Meen and Manga Curry (Fish with mango pieces)

INGREDIENTS:

For the curry:
Fish-1 lb (salmon/kingfish/tilapia)
Mango- Half of a raw mango(Adjust according to the sourness)
Onion- 1(thinly sliced)
Ginger- 1 1/2"(thinly sliced)
Green Chillies- 3(slitted)
Turmeric powder- 1/4 tsp
Chilly powder- 3/4 tsp
Coriander powder-1 tbsp
Curry leaves- 2 sprigs
Coconut oil- 3 tbsp
Thin coconut milk - 1 1/2 cup
Thick coconut milk - 3/4 cup
Vinegar-1 tbsp(or add according to the sourness needed)

For the tempering:
Shallots- 4(sliced)
Curry leaves- 1 sprig

DIRECTIONS:
1. Clean and cut into small pieces, about 2" inch size.
2. Cut the raw mango into long finger size pieces.
3. In a vessel(usually an earthen vessel), add the onions, ginger, green chillies, curry leaves, 1 tbsp coconut oil, salt and vinegar and mix well. Keep aside for 10 mins.
4. Next add the turmeric, chilly, coriander powder and the raw mango pieces to the onion mixture and mix well by using hand to rub the ingredients with the mango pieces. Set aside for 10 mins.
5. Now keep the vessel on fire and add the thin coconut milk. Adjust the salt according to your taste.
6. Once the mango pieces are almost cooked, add the fish pieces. Keep note that, fish does not take long to cook. So a window of 5 to 10 mins is sufficient.
7. After the fish pieces are cooked, add the thick coconut milk. Once the thick coconut milk is added, never boil or a long time. It is better to bring it to a boil once and the turn of the flame.
8. In another small pan, heat the remaining 2 tbsp of coconut oil. Add the shallots and the curry leaves and fry it till the shallots turn golden brown.
9. Pour this over the fish curry and mix well.
10. Enjoy this traditional fish curry with steamed rice.