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Main Course

Kerala Fish Curry With Mango

A traditional Kerala curry where fish simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 4 servings

1 kg Fish
1 kg Mango medium
1 nos Coconut
3 nos Onion sliced lengthwise
50 g Ginger cut lengthwise
50 g Garlic cut lengthwise
15 piece Green chillies cut lengthwise
4 tbsp Coriander powder
1 ½ Red chilly powder
½ tbsp Turmeric powder
3 Stems Curry leaves
1 tsp Mustard seeds
10 nos Small onions (Kunjulli)
3 nos Red chillies
Salt, to taste
3 tbsp Vinegar

Preparation

Step 1
Peel off the skin of the mangoes and cut them into finger size shapes.
Step 2
Get a cooking pan and add sliced onion, ginger, garlic, green chillies and curry leaves.
Step 3
Add salt and vinegar.
Step 4
Mix the contents with your hand.
Step 5
Mix together coriander powder, red chilly powder, turmeric powder in a bowl.
Step 6
Put some oil into your hand and mix them well together.
Step 7
Grind the coconut with 1/2 litre of water to make natural coconut milk.
Step 8
Pour this coconut milk into a bowl.
Step 9
Place a pan on the stove and add the mangoes along with water so that the mangoes sink in the water.
Step 10
Add onion mixture along with the powder mixture into the above pan and start heating on a medium flame.
Step 11
When it gets hot, slip in fishes.
Step 12
Check the level of salt and close the lid after leveling the fish.
Step 13
After 10 minutes, check if the mangoes are cooked.
Step 14
If the mangoes are cooked, then it means the fish too is cooked.
Step 15
Add the coconut milk.
Step 16
Check the level of salt once again.
Step 17
Heat the oil in a small frying pan.
Step 18
Add mustard seeds and when they crackle, add small onions followed by dry red chillies and curry leaves.
Step 19
Add the above tempering into the pan.
Step 20
Fish Curry is ready.
Step 21
Serve Fish Curry hot with rice.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

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Main Course

Kerala Fish Curry With Mango

Ingredientsfor 4 servings

1 kg Fish
1 kg Mango medium
1 nos Coconut
3 nos Onion sliced lengthwise
50 g Ginger cut lengthwise
50 g Garlic cut lengthwise
15 piece Green chillies cut lengthwise
4 tbsp Coriander powder
1 ½ Red chilly powder
½ tbsp Turmeric powder
3 Stems Curry leaves
1 tsp Mustard seeds
10 nos Small onions (Kunjulli)
3 nos Red chillies
Salt, to taste
3 tbsp Vinegar

Preparation

Step 1
Peel off the skin of the mangoes and cut them into finger size shapes.
Step 2
Get a cooking pan and add sliced onion, ginger, garlic, green chillies and curry leaves.
Step 3
Add salt and vinegar.
Step 4
Mix the contents with your hand.
Step 5
Mix together coriander powder, red chilly powder, turmeric powder in a bowl.
Step 6
Put some oil into your hand and mix them well together.
Step 7
Grind the coconut with 1/2 litre of water to make natural coconut milk.
Step 8
Pour this coconut milk into a bowl.
Step 9
Place a pan on the stove and add the mangoes along with water so that the mangoes sink in the water.
Step 10
Add onion mixture along with the powder mixture into the above pan and start heating on a medium flame.
Step 11
When it gets hot, slip in fishes.
Step 12
Check the level of salt and close the lid after leveling the fish.
Step 13
After 10 minutes, check if the mangoes are cooked.
Step 14
If the mangoes are cooked, then it means the fish too is cooked.
Step 15
Add the coconut milk.
Step 16
Check the level of salt once again.
Step 17
Heat the oil in a small frying pan.
Step 18
Add mustard seeds and when they crackle, add small onions followed by dry red chillies and curry leaves.
Step 19
Add the above tempering into the pan.
Step 20
Fish Curry is ready.
Step 21
Serve Fish Curry hot with rice.