Grind coconut with little water to form paste keep it aside
Heat oil in earthen vessel, splutter mustard seeds. Add fenugreek seeds, saute until it changes colour
Add ginger, green chillies, curry leaves and saute for few seconds
Add shallots and saute until its soft. Add sliced raw mangoes with 1 cup water
Bring to boil. Add ground coconut paste with 1/2 cup water and mix well
Tangy flavour of curry depends on sourness of raw mango
Add fish pieces and gently mix. Simmer and cook for 10-12 minutes
Drizzle 1 tbsp coconut oil. Switch off. Cover and rest for 15 minutes to allow flavours to set in
Serve hot with steamed rice
