Fish Mango Curry

This dish is much more subtler in terms of spice and when the season of mangoes is galore, there's nothing like it to cook it up for lunch. A pappadom and pickle with rice and fish curry will do just fine...

Ingredients:
Fish  - 450gms (I used Black Pomfret, which was skinned off and cut into fillets)
Dry red chillies - 5
Coriander powder - 1tsp
Turmeric powder - 1tsp
Cumin powder - 1/2tsp
Red button onions - 6, thinly sliced
Ginger - 1tbsp, julienned
Plum garlic cloves - 2 sliced
Curry leaves - 3sprigs
Salt to taste
Raw mango - 2tbsp, chopped roughly
Coconut gratings - 1 1/2cup

Grind the coriander, turmeric, cumin powders along with the dry red chillies with just enough water to make a smooth paste. Combine the fish, ground masala, ginger, garlic, curry leaves and salt in a pan. Add 3/4cup of water and bring to a boil and then simmer for another 15minutes. Add the raw mango to the fish curry, simmer again for 5 more minutes. Meanwhile grind the coconut gratings with 1/2cup warm water as fine as possible an add to the curry.
Temper 1tsp mustard into a pan, add a sprig of curry leaves and 3-4 button onions sliced. Fry till the onions are golden brown and add a couple of dry red chillies and pour this over the fish curry and serve.