Why recepie famous for?
Any firm fish, including snapper, trout, or salmon, will work in this green mango-infused south Indian curry, named for the Keralan coastal city of Thalassery. Flavored with coconut, ginger, curry leaves, and turmeric, this recipe first appeared in the tablet edition
Ingredients
1 lb. skin-on mackerel steaks, pin bones removed
Kosher salt, to taste
1 cup freshly grated coconut
½ tsp. ground turmeric
4 chiles de árbol
3 tbsp. coconut or canola oil
5 small green Thai chiles or 2½ serranos, halved
2 plum tomatoes, chopped
1 green, unripe mango, peeled, pitted, and minced
1 (2") piece ginger, peeled and minced
12 fresh or frozen curry leaves
Cooked white rice, for serving (optional)
Instructions
Season fish with salt; set aside. Purée coconut, turmeric, and chiles de árbol in a small food processor into a paste; set aside.
Heat oil in a 12" skillet over medium-high; cook green chiles, tomatoes, mango, and ginger, stirring occasionally, until tomatoes begin to break down and mango is tender, 8–10 minutes. Add reserved coconut paste and 1 cup water; boil. Add fish; cook until fish is cooked through, 6–8 minutes. Stir in curry leaves; serve with rice on the side if you like.
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