This fish curry is special. It has that tanginess of mangoes combines with sweetness from the coconut milk, spiciness from the chilies. Once this Manga Meen Curry is served over a steaming hot rice, it is a lip-smacking.
- Fry small onions and desiccated coconut powder in hot oil then grind to a fine paste by adding ginger garlic paste (optional).
- In the same pan, add oil. When it is hot enough, add mustard seeds and let it splutter.
- To it, now add cumin seeds, green chilies, curry leaves, small onion, along with ground onionmasala paste, cook it.
- Once oil oozes out, season it with turmeric powder, salt, fennel powder, coriander powder, cumin powder, garam masala powder, red chili powder, and let it cook for 2-3 more minutes.
- Then boil the gravy by putting chopped raw mango pieces, tamarind pulp in it.
- After that, even put the fish pieces and cook for 5-7 more minutes.
- At last, garnish with chopped coriander leaves and mix well.
DeliciousTamil Nadu Mango Fish Curry is ready to serve after 2 hours with enhanced flavors.