My Cookery Page

This is a little unusual as salted fish is used.  However it is no less delicious, and gives fish curry a little twist from the usual.  Best eaten with white rice.

Ingredients:  300g dried salted fish fillets; 500ml water; 250g grated coconut; 240g peeled & cubed unripe mango, from 4 small mangoes; 2 tbsp oil; 1-1/2 tsp chilli powder; 1 tsp mustard seeds; 1 tsp turmeric powder;  1/4 tsp fenugreek; 1 tsp cumin powder; 2 onions, sliced ; 2 dried chillies, cut into 3cm pcs;  2 tsp minced ginger; 1 tbsp minced garlic; 6 green chillies, halved lengthwise; 2 sprigs curry leaves; 1 onion, sliced.

Method:  Soak  the salted fish in water to rid of excess salt for 10 minutes.  Drain and cut into 2cm cubes.   Place the fish, mango, chilli, coriander, turmeric and cumin powders, 2 onions, ginger, garlic, green chillies, curry leaves and water in a large saucepan.     Cover and cook over low heat until the fish is soft.

Add in grated coconut and cook until the gravy thickens, for about 5 to 10 minutes.   In a separate pan, heat the oil and saute the mustard seeds, fenugreek and dried chillies until fragrant.  Add the onion and saute until it browns lightly.  Transfer to the simmering fish curry, stir to mix well and remove from heat.