins. Add fish slices, cover and cook until fish is done.
For tempering, heat oil in a pan. Add shallots, garlic and cook until it is soft and slightly browned.
Add mustard seeds, fenugreek seeds, dry red chillies and curry leaves.
Once done, add the tadka to the curry, mix well and serve hot with rice.