Mango Fish Curry
Mango fish curry is made with marinated fish pieces, ideally shoal or striped snakehead fish, cooked in a light gravy made of raw mango juice and some thin slices of it. It also includes a particular masala paste made with poppy seeds, dry red chilies, and ginger, plus a bunch of whole spices.
Ingredients
To marinate the fish:
- 4 pieces fish shoal fish
- Salt to taste
- ½ tsp turmeric powder
To make the masala paste:
- 2 tsp poppy seeds
- 2 pieces of dry red chilies
- 2 pieces of ginger half inch in size, washed and peeled
To cook mango fish curry:
- 1 piece raw mango peeled, 5 slices of one half and juice of the other half
- Mustard oil as much as required
- ½ tsp fennel seeds
- ½ tsp kalonji kalo jeera
- ½ tsp cumin seeds
- 1 piece dry red chili
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- Salt to taste
- ¼ tsp sugar
- 1.5 cups water
- 4 pieces of green chilies whole
Instructions
- Marinate and keep aside 4 pieces of shoal fish with ½ tsp of turmeric powder and salt to taste.
- Soak 2 tsp of poppy seeds, 2 pieces of dry red chilies and 2 pieces of ginger (half inch in size, washed and peeled) in water for some time and then grind them.
- Grate half a piece of raw mango and squeeze out the juice from it. Slice the other half of the mango into 5 pieces.
- Fry the marinated fish pieces on both sides in as much hot mustard oil as required on a medium flame until golden. Remove when done.
- Fry ½ tsp of fennel seeds, ½ tsp of kalonji (kalo jeera), ½ tsp of cumin seeds and 1 piece of dry red chili in the same oil for 30 seconds and then add the poppy seed paste with a little bit of water. Mix and cook nicely until it becomes dry and the oil separates.
- Mix ½ tsp of turmeric powder and ½ tsp of Kashmiri red chili powder, cook for 2 minutes and then add the raw mango slices along with salt to taste and ¼ tsp of sugar. Mix, cook for 1 minute and add 1.5 cups of water. Cook for 2 minutes more.
- Add the fried fish pieces. Cover and cook for 3 minutes. Then add 4 pieces of whole green chilies and bring it to a boil.
- Add the raw mango juice squeezed out earlier. Mix, cook for a minute and remove.
- Your simple and tasty homemade mango fish curry is ready.
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Notes
I have used fish pieces to make the dish. You can fry them, remove the skin and bones and then make the dish if you like.
Adjust the amount of raw mango to add according to its sourness.
This dish is traditionally cooked in mustard oil.
I add a bit of sugar to the dish to balance the sour taste of the raw mango.
Do not cook the dish for more than a minute after adding the mango juice or else it will lose the flavor and may even become extremely sour.
Nutrition Info (Estimation Only)
Nutrition Facts
Mango Fish Curry
Amount per Serving
Calories
299
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
100
mg
33
%
Sodium
118
mg
5
%
Potassium
734
mg
21
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
41
g
82
%
Vitamin A
675
IU
14
%
Vitamin C
20
mg
24
%
Calcium
57
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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