Non-VegetarianSeafood Kerala Fish Curry With Mango by RUPESHKUMAR January 8, 2004 written by RUPESHKUMAR January 8, 2004 fish curry Angamali style Print Recipe Votes: 14 Rating: 4 You: Rate this recipe! Cuisine Kerala Prep Time 20 minutes Servings people MetricUS Imperial Ingredients Fish - 1 kg Mango(medium) - 1 kg Coconut - 1 no Onion(sliced lengthwise) - 3 nos Ginger(cut lengthwise) - 50 gm garlic(cut lengthwise) - 50 gm Green chillies(cut lengthwise) - 15 pieces Coriander powder - 4 tbsp Red chilly powder - 1 ½ Turmeric powder - ½ tbsp Curry leaves - 3 stems Mustard seeds - 1 tsp Small onions(Kunjulli) - 10 nos Red chillies - 3 nos Salt(As reqd) - Vinegar - 3 tbsp Cuisine Kerala Prep Time 20 minutes Servings people MetricUS Imperial Ingredients Fish - 1 kg Mango(medium) - 1 kg Coconut - 1 no Onion(sliced lengthwise) - 3 nos Ginger(cut lengthwise) - 50 gm garlic(cut lengthwise) - 50 gm Green chillies(cut lengthwise) - 15 pieces Coriander powder - 4 tbsp Red chilly powder - 1 ½ Turmeric powder - ½ tbsp Curry leaves - 3 stems Mustard seeds - 1 tsp Small onions(Kunjulli) - 10 nos Red chillies - 3 nos Salt(As reqd) - Vinegar - 3 tbsp Votes: 14 Rating: 4 You: Rate this recipe! Instructions Peel off the skin of the mangoes and cut them into finger size shapes. Take a cooking pan and add sliced onion, ginger, garlic, green chillies and curry leaves. Add salt and vinegar. Mix the contents with your hand. Mix together coriander powder, red chilly powder, turmeric powder in a bowl. Put some oil into your hand and mix them well together. Grind the coconut with 1/2 litre of water to make natural coconut milk. Pour this coconut milk into a bowl. Take a pan and add the mangoes along with water so that the mangoes sink in the water. Add onion mixture along with the powder mixture into the above pan and start heating on a medium flame. When it gets hot, slip in fishes. Check the level of salt and close the lid after leveling the fish. After 10 mins, check if the mangoes are cooked. :- If the mangoes are cooked, then it means the fish too is cooked. Add the coconut milk. Check the level of salt once again. Heat oil in a small frying pan. Add mustard seeds and when they crackle, add small onions followed by dry red chillies and curry leaves. Add the above tempering into the pan. :- Fish Curry is ready. :- Serve Fish Curry hot with rice. Share this Recipe BirthdayDinnerEasyLunchPartySidedish 14 comments 0 FacebookTwitterPinterestEmail RUPESHKUMAR Related Posts Fish Biriyani | Meen Biryani Kerala Style Biryani With Chicken Or Mutton Indian Butter Chicken Easy Curry Kottayam Style Beef Fry Kerala Style Easy Chicken Curry | Kerala Chicken... Spicy Kerala Fish Curry (Meen Curry) 14 comments risha September 7, 2008 - 12:00 am not bad…….. Reply Lilly January 15, 2004 - 12:00 am I have a question and since I could not find an email id for Rupesh I am posting it here. Rupesh, do I need to mix all the ingredients raw first and then add mangoes and water and bring it to boil and then add the fish and finish off??? Is that how this goes? If yes, won`t the raw ingredients especially the onions and the powders give a funny taste? I would very much appreciate your help. You can respond to this comment or email me direct. Cheers Lilly Reply Daisy January 12, 2004 - 12:00 am hello this is pakka a Trichurian curry I liked it very much Reply deepa March 20, 2004 - 12:00 am Rupesh, Thanks for a very tasty curry. It was superb Reply Runa May 7, 2005 - 12:00 am This Curry is excellent….In Agamaly…for Marriage..Naadan Sadhya….Fish & Mango Curry….it is must…..and very tasty. As I am in Dubai….I miss it. Reply priya October 17, 2005 - 12:00 am wow.this recipe is amazing.it reminded me of my mom`s curry.Thanks a lot and keep posting such great recipes. Reply amrita jeevan November 21, 2005 - 12:00 am i love this curry as it doesnt take too much time to cook at the same time its tasty also . good going Rupesh Reply SUSAN December 25, 2005 - 12:00 am I LOVED IT Reply Renju May 14, 2009 - 10:29 am i was pretty skeptical about not frying the masala. but i decided to give it a shot and voila – it was yumm!thanks Rupesh for the detailed prep method- its new to me. Reply Renjini October 23, 2010 - 10:16 pm Yummy! Its really delicious.. Reply bindhu October 7, 2010 - 5:01 am Thank you so much for posting such a good recipe Reply sreelatha sunil April 25, 2010 - 12:08 am It is absolutely yummy! As a trichurite i really loved the curry. Continue posting such recipes. All the best.. Reply anju June 10, 2011 - 7:39 am Rupesh… this was the first fish curry i cooked for my husband after our wedding.. and it came out so well..that he kept licking the plate.. thank u..really a big thanks.. Reply Kunchakko February 23, 2011 - 4:52 am The angamaly meen curry is different from the trichur meen curry. Its more sweeter than the trichur meen curry styles and it tastes different too. And as deepa mentioned in above, its an integral part of “nadan sadhya” in Angamaly area. Reply Leave a Comment Cancel Reply Remember my details in this browser for the next time to post comment.