Ingredients

• 1 lb. king fish
• 5 green chillies, slit
• 1 piece of ginger, minced
• 2 to 3 cloves garlic, minced
• 1 large onion, finely chopped
• 5 shallots, finely chopped
• 1 cup raw mango, cut into 1-inch cubes
• 2 medium-sized tomatoes
• 2 cups of coconut milk
• 1 tsp mustard seeds
• 2 - 3 tbsp Kashmiri chilli powder
• 1 tsp turmeric powder
• 2 tbsp coconut oil
• a pinch of fenugreek powder
• 4 -5 curry leaves
• Salt to taste

How to Make Mallu fish curry

• Wash and cut the fish into pieces.
• In a non-stick skillet, heat 2 tbsp coconut oil and add the mustard seeds.
• When it starts to sputter, add onions, shallots, curry leaves, chillies, garlic and ginger and saute till the onions turn translucent.
• Mash the onions with a long spoon.
• Next, add turmeric powder, Kashmir chilli powder, salt, fenugreek powder and fry for a minute.
• Next, add chopped tomatoes and cook for another minute.
• Then, add the raw mango pieces with 2 cups of water and boil until the gravy reaches a semi-consistent texture.
• Add the fish pieces and cook for another 5 minutes until the gravy becomes thick.
• Add coconut milk and let it simmer on low flame for another 5 minutes.
• Check salt and spice levels and adjust accordingly.
• Serve with hot rice or kappa vevichathu. Excellent for Dosa as well.