So you might be preparing Kerala Style Fish Curry using green mangoes or kodampuli recipes for your loved ones but this ideas may be helpful.
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Kerala Style Fish Curry using green mangoes or kodampuli
Kerala Style Fish Curry using green mangoes or kodampuli

Before you jump to Kerala Style Fish Curry using green mangoes or kodampuli recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.

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We hope you got benefit from reading it, now let’s go back to kerala style fish curry using green mangoes or kodampuli recipe. To cook kerala style fish curry using green mangoes or kodampuli you need 12 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Kerala Style Fish Curry using green mangoes or kodampuli:
  1. Get 10 - 12     1 inchs King Fish thick pieces of (or King Mackerel)
  2. Provide 3 cups coconut milk *
  3. Provide 1/2 tsp chopped ginger thinly
  4. You need 3 green chillies small slit length-wise
  5. Use 1/2 tsp turmeric powder
  6. Use 2 tsp red chilli powder (1 tsp for mild, 3 tsp for extra hot)
  7. Prepare 2 tsp salt of (or a little more as per taste)
  8. Prepare 1 of 1 cup inch mango cube raw/green pieces
  9. Provide (or 3 small pieces of kodampuli)
  10. Provide 1 tbsp red onions shallots finely chopped or
  11. Prepare 1 tbsp coconut oil
  12. Take 1 sprig curry leaves of
Steps to make Kerala Style Fish Curry using green mangoes or kodampuli:
  1. Method:Take a medium size cooking pot (I use earthen pot since that's what's used traditionally in Kerala and this imparts a nice smoky flavor to the fish curry). But you could use any stainless steel or non stick pot.  Add the cleaned pieces of fish into the pot(make sure to drain any water used for cleaning). Next add the green chillies and the ginger. then add the turmeric powder, red chilli powder and salt.  Next add the cut raw mangoes (or the kodampuli that has been soaked in a tbsp of…
  2. Place the pot on the stove on medium heat for about 2-3 minutes till you see the coconut milk bubbling. Immediately put the burner on low simmer and cover the pot with a lid. Cook covered for about 20 minutes swirling the pot gently every 5 minutes or so in order to prevent the fish from sticking to the pot. Next open the lid and let the curry simmer for about 2 minutes in the open until you get the gravy to a thick consistency.
  3. Finally take one tablespoon of coconut oil in a tadka pan and heat the oil for about 30 seconds. Then add the chopped onions and saute till golden brown. Add the curry leaves with its stem.  Pour all the coconut oil and the onions and curry leaves into the fish pot. Your fish curry is ready. Enjoy with rice and pappadam.
  4. For getting coconut milk:
  5. 2 cups of fresh grated coconut or (frozen grated coconut that has been thawed)
  6. 2 cups plus 1 cup of warm water
  7. Take the 2 cups of fresh grated coconut (or thawed frozen grated coconut) and add to a blender along with 2 cups of warm water.  Blend for about 1-2 minutes. Then strain using a large strainer directly into the pot with the fish.  Next take the coconut from the strainer and again add to the blender with another 1 cup of warm water. Blend it again for about 1 minute and strain this milk into the pot so you will have approximately 3 cups of coconut milk.

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