Fish Curry with Raw Mango and Drumsticks in a Spicy Coconut Gravy
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Tilapia fillets – 4-5 (cut into bite sized cubes)
Raw Mango – ½ Mango peeled and cut into thin strips
Drumsticks* – 6-7 pieces (I used frozen drumsticks –if using fresh then cut 1 drumstick into 3” pieces)
Fresh grated coconut – 1 cup
Dry red chiles – 3-4 pieces
Corriander seeds – 2-3 tbsp
Turmeric powder – 1.5 tsp
Water – 3 cups (1 cup for ground masala paste + 2 cups for gravy)
Ginger (cut into thin strips ) – 1/2 inch
Green chiles – 2-3 cut lengthwise
Roma Tomato – 1 medium (cut in quarters)
Meen puli/Kodampuli (Gambooge Tamarind) – 1-2
lime sized pieces
Fenugreek powder – 1/4 tsp
Curry leaves – 1 sprig (6-8 leaves)
Salt – to taste
Instructions:
Clean and cut the fish into small cubes. Grind the coconut, dry red chiles, turmeric powder and corriander seeds into a fine paste with 1 cup of water.
Heat a non-stick deep bottomed pan on medium heat and pour the spice-coconut paste. Add the ginger, green chiles, fenugreek powder and tamarind and let it come to a simmer.
Now add the fish, raw mango slices, drumsticks, tomato pieces, curry leaves, salt and add 2 cups of water or as per the gravy required and let the mixture boil until the fish is cooked. Serve hot with Rice.
*Drumsticks are long, green pods grown on trees outside of many homes in south India. They have small, white flowers and pods shaped like drumsticks. The small, round leaves and inner parts of the pods are cooked and eaten. (From ehow.com)
From manjuseatingdelights.blogspot.com