PREPARATION

1. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon mustard seeds, 1/4 teaspoon fenugreek seeds, 1 tablespoon cumin, 5 dry red chili, 6 curry leaves and stir for a minute.

2. Add 200 grams onions and fry till translucent or until it turns golden brown in color.

3. Then, add 1 teaspoon turmeric and stir well.

4. Add 1 teaspoon coriander powder, 1/2 teaspoon red chili and mix it well.

5. Now, add 100 grams tomato and saute till it turns soft and pulpy.

6. Add 1 teaspoon salt and mix it well.

7. Then, add 100 grams raw mangoes and mix it again.

8. Add 250 milliliters water and stir well.

9. Now, add 1 teaspoon sugar, 110 milliliters coconut milk and mix it well.

10. Bring it to a boil.

11. Add 200 grams fish and mix it again.

12. Again bring it to a boil.

13. Cook for 5 - 7 minutes on low heat.

14. Add 1/2 teaspoon garam masala and mix it well.

15. Cook for another 3 - 5 minutes.

16. Serve hot with roti or rice.