FISH AND GREEN MANGO CURRY

Serves 6           Preparation Time 45 minutes

Ingredients

½ Kg King Fish / Seer Fish slices / Spanish Blue Mackerel

1 teaspoon ginger garlic paste

1 teaspoon coriander powder

1 teaspoon cumin powder

2 teaspoons chillie powder                                       

½ teaspoon turmeric powder

Salt to taste                                                          

3 tablespoons oil

2 green mangoes peeled and cut into medium size pieces                  

2 onions sliced finely

 ½ cup coconut paste

2 green chilies

3 tablespoons coriander leaves to garnish

                                             

Cook the green mango pieces with the green chillies and a pinch of turmeric in a little water till soft.

Heat oil in a pan and fry the onions till golden brown. Add the ginger garlic paste and sauté for a few minutes. Add the turmeric powder, chillie powder, cumin powder, coriander powder, coconut paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the fish and the cooked mango pieces and sufficient water and cook for 5 to 6 minutes till the fish is done.   Garnish with the chopped coriander leaves. Serve hot with rice.

Fish in Mustard Gravy

1 kg good fish such as Hilsa or Trout
3 tablespoons oil
2 tablespoons mustard powder
1 teaspoon turmeric powder
8 to 10 green chillies
Salt to taste

Make a paste of the mustard with about 6 tablespoons of water. Heat oil in a non-stick pan and fry the mustard paste and turmeric powder for about 5 minutes on low heat. Add 3 cups of warm water and mix well. Bring to boil. Add the fish, green chillies and salt and cook on medium heat till the fish is cooked and the gravy thickens a bit.

STUFFED MACKERELS

Serves 6
Preparation Time 45 minutes
6 medium sized mackerels
3 tablespoons oil
3 teaspoons chilly powder
2 teaspoons pepper powder
2 teaspoons ginger garlic paste
1- teaspoon cumin powder
1- teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice
1-teaspoon salt
Clean and remove the scales, fins and insides of the fish. Wash well. Mix all the above ingredients together with a little water to form a paste. Slit each fish lengthwise on either side keeping the center bone intact. Stuff the paste into each fish very evenly on either side of the center bone. Rub some of the paste on the outsides as well. Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown. Serve with onion rings and chips.