Bengali Fish curry in coconut gravy

The bengali fish Hilsa  is cooked in coconut gravy  in kerala style.

Ingredients: 

1. Fish  - 1/2 kg
2. Coconut- 1 Cup
3. Green Chilly- 2 No
4. Ginger  paste - 2 tbsp
5. Garlic paste - 1 tbsp
6. Turmeric Powder- 1/2 tsp
7. Chilly Powder-1 1/2 tsp
8. Coriander Powder- 2 tsp
9. Fenugreek Seed- 1/4 tsp
10. Curry Leaves - 15 leaves or more
11. Oil - 2tsp
12. Kudampuli (Gambooge) or Raw Mango- as required

How to Cook:

1. 1. Grind the coconut with coriander powder to a very fine paste and keep this aside.
2. Soak the gamboose with 1/4 cup water.
3.  Apply 1 tsp  oil and when oil is hot enough fry fenugreek lightly .
4.  Add the ginger garlic paste and cook for sometime, till the raw smell is gone.
5.  Lower the flame, add the chilly powder, curryleaves  , green chilly and saute till raw sell is gone .
6.  As soon as the raw smell is gone , add the soaked gamboose along with its water , turmeric powder , water (  1 and 1/2 Cups ) and bring to boil.
7.  When it start to boil , add the fish pieces , curry leaves and close the pan . Cook in low flame . (Make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish  pieces ).
8.  Again close the pan and cook for 15 to 20  minutes.
9.  After 20 minutes make sure the gravy start to thicken .
10. When it start to thicken , add the grinded coconut paste.
11. Again let it boil.
12. When it boil , add oil and curry leaves and off the flame.

NOTE : Instead of kodampuli we can also add  raw mangoes.
IF you want you can marinate the fish pieces with little turmeric and chilly powder for half an hour.Then use the marinated pieces for cooking.