Fish Mango Curry

Fish Mango Curry 

1. Onion medium slice - 50 gm
2. Tomato - 200 gm
3. Raw mango - 20 gm 
4. Ginger - 20 gm
5. Garlic - 20 gm
6. Green chilly - 5 nos
7. Turmeric powder - 1/2 tea spoon
8. Chilly powder - 10 gm
9. Coconut oil - 50ml
10. Kashmiri chilly powder - 2 table spoon
11. Raw mango slice - ½ mango
12. Tamarind pulp - 20 gm
13. Salt - 15 gm
14. Fenugreak seeds - 10 nos
15. Curry leaves - 10 gm
16. Coconut milk - 200 ml
17. water - 250 ml
18. Kingfish cubs - 100 gm
19. Fresh coconut milk(1st extract) - 50 ml
20. Fresh coconut oil - 1tbsp

Method 

Slice tomato mix it with chopped ginger, garlic, Kashmiri chilly powder, turmeric powder, tamarind pulp and salt, keep the mix aside for 10 minutes, heat oil in a pan(recommending earthenware pot), crackle fenugreek seed, curry leaves and green chilly. Then add tomato mix. Add double water of tomato mix and reduce it in small fire until the mix reach its half quantity. Then add raw mango slices. Add coconut milk. Off the fire finish it with one table spoon of coconut oil and fresh curry leaves. Recommended to scale fish like snapper, grouper, and white pomfret for best resultsOnion medium slice - 50 gm