INGREDIENTS:

Any sea water fish – 1/2 kg
Raw mangoes- 1/4 kg
Fresh Coconut- 1
Chopped onions- 3
Chilly powder- 2 tablespoons
Coriander powder- 3 tablespoons
Turmeric powder- 3/4 th tablespoon
Baby onions- 4
Mustard seeds- 1 teaspoonfull
Coconut oil- 2 tablespoons
Curry leaves- 2 stalks

DIRECTIONS:

Clean fish thoroughly and cut into small fillets.

Marinate fish with peeled and cut raw mangoes and the spices.

Keep for 1 hour.
Grate the coconut and extract milk in two parts.

The first part of the milk should be extremely concentrated.

Then, add some water to the leftover of the coconut and extract milk a second time.

Transfer the fish into a pot (earthern pot for the traditional touch), add the onions and 2nd extract of milk and cook for 15-20 minutes.

Now add the first extract of the coconut and let simmer for 5 minutes.

Remove from fire.
In a pan, heat the oil and add mustard seeds.

When they begin to splutter, add sliced baby onions and curry leaves and fry well.

Pour this hot seasoning over the fish curry.

Serve, after some keeping time, with steamed rice or boiled tapioca.

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