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

Malabar Fish Curry | Malabar Meen Curry

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 5 servings

11/2 To Fish Neymeen, king Fish, Pomphret
1 tsp Fenugreek seeds (Uluva)
1 tsp Mustard seeds
Ginger — crushed
8 nos Garlic cloves — crushed
Curry leaves A, a few
8 nos Green chillies slit and — cut into half
3 nos Onions
4 - Kukum star — soaked in hot water, kudampuli
2 - Tomato
Salt, to taste
21/2 tbsp Coriander powder
21/2 tbsp Chilly powder
3/4 tbsp Turmeric powder
800 ml Coconut milk

Preparation

Step 1
For preparing the Fish delicacy, please follow the instructions carefully.
Step 2
Mix the coriander, chilli, and turmeric with a little of curry leaves and fry it on a pan without water on low heat.
Step 3
Keep mixing it properly and make sure it is not burned. Do this for approximatly 5 - 6 minutes. Make it well done, but not burned.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
Let the mustard seeds crackle.
Step 6
Add fenugreek seeds and move the pan from the stove before adding uluva so that it is not burned.
Step 7
Add green chillies, ginger, garlic and a few curry leaves.
Step 8
Add onions and keep the flame a little bit high and cook till it is light brown.
Step 9
Add tomatoes and make it a paste.
Step 10
Season with salt.
Step 11
Add the chilli, coriander, turmeric mixture and mix it properly.
Step 12
After a few minutes, add the kudampuli along with water.
Step 13
Add the coconut milk (all of 800ml) into this and stir it properly.
Step 14
Add sifficient water and then leave it on high heat.
Step 15
Allow it to boil fully.
Step 16
When the mixture is boiling really hot, leave it for two mintues and then add fish one by one.
Step 17
Reduce the flame and cook on low heat.
Step 18
Let it remain till the fish is completely cooked.
Step 19
Let me know how it goes!

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

Side Dish

Moringa Thalippu | Nutritious Drumstick Leaves Soup

Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple in...

10 min|2 servings|5

Main Course

Malabar Kada Roast | Quail Fry | Malabar Quail Roast

The rich and spicy Malabar Kada Roast, also known as Quail Fry or Malabar Quail Roast, a dish full of character.

55 min|4 servings|5

Snacks

Malabar Beef Samosa | Kerala Beef Samosa

Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourit...

1 hr 15 min|6 servings|5

Main Course

Manjali Chicken Biriyani | Manjali Biryani Kerala Style

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short...

1 hr 30 min|4 servings|5

Main Course

Malabar Fish Curry | Malabar Meen Curry

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 5 servings

11/2 To Fish Neymeen, king Fish, Pomphret
1 tsp Fenugreek seeds (Uluva)
1 tsp Mustard seeds
Ginger — crushed
8 nos Garlic cloves — crushed
Curry leaves A, a few
8 nos Green chillies slit and — cut into half
3 nos Onions
4 - Kukum star — soaked in hot water, kudampuli
2 - Tomato
Salt, to taste
21/2 tbsp Coriander powder
21/2 tbsp Chilly powder
3/4 tbsp Turmeric powder
800 ml Coconut milk

Preparation

Step 1
For preparing the Fish delicacy, please follow the instructions carefully.
Step 2
Mix the coriander, chilli, and turmeric with a little of curry leaves and fry it on a pan without water on low heat.
Step 3
Keep mixing it properly and make sure it is not burned. Do this for approximatly 5 - 6 minutes. Make it well done, but not burned.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
Let the mustard seeds crackle.
Step 6
Add fenugreek seeds and move the pan from the stove before adding uluva so that it is not burned.
Step 7
Add green chillies, ginger, garlic and a few curry leaves.
Step 8
Add onions and keep the flame a little bit high and cook till it is light brown.
Step 9
Add tomatoes and make it a paste.
Step 10
Season with salt.
Step 11
Add the chilli, coriander, turmeric mixture and mix it properly.
Step 12
After a few minutes, add the kudampuli along with water.
Step 13
Add the coconut milk (all of 800ml) into this and stir it properly.
Step 14
Add sifficient water and then leave it on high heat.
Step 15
Allow it to boil fully.
Step 16
When the mixture is boiling really hot, leave it for two mintues and then add fish one by one.
Step 17
Reduce the flame and cook on low heat.
Step 18
Let it remain till the fish is completely cooked.
Step 19
Let me know how it goes!

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.