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

Fish Curry In Nadan Style

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

1/2 kg Fresh small/medium fish
1/2 Portion Coconut — grated
1/4 tsp Turmeric powder
2 tsp Chilly powder
1 small Ginger
5 nos Garlic
4 nos Shallots (Kunjulli)
Salt, to taste
4 piece Cocum Kudampuli
1 nos Big onion sliced into thin pieces
4 nos Green chillies — sliced
Oil, to taste
1 Spring Curry leaves
1 tsp Mustard seeds

Preparation

Step 1
Clean the fish and cut into pieces if required.
Step 2
Grind the ingredients: grated coconut, turmeric powder, chilly powder, ginger, garlic, shallots with little water to a smooth paste.
Step 3
Add this paste, salt, cocum pieces, big onion and green chillies to fish with sufficient water.
Step 4
Put pot onto the stove and slow the flame when it boils.
Step 5
Put another pan on stove and pour oil. Heat oil and allow to crackle the mustard seeds, fry curry leaves and pour seasoning into the fish curry. Tips: Instead of kudampuli, can use mango, chemmen puli, tomato & ambazhanga.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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

Snacks

Steamed Carrot Rava Kozhukkatta | Steamed Rava Dumplings

A healthy South Indian snack made with rava and fresh carrots.

45 min|4 servings|5

Main Course

Sharkkara Varatti

Sharkara varatti is an unique preparation from the State of Kerala. It is a sweet nendran chips. Sharkara varatti is ...

20 min|4 servings|4

Main Course

Sadya Special Paal Payasam | Unakkalari Payasam

Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala cele...

45 min|4 servings|5

Main Course

Spicy Mutton Curry

A beloved dish in many cultures, known for its rich flavors and aromatic spices.

1 hr|8 servings|5

Main Course

Fish Curry In Nadan Style

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

1/2 kg Fresh small/medium fish
1/2 Portion Coconut — grated
1/4 tsp Turmeric powder
2 tsp Chilly powder
1 small Ginger
5 nos Garlic
4 nos Shallots (Kunjulli)
Salt, to taste
4 piece Cocum Kudampuli
1 nos Big onion sliced into thin pieces
4 nos Green chillies — sliced
Oil, to taste
1 Spring Curry leaves
1 tsp Mustard seeds

Preparation

Step 1
Clean the fish and cut into pieces if required.
Step 2
Grind the ingredients: grated coconut, turmeric powder, chilly powder, ginger, garlic, shallots with little water to a smooth paste.
Step 3
Add this paste, salt, cocum pieces, big onion and green chillies to fish with sufficient water.
Step 4
Put pot onto the stove and slow the flame when it boils.
Step 5
Put another pan on stove and pour oil. Heat oil and allow to crackle the mustard seeds, fry curry leaves and pour seasoning into the fish curry. Tips: Instead of kudampuli, can use mango, chemmen puli, tomato & ambazhanga.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.