As the season for raw mangoes bids adieu to the year, we are making most of the remainder of the fruit and enjoying it in as many ways as possible. The Panchmanga Meen Curry made by Clara Joy of Team APB, is a specialty of Thrissur, Kerala and one of our favourite ways of relishing the tart goodness of raw mangoes. This light and flavourful, coconut-based fish curry is conventionally cooked in earthen, flat base pots called chatti to keep the delicate fish pieces as well as mangoes chunks from shredding up. However, one can easily prepare this curry at home and here is the recipe for the same.
Yield: Serves 4-5
Prep Time: 15 minutes
Cook Time: 20 minutes
½ kg Surmai/Pomfret /Basa, thick, long pieces
4-5 tbsp Coconut oil
1 Onion, sliced
6-7 Green chillies, cut diagonally
3 sprigs Curry leaves
1 inch piece Ginger, crushed
5 tbsp Coriander powder
2 tsp Red chilli powder
1tsp Kashmiri chilli powder
1 tsp Turmeric powder
400 ml Coconut milk
3 medium Raw mangoes, peeled and cut lengthwise
4-5 Shallots, finely chopped
3-4 tsp Coconut oil
1 tsp Salt
Apply salt to the fish pieces and set aside for 5-10 minutes.
Mix 200 ml of coconut milk with 100 ml water and set aside.
Heat the coconut oil in a wide, shallow pan.
Add the green chillies, crushed ginger, two sprigs of curry leaves, onions and sauté well for 1-2 minutes or until the onions are transparent.
Add the turmeric powder and sauté for another minute.
Lower the flame and add the spice powders. Stir well for 1 minute.
Turn off the flame.
Add the fish pieces, the thinned out coconut milk, raw mangoes and salt to taste. Mix well.
Turn on the flame and leave to cook for 15 minutes.
Taste and adjust the seasoning as required once the gravy starts thickening.
Pour in the remaining coconut milk.
Bring it to a boil and turn off the flame.
In a small kadhai, heat the coconut oil.
Add the finely chopped shallots and curry leaves and fry until brown.
Pour over the fish gravy and cover the vessel till ready to serve.
Serve immediately with steamed rice.