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

Meen Pollichatu @ Houseboat Kumarkam

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 4 servings

Marinate the fish with the following
250 g King fish — cut into medium pieces
Salt, to taste
1 tsp Pepper
1/2 tsp Turmeric powder
Make a paste with the following masala
2 tsp Chilly powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Pepper powder
Stir fry the following green masala
1 cup Button onions peeled and sliced thinly
1 inch Ginger long chopped fine
1/2 Bulb Garlic peeled and — chopped
1 nos Tomato chopped, big size
1 Spring Curry leaves
100 ml Coconut milk
1 nos Banana leaf wilted on fire — cut into squares about 10 squares, big
Oil — for frying

Preparation

Step 1
Set a pan over medium heat and pour in the oil and fry the fish pieces lightly. Remove the fish and set aside.
Step 2
In the same pan add all the green masala and stir fry till the onions become pink. Remove and set aside.
Step 3
Add little oil and fry the masala paste(chilly, coriander, pepper and turmeric powder) till the oil separates from the masala.
Step 4
Add tomatoes and keep the flame low. The tomatoes should blend into the masala.
Step 5
Pour in the coconut milk and keep stirring.
Step 6
Add the fried fish and green masala and cook till the gravy turns semi dry.
Step 7
Spread oil on the banana leaves and place 1 fish slice along with masala.
Step 8
Bring the ends up and slide a toothpick to hold it.
Step 9
Repeat the same with the other slices.
Step 10
Heat a tawa followed by a few oil, place the fish parcels on the pan and allow to cook.
Step 11
The leaves may burn, now turn over the other side and cook.
Step 12
Transfer to a dish and unwrap the parcels.
Step 13
Note- pearl spot fish was not available, so I used white fish instead.

Tip

Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.

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

Meen Pollichatu @ Houseboat Kumarkam

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 4 servings

Marinate the fish with the following
250 g King fish — cut into medium pieces
Salt, to taste
1 tsp Pepper
1/2 tsp Turmeric powder
Make a paste with the following masala
2 tsp Chilly powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Pepper powder
Stir fry the following green masala
1 cup Button onions peeled and sliced thinly
1 inch Ginger long chopped fine
1/2 Bulb Garlic peeled and — chopped
1 nos Tomato chopped, big size
1 Spring Curry leaves
100 ml Coconut milk
1 nos Banana leaf wilted on fire — cut into squares about 10 squares, big
Oil — for frying

Preparation

Step 1
Set a pan over medium heat and pour in the oil and fry the fish pieces lightly. Remove the fish and set aside.
Step 2
In the same pan add all the green masala and stir fry till the onions become pink. Remove and set aside.
Step 3
Add little oil and fry the masala paste(chilly, coriander, pepper and turmeric powder) till the oil separates from the masala.
Step 4
Add tomatoes and keep the flame low. The tomatoes should blend into the masala.
Step 5
Pour in the coconut milk and keep stirring.
Step 6
Add the fried fish and green masala and cook till the gravy turns semi dry.
Step 7
Spread oil on the banana leaves and place 1 fish slice along with masala.
Step 8
Bring the ends up and slide a toothpick to hold it.
Step 9
Repeat the same with the other slices.
Step 10
Heat a tawa followed by a few oil, place the fish parcels on the pan and allow to cook.
Step 11
The leaves may burn, now turn over the other side and cook.
Step 12
Transfer to a dish and unwrap the parcels.
Step 13
Note- pearl spot fish was not available, so I used white fish instead.