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GOK #53: Maanthal (Nangu/sole fish) meen manga curry

GOK #53:  Maanthal (Nangu/sole fish) meen manga curry
Sole fish with mango and coconut cooked in chatti (clay pot) is one of the typical Kerala style fish curry. The sourness of the mango combined with fleshy fish pieces blended in a mixture of grounded coconut served with hot piping rice, pickle and pappad..Oh Yum!

1/2 kg Sole Fish (cleaned and cut into pieces)
3 cups of Coconut milk taken from 1 coconut grated
2 Green raw mangoes cut into cubes
1 big Tomato chopped
10 Shallots
2 tbsp Red chilli powder
1/2 tbsp Turmeric powder
3 piece Gambooge (Kudampuli)
4 Green chilli
5 Curry leaves
For seasoning:
3 tbsp Coconut oil
1/4 tbsp Fenugreek seeds (Uluva)
2 Dry red chilli
10 Curry leaves

In a mixer grind coconut milk, shallots, chilli powder, turmeric powder and salt until everything is mixed well.

Pour this coconut milk mixture into clay pot called Chatti.

Add chopped gambooge (Kudampuli) , tomatoes, green chilli, curry leaves and allow the coconut milk mixture to boil for 2 minutes

Then slide fish and mango to above gravy and allow to cook for 10 minutes in low flame. Then switch of the flame.

To prepare the seasoning, heat coconut oil and first fry fenugreek seeds and then dry red chilli. Add curry leaves and pour the seasoning to the fish gravy. No need to heat the Meen Manga Chatti Curry. Just eat it with piping hot rice.

Courtesy:  Latha Dinesh