Black Pomfret & Raw Mango Curry

When raw mangoes are in season, I like to make this ‘no coconut’ Black Pomfret & Raw Mango Curry. The curry is spicy and tangy and makes you drool. You need to douse this curry on some hot rice and you’ll go all slurp, slurp and dribble, dribble till your tummy is filled to the brim and you can eat no more. Do try it out. (For more recipes using Mango, click here)

Serves: 4 to 6 Persons

Prep. Time: 30 Mins. + 30 Mins. (standing)

Cooking Time: 25 to 30 Mins.

Ingredients:

• Black Pomfrets [Halwa] (small) – 3
• For the Masala Paste:
  • Dry Red Chillies (bedgi) – 8
  • Corriander Seeds – ¼ tsp.
  • Cumin Seeds – ¼ tsp.
  • Turmeric Powder – ¼ tsp.
• Onion (finely chopped) – 1 medium
• Garlic (lightly crushed) – 8 cloves
• Tamarind – 1 marble sized ball (soaked in 50 ml warm water)
• Raw Mango (cut into pieces)– 2 small
• Turmeric Powder – ¼ tsp.
• Oil – 1 tbsp.
• Sea Salt – 1 tbsp. + ½ tsp.

Step 1:    Clean / wash and cut the fish.  Apply ½ tbsp. salt and the turmeric to the cleaned fish and leave aside for 30 minutes. Similarly, apply another ½ tbsp. of salt to the cut mango pieces and keep aside.

Step 2:     Grind the ingredients for the masala paste to a fine paste using a little water.

Step 3:     Heat oil in a pan. Add the chopped onion and sauté till light golden on medium heat. Add the spice paste and sauté for a minute. Add 250 ml warm water and let it come to a boil.

Step 4:     Mash the soaked tamarind with your fingers and strain the pulp into the pan. Add the garlic, and mango pieces and let it cook for 6 to 8 minutes on medium heat.

Step 5:     When the curry starts boiling and the raw mango is about ¾ done, add the fish pieces and the ½ tsp. salt. Let it cook for 5 to 6 minutes on medium heat uncovered. Swirl the pan in between. Do not stir with a spoon as the fish will disintegrate.