Manga Meen Kuzhambu

This country style dish requires the following

Fish of ur choice - 5 pieces rubbed with turmeric pwder. I use shankarameen.
onion - 1 1/2 big onion thinly sliced and cut into half
tomato - 1 1/2 medium tomato. ( if using crushed tomato take 6 1/2 spoons )
mustard seeds - 1 tsp
urad dal split - 1 tsp
methi seeds - 1 1/2 tsp
jeera - 1 tsp
dry red chilly - 2
garlic - 6 pods
chilli powder - 1 1/2 tsp
corriander powder - 3 spoons heaped
green chilly - 2 slit
turmeric powder - 1 tsp
cumie powder - 1/2 tsp
vinegar - 2 tsp
mango - as per taste , i usually put 2 pieces from the frozen mango we get from indian stores
curry leaves , corriander leaves as required
asofedita
gingelly oil - 2 tsp for final touch
oil of ur choice for cooking.
salt

Method

For processing mango:

deskin mango and boil it in water.
once the mnago is soft , mash it in the water.
Reserve the mixture.

For the kuzhambu:

1) Heat oil , splutter mustard seeds , add urad dal. When it turns brown add methi seeds , jeera
and red chillies ( dont break them).
2) When the methi seeds turn red add curry leaves , onion , 4 garlic pods sliced and hing.
3) When onions turn transparent add chilly powder on the oil. This gives the kuzhambu a bright red colour. saute for 1 minute.
4) Grind tomato with 2 pods of garlic and pour over onions.
5) Add cumine powder , corriander powder and turmeric powder. Saute for 2 minutes
6) Add green chillies, some curry leaves and corriander leaves.
7) Pour the mango mixture.
8) When it boils add vinegar and coriander leaves.
9) Boil on high heat for 10 minutes.
10) Add little hing.
11 ) Add the fish pieces. Allow to cook.
12) Add gingelly oil and simmer for 2 minutes.
13) Serve with akki roti or rice.