Mango Fish Curry & Carrot Poriyal

Mango Fish Curry & Carrot Poriyal
Mangoes are hot favorite of mine since I was a kid. I just go crazy about these fruits. My collage-mate used to tease me about my habit of consuming mangoes like anything.Whenever they are in season my friends will definitely get me some. By adding these sweet and sour mangoes to fish curry is just out of the world. I mange to get some really good quality of manages in Indian Stores and just prepare these delirious lip smacking fish curry and my son just loved. The curry would taste even better with catfish but I wasn't able to get them so I used Tilapia instead.

Ingredients
Serving Size:4

For the masala paste:
10 shallots
1 tomato
3 galic cloves
1 small ginger root
4 curry leaves
1/4 tamarind juice
1/4 cup coconut powder
1tsp salt
1tsp chillie powder
1/2tsp grama masala
2tbsp fish curry powder
1tsp cumin seeds
1/4tsp fenugreek seeds

Add 2tbsp oil to a wok on medium flame and roast all the ingredients til golden brown expect the tamarind juice. Transfer the roasted ingredients to a food processor ,pulse a bit by bit add the tamarind juice to a smooth mixture. Keep aside

Marinate for the fish:
1lb tilapia cubed
1tsp chillie powder
1/2tsp turmeric powder
1tbsp fish curry powder
2tsp fresh lime juice
1tbsp grounded pepper
1tsp salt

First mix the with salt and leave aside for 10 minutes. Then rise then well and transfer them to large bowl with all the remaining ingredients. Mix well and let it marinate for 2 hours in fridges. Remove 1/2 hour before cooking from the fridge.

1 cup chopped green mangoes
1 large chopped red onion
1 large tomato quartered
2 green chillies spit into halves
3 garlic cloves sliced thinly
few sprig curry leaves
1/2tsp mustard seeds
1/2tsp cumin seeds
1/4tsp fenugreek seeds
1 cup hot water (optional)
salt to taste
chopped coriander leaves

Preparation Methods:
Heat a pressure cooker with 2tbsp oil on medium flame and splutter cumin ,mustard and fenugreek seeds followed by the sliced garlic cloves,chopped onions and tomato. Once the onions becomes golden brown -pour in the pulsed mixture-then add the chopped mangoes. Saute them well and add 1/2 cup of water and pressure cook for just 1 whistle. This enable the manages to get cook faster and the juice will be fully infused in the curry. Wait for the pressure to be released. On a medium flame at 1tsp of ghee and splutter the curry leaves and pour the curry mixture in. Once it starts to boil add the marinate fish and reduce the flame to low and cover the wok with a lid. Don't stir as it will break the fish. Once the curry thickens adjust the level of salt and remove from flame. Serve hot with chopped coriander as desired and my favorite combination is to have them with lime rice or tamarind rice.

Carrot Poriyal
Since my daughter like to eat carrot very much -I have prepared them as a side dish for the Mango Fish Curry.
Ingredients

1 cup sliced carrots
1 red onion chopped
2 cloves garlic minced
1 green chilled minced( seeds removed)
few sprig curry leaves
1tbsp chanan dhal
1tbsp ural dhal
1/4tsp mustard seeds
1/4tsp cumin seeds
1tbsp grounded pepper powder
salt to taste
chopped coriander leaves

Preparation Methods:
On a medium flame heat a skillet with 2tbsp oil o and splutter cumin ,mustard, curry leaves, ural dhal.minced garlic, green chillie and channa dhal followed by the chopped onions. Once the onions becomes slightly brown add the chopped carrots slices with salt and pepper powder and saute till they become tender.Adjust the level of salt and transfer to a serving plate garnished with chopped coriander leaves.



Comments

Chitra said…
Cant try fish curry ,but will surely try carrot poriyall,this method is new to me..Thanks mam :)
Babli said…
I liked your blog very much. I appreciate for the wonderful presentation with delicious and mouth watering pictures.
You are welcome in my blogs.
Priya said…
My mom used to prepare this mango fish curry, but my hubby doesnt like this combo, mouthwatering curry...Carrot poriyal my all time favourite..Delicious dishes..

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