Grind coconut with little water to form paste, keep it aside

Heat oil in earthen vessel, splutter mustard seeds,add fenugreek seeds, allow to change colour

Add ginger, green chillies, curry leaves and saute for few seconds

Add shallots and saute until it's soft. Add tomato and saute for few seconds Mix all spice powders with 1/4 cup water. Add spice water to shallots with salt

Saute until tomatoes turn soft. Add sliced raw mango with 1 cup water. Bring to boil. Add ground coconut paste with 1/2 cup water and mix well. The 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 tsp coconut oil. Switch off. Leave it aside for 15 minutes to allow the flavour to set in well. Serve hot with rice