Kerala meen pachamanga curry or fish curry with raw mangoes

This traditional and easy to make dish from Kerala, uses the sourness of mango to balance the sweetness of ground fresh coconut.

Preparation time: 5 minutes

Cooking time: 12 minutes

Serves: 4

400 gms medium-sized fish pieces (ideally pomfret for its clean, sweet taste)

1 cup grated coconut

1 tsp coriander powder

1 tsp red chilli powder

½ tsp turmeric powder

½ cup sliced raw mango

4 to 5 green chillies

3 shallots

1 cup (200 ml) water

2 sprig curry leaves

Salt to taste

1 tbsp coconut oil

Step 1: Clean and cut the fish into medium-sized pieces. Wash thoroughly and drain the water. Set them aside.

Step 2: To a blender, grind coconut, turmeric powder, chilli powder, coriander powder and shallots to a smooth paste by adding little water.

Step 3: Take a 'manchatti' or earthen pot and place the fish pieces. Add ground coconut paste and pour one cup of water. Give it a gentle stir. Also note, the mixture should be runny but not watery.

Step 4: Next, add raw mango pieces, slit green chillies, curry leaves and salt to taste.

Step 5: Cook the fish with its lid closed for 5 to 6 minutes on a medium flame and cook for another 5 minutes on a low flame without the lid. Swirl the pot 3 to 4 times for a few seconds to prevent the fish from sticking to the bottom.

Step 6: Finally, pour one tablespoon of coconut oil on top followed by some curry leaves. Close the pot with a lid and let it sit for 5 minutes before serving.

Step 7: Serve hot with cooked rice, roti (flatbread) or parotta (layered flatbread)