Ah, the Kingfish curry.
A staple in many South Indian households, this dish is a celebration of flavours. But what makes it truly special is the addition of raw mango. The raw mango slices enhance the flavour of the curry in ways you wouldn’t believe. It’s like a tangy twist that takes this dish from ordinary to extraordinary.
Trust me, once you try it, there’s no going back.
Now, before we delve into the world of mangoes and magic, let’s gather our ingredients.
Ingredients For the Fish and Marinade:
- 1 500g FreshToHome kingfish, cut into bite-sized pieces, or even Mahi, Mahi or shall we say Mahi Mango?)
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chilli powder
- 1/2 teaspoon of coriander powder
- 1/4 teaspoon of cumin powder
- Salt to taste
- 1 tablespoon of vegetable oil
For the Curry Base of KingFish Recipe:
- 1 tablespoon of vegetable oil
- 1 medium onion, finely chopped
- 2 green chillies, slit lengthwise
- 1 teaspoon of mustard seeds
- 10 curry leaves
- 1 medium tomato, chopped
- 1 raw mango, peeled and chopped
- 1/2 cup of water
- Salt to taste
- 1/4 cup of chopped fresh coriander leaves
The Fun Part: Cooking Up a Storm
Alright, folks, buckle up! Here’s where the magic happens:
1.
Marinate the Mayhem
In a bowl, combine the fish pieces with the ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Let this party marinate for at least 30 minutes (or longer if you have the time, the flavours will be even deeper).
2.
Tempering Time
Heat the oil in a pan or pot over medium heat. Once the oil is hot, add the mustard seeds. Watch them pop and dance around like happy little firecrackers (seriously, it’s entertaining). Once the popping subsides, add the curry leaves and green chillies. Let them sizzle and release their wonderful aroma for a few seconds.
3.
Onion O’Clock
Throw in the chopped onion and fry until it becomes translucent. Imagine it’s getting a healthy tan on the beach (because who doesn’t love a good tan… on onions?).
4.
Tomato Tango
Now add the chopped tomatoes and cook until they soften and become mushy. Think of them giving up their juicy secrets to create the perfect base for our curry.
5.
The Mango Moment
Here comes the star of the show, the raw mango. Add it to the pan and cook for a few minutes, allowing the tartness to mingle with the other flavours.
6.
Watery Wisdom
Pour in the water (remember, adjust the amount based on your desired curry consistency) and bring the mixture to a boil.
7.
Fishy Feast
Gently add the marinated fish pieces to the simmering curry. Let it cook for about 10-15 minutes, or until the fish is cooked through and flaky. Don’t overcook it, or you’ll end up with rubbery fish – nobody wants that!
8.
Finishing Touch
Add salt to taste and give the curry one last stir. Garnish with fresh coriander leaves and a few more curry leaves for that authentic South Indian touch.
The Grand Finale
And there you have it – a delicious, tangy South Indian KingFish Curry with Raw Mango. Serve it hot with steamed rice or fluffy appams, and watch as your family and friends devour it with glee.Seafood lovers, much like the ocean itself, have diverse tastes and preferences. Some adore the vibrant flavours of fish with mango salsa and coconut rice, while others savour the simplicity of baked fish with mango salsa.
SUBMITTED BY:
Deva Darshan
FreshToHome Customer, Since 2022
Fish Lover & Home Chef