Malabar Fish Curry

Recipes can be tweeted, remember I have already told you? I told you that we can tweet the originality to recipes according to how we prefer them to be and of course, making do with ingredients from own country ground (Moroccan Chicken Stew, Thai Tomato Soup, Aloo Gosht, Tofu Katsu & Vietnamese Fish Soup)? Instead of buying or buying for the sake of buying or just because we badly want to trend in front or at the back of other people's recipes? Guys, stop doubting yourself and you must believe me(Chilli Soy Fish, Fish Sandwich, Fish Noodle Soup, Teppanyaki Salmon & Salted Fish Bone Curry). That's how it has been for me and my cooking, and I have not regretted, neither will I regret if I continue to do so. Thus, for this Malabar Fish Curry, of course, the must use ingredients are part of it and let's not forget about coconut milk (Thai Green Fish Curry).


Regardless, I didn't have curry leaves, so I didn't add and instead of tamarind juice, I decided that  sour mangoes (Prawn Mango Curry) will do their job for sourness (Asam Pedas Ikan, Indian Fish Curry & Teochew Steamed Fish). For the curry paste, I basically blended those ingredients as listed below and my choice of fish had to be black pompret/bawal hitam. Anything short in this Malabar Fish Curry? No. Definitely not. Its still a Malabar Fish Curry without compromising on the promising and fantastic Malabar, aka Kerala tastes (Crispy Chilli Fish & Thai Crispy Fish).

Ingredients

1 medium size black pompret - clean and cut into medium size pieces

3 small green mangoes - remove seeds and quartered (with or without the skin)

4 tbsp oil
1/2 cup thick coconut milk 

Salt for taste

For curry paste (to ground/blend) 

1 1/2 tsp turmeric powder
4 shallots

3 green chilies
1/2 tsp plain chilli powder  

1 inch ginger

5 garlic

2 tbsp black pepper seeds

** add water and pulse into a thick paste

Method

When oil is heated, add the thick grounded paste.

Stir and fry till oil splits

Pour 1  1/2 cups of water and add mangoes in.

Stir and simmer till mangoes are half cooked.

Gently drop in fish and continue to simmer.

When fish is cooked, add salt and coconut milk. 
Stir and remove from heat.