Paragon Style Fish Mango Curry With Coconut Milk And Raw Mangoes. Perfect as a side dish for Appam, Idiyappam, or Rice.
Paragon is one of the best food landmarks of Calicut. While the biryani at Paragon is legendary, I am a fan of their mango fish curry. The restaurant has consistently served quality dishes over the years and their service is really good. Paragon is one of our must stops when passing through Calicut. Seafood that is so fresh and affordable, everything cooked to perfection, Paragon is love.
Here is my take on the Mango fish curry made with coconut milk. The raw mango is cut into thin slices and added to the curry. The thick coconut milk makes the dish very rich and is perfect with appam or idiyappam. It goes well with rice too.
Here are the things you can buy online for making this recipe. Carote Non Stick Kadai https://amzn.to/3Agdj88 Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Carote Knife https://amzn.to/3IWGrnd Here is the video of how to make Paragon Style Fish Mango Curry With Coconut Milk Print
2 tablespoon coconut oil 1/4 teaspoon fenugreek seeds 3 cloves garlic, finely chopped 1/2 inch piece ginger, finely chopped 5 Indian shallots, sliced 2 sprigs curry leaves (divided) 2 green chillies, chopped 2 tomatoes, sliced 1.5 teaspoon Kashmiri red chilli powder 1.5 teaspoon coriander powder 1 teaspoon salt 1/2 cup water 1 small raw mango, sliced 500 grams fish steaks 250 ml thick coconut milk
Heat a pan and add in the coconut oil. To the oil, add the fenugreek seeds, garlic, ginger and shallots. Add the curry leaves and the green chillies. Saute for a minute. Once the ginger and curry leaves turn aromatic, add in the tomatoes that have been sliced. Saute for a few minutes till the tomatoes turn mushy. Once the tomatoes are cooked, add the red chilli powder and the coriander powder. Add the salt at this stage. Kashmiri chilli powder is not very hot but imparts a bright red colour to the curry. Saute for a few seconds. Add half a cup of water and mix well to combine. Add in the sliced raw mangoes at this stage and the fish steaks. I have used cobia fish today. Any firm fish will work well. Pomfret is what is mostly used in Paragon. Cover the pan with a lid and cook for three minutes. Open the lid and turn the steaks so they cook evenly. Cover again and cook for three minutes more. Once the fish is cooked, add the coconut milk. We need thick coconut milk for this recipe. After adding the coconut milk, mix gently so as to not break the cooked fish pieces. Simmer the curry for a couple of minutes. Finish the curry with a sprinkling of fresh curry leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
2 tablespoon coconut oil 1/4 teaspoon fenugreek seeds 3 cloves garlic, finely chopped 1/2 inch piece ginger, finely chopped 5 Indian shallots, sliced 2 sprigs curry leaves (divided) 2 green chillies, chopped 2 tomatoes, sliced 1.5 teaspoon Kashmiri red chilli powder 1.5 teaspoon coriander powder 1 teaspoon salt 1/2 cup water 1 small raw mango, sliced 500 grams fish steaks 250 ml thick coconut milk
Heat a pan and add in the coconut oil. To the oil, add the fenugreek seeds, garlic, ginger and shallots. Add the curry leaves and the green chillies. Saute for a minute. Once the ginger and curry leaves turn aromatic, add in the tomatoes that have been sliced. Saute for a few minutes till the tomatoes turn mushy. Once the tomatoes are cooked, add the red chilli powder and the coriander powder. Add the salt at this stage. Kashmiri chilli powder is not very hot but imparts a bright red colour to the curry. Saute for a few seconds. Add half a cup of water and mix well to combine. Add in the sliced raw mangoes at this stage and the fish steaks. I have used cobia fish today. Any firm fish will work well. Pomfret is what is mostly used in Paragon. Cover the pan with a lid and cook for three minutes. Open the lid and turn the steaks so they cook evenly. Cover again and cook for three minutes more. Once the fish is cooked, add the coconut milk. We need thick coconut milk for this recipe. After adding the coconut milk, mix gently so as to not break the cooked fish pieces. Simmer the curry for a couple of minutes. Finish the curry with a sprinkling of fresh curry leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/paragon-style-fish-mango-curry/
Here is a quick recipe for egg rolls that one can make for a quick breakfast or an evening snack. These can be made in under 15 minutes making them perfect to make on a busy weekday.
Here are the things you can buy online for making the egg rolls. Slotted Spatula – https://amzn.to/3GqWsCI Non-Stick Pan with lid – https://amzn.to/3gaGemM
Here is the video of how to make Tortilla Egg Rolls Print
For the Eggs
2 eggs 2 tablespoon onion, finely chopped 2 tablespoon tomatoes, de-seeded, finely chopped 2 tablespoon capsicum, finely chopped 1 tablespoon coriander leaves, finely chopped 1 green chilli, finely chopped 1/4 teaspoon red chilli flakes 1/4 teaspoon black pepper powder 1 pinch of turmeric powder 1/4 teaspoon salt 2 teaspoon mayonnaise
Other Ingredients
2 tortilla Vegetable oil for making egg rolls
Combine all the ingredients listed under eggs in a bowl. Whisk well to combine. Set aside. Tip: Make sure to chop all the veggies and herbs as fine as possible. Heat a skillet and sprinkle some vegetable oil. Add half of the egg mixture to the pan. Place a tortilla on top of the egg mixture and gently press the tortilla so the egg mixture underneath the tortilla spreads evenly. Cook for a minute so the eggs stick to the tortilla. Sprinkle little oil on top of the tortilla. After a minute, flip and cook the tortilla on the other side. Apply a little mayo and make a roll. Enjoy.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 10m
