Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Coconut Curry

This homestyle fish curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 3 servings

1.5 Lbs Catfish/ tilapia/king fish/pomfret
1 nos Onion chopped, small size
1 tsp Red chilly powder
1/2 tsp Turmeric powder
1 tsp Corriander powder
1 nos Tomato chopped, small size
1 tsp Ginger/garlic paste
1 tsp Ginger sliced, small size
2 Stems Curry leaves
1/2 tsp Methi seeds
1/2 tsp Mustard seeds
1 Walnut Tamarind
1/4 Can Coconut milk unsweetend
1 nos Green chilly

Preparation

Step 1
Presoak a walnut size tamarind paste in a cup of water and heat for a minute in the microwave leave to soak for about 10 minutes and strain the extract.
Step 2
Heat 1 table spoon oil, add mustard seeds and let them allow to crackle.
Step 3
Add chopped onions and stir till translucent.
Step 4
Add 1 tsp of ginger/ garlic paste and stir fry till you get the aroma in about 4 minutes.
Step 5
Add the chopped tomato and stir fy till it gets soft and is blended with the onion mixture.
Step 6
Add the turmeric, chilly powder and dhania powder, stir for about 2 minutes till you get the aroma.
Step 7
Add the tamarind water, curry leaves and green chilly, sliced ginger and Put the lid on and cook on medium heat for about 10 minutes.
Step 8
Add salt per taste.
Step 9
Once the gravy has blended and taste smooth and cooked, put in the sliced fish and cook for about 7 minutes.
Step 10
Add 1/2 a tsp of powdered methi seeds and lastly add the unsweetend coconut milk.
Step 11
Heat on medium for about 5 minutes, put off stove, let it sit for about 5 more minutes.with plain rice/ bread.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ulli Mulak Beef

The fiery flavors of Ulli Mulak Beef – a Kerala-style spicy beef dish made with shallots and chilly powder, perfect w...

45 min|4 servings

Seafood

Unakka Chemmeen Pachadi | Spicy Dry Prawns Pachadi

This prawn, also known as Spicy Dry Prawns Pachadi, is a dish from the southern state of Kerala, India.

20 min|4 servings|5

Seafood

Unakka Maanthal Fry | Dried Sole Fish Fry

This fish, also known as Dried Sole Fish Fry, is a seafood dish that hails.

35 min|4 servings

Snacks

Unniyappam Cake | 10 Min Soft Sponge Vanilla Cake In Appe Pan

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented ba...

12 min|4 servings|5

Main Course

Coconut Curry

Ingredientsfor 3 servings

1.5 Lbs Catfish/ tilapia/king fish/pomfret
1 nos Onion chopped, small size
1 tsp Red chilly powder
1/2 tsp Turmeric powder
1 tsp Corriander powder
1 nos Tomato chopped, small size
1 tsp Ginger/garlic paste
1 tsp Ginger sliced, small size
2 Stems Curry leaves
1/2 tsp Methi seeds
1/2 tsp Mustard seeds
1 Walnut Tamarind
1/4 Can Coconut milk unsweetend
1 nos Green chilly

Preparation

Step 1
Presoak a walnut size tamarind paste in a cup of water and heat for a minute in the microwave leave to soak for about 10 minutes and strain the extract.
Step 2
Heat 1 table spoon oil, add mustard seeds and let them allow to crackle.
Step 3
Add chopped onions and stir till translucent.
Step 4
Add 1 tsp of ginger/ garlic paste and stir fry till you get the aroma in about 4 minutes.
Step 5
Add the chopped tomato and stir fy till it gets soft and is blended with the onion mixture.
Step 6
Add the turmeric, chilly powder and dhania powder, stir for about 2 minutes till you get the aroma.
Step 7
Add the tamarind water, curry leaves and green chilly, sliced ginger and Put the lid on and cook on medium heat for about 10 minutes.
Step 8
Add salt per taste.
Step 9
Once the gravy has blended and taste smooth and cooked, put in the sliced fish and cook for about 7 minutes.
Step 10
Add 1/2 a tsp of powdered methi seeds and lastly add the unsweetend coconut milk.
Step 11
Heat on medium for about 5 minutes, put off stove, let it sit for about 5 more minutes.with plain rice/ bread.