Fish in Mango Mustard Curry

Ok this mother's recipe fish dish looks complicated but its fairly simple and pretty fast to make. It's from the east coast of Northern Andhra and Orissa. The first time you make it, might be slightly tricky. The second time around, you'll have a better idea of the proportions. The third time, it'll be perfect! And that's how many times I made it.

Fish

Fish (surmai/kingfish) - 10 to 12 pieces

1 tbsp Turmeric powder

1 tsp Salt or to taste

1 tbsp vegetable oil

Sprinkle the turmeric powder and salt on the pieces of fish. 

Make sure all the pieces are rubbed in on both sides

Heat the oil in a non-stick pan

Fry the pieces of fish lightly until they are firm enough not to disintegrate in the curry.

Mango

1 large raw green mango (make sure its sour)

1/4 tsp salt or to taste

1/2 small cup of water

Peel the mango and cut it up roughly

Boil it in half a cup of water (or less as the mango gives out some water) with salt till tender

Let it cool and blend it in a mixer

Mustard Paste

10 pods of garlic (i put a whole bulb)

2 green chillies

1 tbsp jeera

1/2 tbsp mustard seeds

Grind the garlic, green chillies and jeera till you get a rough paste

Add the mustard seeds and give it quick grind till the mustard seeds are roughly broken (Grinding it more will make the paste too bitter)

Curry

Add mango pulp in a cooking vessel with 3/4 litre water (should make enough curry for the fish)

Add 1 tbsp of sugar (un-heaped)

Bring to boil and add the fried fish pieces

Boil for another minute till the fish is cooked and turn off the fire

Add 1 tbsp of the mustard paste and gently stir (do not add too much as the curry will turn bitter)

Add salt after tasting the curry and gently stir

Seasoning

4-5 pods of garlic crushed

1/4 tsp mustard seeds

1/2 tsp jeera

2 red dry chillies

1/4 tsp methi seeds

few curry leaves

1 tsp vegetable oil

Heat oil in a small frying pan

Add mustard and jeera

Add the rest of the ingredients and fry

Add the seasoning to the fish curry and gently stir.

Garnish with a handful (or more) of chopped spring onion stalks

Serve with steamed rice

Like all sour dishes, it tastes better the next day.