Fish Curry with Raw Mangoes & Coconut Milk | Mangaittu Meen Curry

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Kerala as such is a very small state in India but when it comes to flavors & tastes,there are many wide variations as far as the south ,north or central Kerala is concerned.This is an authentic preparation from Thrissur. All the dishes here are made dominantly with the richness of coconut  milk & coconut shredded including sambhar.I learnt this preparation from my MIL and this tastes exotic with steamed rice.It has a thick rich gravy with coconut milk and the tender pieces of raw mangoes adds flavor to the curry.My family loves this way of preparation a lot and I often make it whenever fresh raw mangoes are available.Do give it a try and you'll definitely fall in love with this dish !!!


Ingredients
firm fish with bones(pompano/pomfret/mackerel/shrimp) 500gm,1 lb
raw mangoes 1 large peeled & sliced (refer notes)
shallots 6-7 crushed
green chillies 4-5 crushed
ginger 1 tsp crushed
garlic 1 tsp crushed
chilly powder 1 1/2 tsp
turmeric powder 1/2 tsp
thin coconut milk 2 cups
thick coconut milk 1/2-3/4 cup
salt
to temper
shallots 5-6 sliced thin
curry leaves few
coconut oil 2 tbsp


Method
-Clean the fish by rubbing sea salt and cut in small pieces,wash under running water until it turns clear.Drain water,keep aside.
-Crush the peeled shallots,green chillies,ginger & garlic together in a mortar or pestle.
-Mix the fish with sliced mangoes,crushed shallots,green chillies,ginger,curry leaves & garlic in a manchatti/clay pot.Add in the chilly powder,turmeric powder.Add the thin coconut milk and salt.
-Heat the manchatti/clay pot on medium flame.Bring to boil,let it cook until the flavors blend well and fish is cooked.It may take upto 10-13 minutes after boil,depending on the kind of fish.
-Lower the flame and add in the thick coconut milk.Put off flame once you see one or two bubbles appearing at the corners of the pot.
-In another pan,heat coconut oil.Add in the sliced shallots for tempering.Add in the curry leaves and saute until the shallots turn purplish pink.Put off flame and add the tempering to the curry along with the oil.Close the lid and leave for 10 minutes to retain the flavors before serving.
-Serve with steamed rice !!


Servings ~ 2-3 adults

NOTES
* I have used golden pompano/avoli fish.Fillets may not taste very good in this preparation.
* You can increase the chilly powder as per your tolerance.
* The raw mango slices should be medium thick so that it doesn't get over cooked with the gravy.
* Don't boil the curry after adding the thick coconut milk or else it may curdle.
* Manchatti /clay pot brings out the actual flavors but you can use other non stick pans too.