To get the best of this curry is to eat them a day after it has been cooked or atleast a few hours after it is cooked. You need to let the flavour of the curry to get into the mango.
any type of fish will do - for this I used kingfish.
1 tomato - sliced/chopped
1 green chilly
1 tbs of ginger garlic paste
1 tsp of mustard seed
5-6tbs of fish curry powder
1 tsp of turmeric powder
1 tsp of fennel powder
a sprig of curry leaves
a small bunch of coriander leaves - chopped finely
1 green mango - do not peel the skin, all sides of the mango, do not discard the seeds
6-8 small okras - washed and cut into two
1 small brinjal - quartered - if you like
2tbs of tamarind paste - mix with warm water 450ml of water
- Heat oil.
- Once it is hot, add in mustard seeds
- When it starts to sizzle, add in onions - fry till soft
- Stir fry ginger garlic as well.
- Add in tomato and green chilly.fry for a few more minutes till tomato soft.
- Add in the fish powder, turmeric and fennel powder, keep stirring making sure not to burn them till the oil starts to separate from the paste.
- Pour in the tamarind juice, stirring well.
- Add salt to taste.
- Add in mango including the seed.
- Let it boil for few minutes longer.
- At this stage if using brinjals add in. You need to let the brinjals cook a little while just before adding in okras. Adding in okras too early will make them soft and mushy.
- You can add in the okras and the fish (depending on the size of the fish, if it is big you may need to put the fish first before adding the okras.
- Once the fish is cook, switch the flame of, leaving the pot on the stove.
- Add in the chopped coriander leaves and curry leaves.
- Ready to serve.