homepage, Recipes, Uncategorized

Fish Mango Curry

Every family in Kerala will have their own recipe for a Fish Mango Curry. The type of fish used may vary, but a good Fish mango curry is a staple in every household.

I was not introduced to it until recently when my mother made it at home. I had the freshly made coconut flavoured curry with some boiled red rice. I found the flavour too weak. The coconut flavour was mild. And there was not much heat, nor was the gravy thick. We did have some leftovers, which went to the fridge until the next day when I reheated it and had it with some Appam. OMG! The best curry I have ever had. The flavours developed 10X- The coconut, the spices, and the chillies. All of the flavours developed and the gravy also thickened up. The fish was not bland anymore. The next day, this curry became one of my favourites.

MORAL: This fish curry is best had the next day. or at least after a few hours.

img_20190411_114832.jpg

The recipe cannot get any simpler. In a saucepan, add some coconut oil, shallots, curry leaves, green chilli and crushed ginger. Saute for a few minutes till the shallots turn translucent.

IMG_20190411_115332

Add in the coconut milk, water, chilli powder, turmeric, salt and mango pieces. Let it come to a boil. Cook with the lid on till the mangoes cook through.

 

Once the mangoes cook, add the washed and cleaned fish pieces, and cook with the lid on for another 10 minutes.

 

Meanwhile, make the temper. In a small pan, add some coconut oil and mustard seeds. Once the seeds start to pop, add in the dry chillies, shallots, methi seeds,  curry leaves and chilli flakes (Optional).

 

Once the fish is cooked, add in the remaining coconut milk and the temper. Mix well gently. Bring the mixture to a boil and you’re done.

 

Serve with some boiled red rice or some appams.

IMG_20190411_131502_Bokeh

Recipe:
Serves- 6
Time- 20 minutes.

Fish- 500 Grams
Mango- 1 Large
Ginger- 1 Tablespoon
Shallots- 1/2 Cup, sliced
Green Chillies- 5 large, slit
Curry Leaves- 6-8 Stalks
Thick Coconut milk- 3 1/2 Cups
Water- 1 1/4 Cups
Dry Chilli- 5 (Spicy)
Mustard seeds- 1 Tablespoon
Methi seeds (Fenugreek seeds)- 1/2 Teaspoon
Coconut oil- 6 Tablespoons
Turmeric powder- 2 Teaspoon
Chilli powder- 3 Teaspoons
Chilli flakes- 2 Teaspoons
Salt- To taste

  1. In a saucepan, add 1 tablespoon of coconut oil, 1 tablespoon of shallots, 1 stalk of curry leaves and green chillies. Saute for a few minutes till the shallots turn translucent.
  2. Add in the coconut milk, water, chilli powder, turmeric, salt and mango pieces. Let it come to a boil. Cook with the lid on till the mangoes cook through.
  3. Once the mangoes cook, add the washed and cleaned fish pieces, and cook with the lid on for another 10 minutes.
  4. Meanwhile, make the temper. In a small pan, add some coconut oil and mustard seeds. Once the seeds start to pop, add in the dry chillies, shallots, methi seeds,  curry leaves and chilli flakes (Optional).
  5. Once the fish is cooked, add in the remaining coconut milk and the temper. Mix well gently. Bring the mixture to a boil. Serve with some boiled red rice or some appams.

Note:

  • It is best to make this curry the night before you plan to eat it. Or at least a few hours, say 6 hours earlier. The flavours develop much better over time.
  • Although the flavours take time to develop, tasting along the way is key. There are only chilli powder and turmeric for spices and green chillies for heat. You can add more of them at any stage if you feel the need.
  • If you feel like you have added fewer mangoes, you can just boil a few more raw mangoes in some water and add it to the curry. Once you have added the second addition of coconut milk, the curry will split if you boil it for long.
  • Fenugreek seeds are important in this dish. But do not add too much as it will make the curry bitter.
  • You can definitely add lesser curry leaves.
  • The dish is not too spicy, be generous with the dry and fresh chillies.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s