Nethili-Mango curry

Fish and Mango ---nothing can go wrong with this ...

What do you need :

Nethili meen -2 cup ( Frozen)
Raw Mango-1/2 cup ( Frozen)

Tamarind : small lemon sized ( adjust this depending on Mango)

Salt : as needed

Tempering

Coconut Oil- as needed

Mustard seeds : 1/2 tsp

Urad dal : 1/2 tsp

Curry leaves : few springs

To grind:
Small onion -1
Garlic-2 cloves
Shredded Coconut-1 cup
Turmeric powder - a pinch
Red chillies - 3
Whole Pepper-1 tsp.

How you make this :

I used Frozen nethili this time and they were little on the bigger side compared to the tiny ones I usually get.These are ready to use but I still thawed them and washed them on running water.Keep them aside.Grind the ingredients listed under ' To Grind' into a fine paste. Mix this paste with tamarind extract.In a heavy bottomed pan, on medium flame start boiling the coconut+tamarind mixture. Add water as needed. Once the raw smell of the coconut paste is gone, reduce the flame and add in the raw mango and fish with salt as needed. My frozen mango were like little shavings of mango without the skin. So I had added it with the fish pieces as both will cook faster.But If you were to use raw mango, then you might need to add mango little earlier. Once the mango pieces are 3/4th cooked then you add the fish pieces.Let this mixture cook slowly and in the mean time heat coconut oil in a separate pan, fry mustard, urad dal and curry leaves.Pour this tempering into the cooked fish curry and switch off the heat.

Do not stir the dish too much with the spoon as it might break the fish pieces. And you canal ways adjust the tamarind extract depending on the sourness of the mango.Note: I had added in some green chillies as well for some extra kick but this is completely optional.

We had this dish with some king fish fry and kappa Puzhukku.