Fish Mango Curry (meen Manga Curry)
Fish Mango Curry, also known as Meen Manga Curry, is a traditional Kerala dish that combines the tangy flavor of raw mangoes with the delicate taste of fish. This curry is a perfect blend of sweet, sour, and spicy flavors, making it a delightful addition to any meal.
Ingredients
- 500g fish, cut into pieces
- 1 raw mango, peeled and diced
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 2-3 green chilies, slit
- 1 inch ginger, julienned
- 4-5 garlic cloves, minced
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp fenugreek seeds
- 2 cups water
- Salt to taste
- Few curry leaves
- 1/2 cup thick coconut milk
Instructions
- Heat coconut oil in a pan and splutter mustard seeds.
- Add fenugreek seeds, green chilies, ginger, and garlic. Sauté until aromatic.
- Add turmeric and red chili powder. Sauté for a minute.
- Add diced mango and cook for 2-3 minutes.
- Pour water and bring it to a boil.
- Add fish pieces, salt, and curry leaves. Cook for 10-15 minutes on medium heat.
- Once the fish is cooked, add thick coconut milk and simmer for 2-3 minutes.
- Remove from heat and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pan Wooden spatula Measuring spoons Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Fish Mango Curry with steamed rice for a complete meal.
Tips & tricks
For a spicier curry, increase the quantity of red chili powder according to your preference.
Cost
$15