250 - 300 Grams Fish - Cut to size , I used Sole fillets.
2+1 Tablespoons Oil.
1 Teaspoon Methe Seeds.
1 Cup Peeled & Cubed Raw Mango.
1 Cup Water.
1 Tablespoon Gur/Jaggery Grated ( Adjust )
2 Dried Red Chilies.
1 Dried Chili ( Soak in a bit of hot water ,10 minutes later grind to paste).
1 Teaspoon Mustard Seeds.
I like to wok fry my cubed fish fillets till half done as I find they remain firm and flaky .So I wok fried the fish and set aside for later use.
Heat 2 Tablespoons regular oil .Add methi seeds . Let the seeds splutter well and till black, 1 minute , that infuses their flavor , discard seeds.
Add dried red chilies to the same oil , saute to color then add haldi powder , salt , chili paste and chopped mango.Saute 1 minute , add 1 cup hot water along with the gur .Cover and simmer 10 minutes till pulpy .Strain through a sieve .
Heat 1 tablespoon oil , splutter mustard seeds and crackle curry putta , pour onto the mango stew , add water if needed and add the fish fillets. Cook 2-3 minutes to marry all flavors.Adjust all flavors.
A hint of sweetness balances out the sour mangoes , the end result is delicious !
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