I was in no mood to make this curry, when I decided to make one recipe, i.e. the mango fish biriyani. But I had some leftover 1/2 of the mango, so decided to make this fast and easy curry, because as such the biriyani tasted so good, just wanted to make more rich and a complete meal with this curry. Coconut gravy goes well with any kind of biriyani. This was a perfect marriage of fish and mango and a new way to eat instead of the usual fish mango curry.
Ingredients:
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1 raw Mango peeled and sliced (I used only half mango)
1 Onion sliced
1-2 Green Chilies
1/4 tsp Olive Oil
To Make Paste:
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1/4 cup grated Coconut (can use fresh or desicated - I used desicated)
Salt to taste
1 1/2 tbsp Coriander powder
1/2 tsp Cumin powder
1 tsp Chili powder
1/4 tsp Ginger-Garlic paste
Method:
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1. In a mixer add the ingredients for grinding and make a smooth paste adding little water as needed. Keep it aside.
2. In a kadai or sauce pan enough water for gravy, add the ground paste, mix well, add the onions, green chilies and cubed, cover and cook on a medium flame until cooked.
3. Just after removing it form flame add the 1/4 tsp olive oil (optional), mix and cover it until you serve.
4. I served this with Fish Mango Biriyani.
5. You can serve with your choice of rice or it will go well with steamed rice or evn curd rice.
Sending this recipe to the event:
Ayeesha - Taste Of Pearl City - Event Name: Any one can cook
