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

Kerala Fish Curry Grandma's Special

Kerala Fish Curry is a very simple recipe. Kerala is one of the top producers of fish and Coconut in india. Naturally fish and Coconut plays a major role in malayalees food culture. They usually take fish regular. Even daily they take this fish curry in their meal.

Ingredientsfor 4 servings

500 g Fish
2 medium Tomatoes
4 nos Green chilly
5 nos Shallots
2 tsp Red chilli powder
1/2 tsp Turmeric powder
2 tbsp Oil
1/4+1/2 tsp Mustard
Curry leaves, a few
1/2 cup Coconut — grated
1/2 tsp Fennel seeds (Perumjeerakam)
1 tbsp Ginger garlic paste — crushed

Preparation

Step 1
Warm coconut oil in a small pan and let the mustard seeds crackle. Then add chopped shallots, crushed ginger and garlic. cook until lightly browned.
Step 2
Add sliced tomato and green chilly and Continue cooking for 5 to 10 minutes.
Step 3
In a roomy mixing bowl, and add all powdered masalas(red chilly powder, turmeric powder), salt and required water. Stir everything together thoroughly and set aside.
Step 4
Pour the masala mixture into the hot pan and keep stirring till the gravy becomes thick and oil appears on top. It will take around 10-15 minutes on medium heat.
Step 5
Add fish and cook till the fish is done.
Step 6
Grind grated coconut, shallots and fennel seeds with little water to make a smooth and fine paste. Then add the ground paste and into the pan and pour little water only if required to get the correct consistency.
Step 7
For tempering Heat the oil in a pan and allow to crackle mustard seed. Then add chopped shallots and curry leaves. cook until the shallots turn lightly browned. Turn off the heat and add 1/2 tsp red chilly powder and Stir everything together thoroughly.
Step 8
Pour into the curry and Stir everything together thoroughly Serve it with steamed rice,chappathi etc.

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

Kerala Fish Curry Grandma's Special

Ingredientsfor 4 servings

500 g Fish
2 medium Tomatoes
4 nos Green chilly
5 nos Shallots
2 tsp Red chilli powder
1/2 tsp Turmeric powder
2 tbsp Oil
1/4+1/2 tsp Mustard
Curry leaves, a few
1/2 cup Coconut — grated
1/2 tsp Fennel seeds (Perumjeerakam)
1 tbsp Ginger garlic paste — crushed

Preparation

Step 1
Warm coconut oil in a small pan and let the mustard seeds crackle. Then add chopped shallots, crushed ginger and garlic. cook until lightly browned.
Step 2
Add sliced tomato and green chilly and Continue cooking for 5 to 10 minutes.
Step 3
In a roomy mixing bowl, and add all powdered masalas(red chilly powder, turmeric powder), salt and required water. Stir everything together thoroughly and set aside.
Step 4
Pour the masala mixture into the hot pan and keep stirring till the gravy becomes thick and oil appears on top. It will take around 10-15 minutes on medium heat.
Step 5
Add fish and cook till the fish is done.
Step 6
Grind grated coconut, shallots and fennel seeds with little water to make a smooth and fine paste. Then add the ground paste and into the pan and pour little water only if required to get the correct consistency.
Step 7
For tempering Heat the oil in a pan and allow to crackle mustard seed. Then add chopped shallots and curry leaves. cook until the shallots turn lightly browned. Turn off the heat and add 1/2 tsp red chilly powder and Stir everything together thoroughly.
Step 8
Pour into the curry and Stir everything together thoroughly Serve it with steamed rice,chappathi etc.