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Manga Meen Curry | Fish Curry with Mango

Manga Meen Curry | Fish Curry with Mango

Manga Meen Curry is a traditional styled dish, very popular in Kerala Cuisine. Addition of mango pieces imparts a tangy favor to the dish. Fish Curry with Mango is irresistible that will make your mouth to drool. Manga Meen Curry is an easy to prepare dish that can be easily prepared at home. Fish is nutritious, rich in vital nutrients required for body. Fish pieces are cooked in a creamy coconut sauce and that makes Fish Curry with Mango exquisite. You can explore a well detailed curry recipe here.
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine Kerala
Servings 10 people

Ingredients
  

  • 3 nos Raw mango peeled & cut into big pieces, less sour
  • ½ Kg King Fish small sized, or similiar fish
  • 4 nos Onion chopped lenghtwise
  • 1 big Ginger chopped
  • 5 to Green chillies slit
  • 2 stems Curry leaves
  • 1½ tbsp Vinegar
  • Salt As reqd
  • 2 tbsp Coconut oil
  • 3 tbsp Coriander powder grind into fine thick paste
  • 2 tsp Red chilly powder
  • 1 tsp Turmeric powder
  • 2 cups Thick coconut milk
  • 4 cups Thin coconut milk

For seasoning (optional):

  • 5 nos Small onions finely chopped, Kunjulli
  • 2 to Dry red chillies Kollamulaku
  • 1 tbsp Oil

Instructions
 

  • In a big tawa, put chopped onion, ginger, chilly and curry leaves.
  • Add salt, coconut oil and vinegar.
  • Crush all these ingredients with your hands until the juice from onion comes out.
  • Add coriander paste, chilly powder, turmeric powder and finally the mango pieces.
  • Mix well.
  • Add thin coconut milk & adjust salt.
  • :- A little high salt will be balanced later with mango.
  • Put the tawa on fire and cook until the mango is half done.
  • Stir at regular intervals to keep the coconut milk from separating.
  • Add fish pieces and cook for another 5 mins.
  • Add thick coconut milk and stir well.
  • :- Do not allow to boil much.
  • Switch off the flame.
  • Heat oil in a small tawa.
  • Add chopped small onions and broken red chillies.
  • Saute until the onion gets brown in color.
  • Pour it on the top of the curry.
  • :- Serve with steamed rice.
  • :- Reduce the quantity of mango if it is too sour. :- This curry is normally stored in Clean dry mud-pots or ceramic containers (Bharani) and used next day. :- Use Kerala made coriander powder and coconut vinegar if possible.

Notes

You can visit this link for a delicious dish Unakka Chemmeen Pacha Manga Kootaan. You can also visit this link Pacha Meen Porichathu.
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