Fish curry is a frequent dish in our friday lunch menu. Hailing from South of India, where fish is in plenty, its only natural we eat a lot of fish (Errr…. i dont, S and lil R loves it). Fish curry always tastes better the next day, or should be cooked well in advance during the day. The flavours develop the longer it rests. This is a not the typical spicy South Indian fish curry, this is more milder, and suits everyones palate.
IngredientsPrawns- 1/2kg Shallots– 50 gms ; sliced Ginger -1/2 in.; roughly chopped Green chillies -3 nos; slit lengthwise Curry leaves- a handful Red chilli powder- 2 tsp Turmeric powder- 1/4 tsp Coriander powder- 1 tsp Coconut milk- 2 cups Coconut oil- 2 tblsp. Raw green mango- 1 no.; small- sliced Gambooge/Kodumpuli- 1 no. Salt to taste
Clean and devein the prawns, wash them with chickpea flour (this helps to get rid of the strong fish odor) and keep aside. In a terracotta dish, heat 2 tblspn. of coconut oil. Add the sliced shallots to the hot oil, and saute them until translucent. Next, add the chopped ginger, green chilli and curry leaves to the sauteed shallots. Make a thick paste off the dry masalas, and add this to the onion mixture. Cook them until the oil starts appearing on the surface. At this stage, add less than half a cup of water, stir throughly and let it come to a simmer. The raw green mango, gambogee and coconut milk is added, and whole gravy is cooked on medium flame and brought to a simmer. Turn down the flame, add the prawns and cook further until the prawns are cooked and gravy is thickened. Add salt according to taste.
Let the curry rest in the terracotta dish, until its ready to serve. Garnish with fresh green chillies and curry leaves.
Update (17.10.12): I recommend this curry to be served the next day.