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How to make Fish And Green Mango Curry - Surmai cooked in a coconut gravy with raw mangoes.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : King Fish, Raw Mango (कच्चा आम)

Cuisine : Indian

Course : Main Course Seafood

Fish And Green Mango Curry
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

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Fish And Green Mango Curry Recipe Card

Fish And Green Mango Curry
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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Fish And Green Mango Curry Recipe

  • King Fish 1 inch slices 8

  • Raw Mango sliced 2 medium

  • Lemon juice 2 tablespoons

  • Salt trimmed to taste

  • Turmeric powder 1 teaspoon

  • Oil 6 tablespoons

  • Coconut scraped 1 1/2 cups

  • Onion chopped 1 medium

  • Red chilli powder 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Green chillies slit 4

  • Coriander powder 1 tablespoon

  • Curry leaves 10-12

  • Rice flour 1 1/2 tablespoons

  • Tamarind pulp 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Marinate fish in a mixture of lemon juice and salt half a teaspoon of turmeric powder for about fifteen minutes. Heat two tablespoons of oil in a pan and shallow fry till half done.

Step 2

Drain and set aside. Soak one cup of scraped coconut in one cup of warm water for three to four minutes. Grind and squeeze to extract milk.

Step 3

Heat oil in another pan. Add onion and sauté till soft. Add half the remaining turmeric powder, half the red chilli powder, two tablespoons of scraped coconut and salt and sauté for two to three minutes.

Step 4

Add two cups of water and let the curry simmer. Add a little more oil to the oil in which the fish pieces were fried. Add mustard seeds, green chillies, coriander powder, remaining red chillli powder, curry leaves, remaining turmeric powder, raw mango sli

Step 5

Strain the onion curry into this tempering, pressing well to extract all the flavours. Add the fried fish. Mix the rice flour with quarter cup of water to make a smooth paste and add it to the curry.

Step 6

Cook stirring continuously till the curry thickens. Add coconut milk and stir. Add a little tamarind pulp and let the gravy come to a boil. Switch off the heat and garnish with coriander leaves.

Step 7

Serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.