Manji ~ Ambuli ~ Alle piyava Gashi / Pomfret ~ Raw Mango ~ Ginger Onion Curry ......... Usually this curry is prepared adding tamarind, I just made this with Raw Mango for a change ....... Yummy with Rice ......
I have already posted pomfret curry with ginger onion before. I had added karmbola for that curry. You can add tamarind, bimbul, karmbola, kokum, raw mangoes etc. to the same curry too. The edition of these ingredients is only to bring in sourness / khaatapan to the curry. In today's curry I have added raw mango, as its in season now and plenty of them are available in the market. You can add any of the ingredient given above for the same curry.
Wash one large sized or 2 medium sized pomfret, pat dry, cut its tail and the side wings. Cut the fish into 1 inch width slices horizontally. Keep the tail part of the fish a bit wider say around four inches. Do away with the head part of the fish. Clean the fish especially its stomach area and clean the inside portion very thoroughly. Keep aside.
Peel of the skin of one medium sized raw mango and slice off the flesh portion into pieces. Discard the inner seed. Keep this ready aside.
Peel of the skin of one medium sized onion and cut them into fine pieces. Keep this ready aside.
Wash, skin and chop one inch piece of ginger into small pieces or you can grate it too. Keep this also ready aside.
For the Masala : Grind to a very smooth paste 1 heaped cup of coconut with 7-8 red kashmiri chilly to a very fine paste.
Put the sliced raw mangoes in a wide flat vessel (always use flat wide utensils to cook fish. The fish then can be laid evenly and not topped over each other which tend the fish to break as fish cooks very fast). Add in a bit of water and bring it to a boil, lower the heat and let cook till 70% done. Now add in the chopped ginger, onions and the ground paste and mix well. Add some water to bring it to a thick gravy consistency.
Now on medium heat bring the gravy to a boil. Lower the heat and add in the cleaned and cut pomfret gently into the curry. See that you place it evenly all over and not topple one on another. Cook for 5 minutes on low heat. Stirring with a spatula / ladle should be avoided to prevent the fish from breaking. Just gently rotate or tilt leftwards and rightwards the vessel with the help of tongs. Be careful as you may pour off the gravy. You will need a bit of practice for this, but you will slowly learn the trick.
When the curry is ready pour a tablespoon of coconut oil on top of it, remove from heat and cover with a lid. Let the fish absorb the flavors for some time say 15-20 minutes before serving hot with rice. This curry is actually a medium spicy dish, but the flavours add in a lot of aroma and tang to the curry. Do prepare this simple curry and yes it is best when served with hot rice.