Kerala Style Raw Mango Fish Curry

Kerala Style Raw Mango Fish Curry- Meen Pacha Manga Curry

Kerala Style Raw Mango Fish Curry- Meen Pacha Manga Curry, is the recipe of the day. There are lots of variations for Kerala fish curry and each one has unique taste according to the way of cooking in each home. The detailed recipe with step by step cooking pictures follows. 
Kerala Raw Mango Fish Curry

Kerala Style Raw Mango Fish Curry, is a delicious, spicy, tangy fish curry. The tangy fish curry is usually made with tamarind juice or fish tamarind/ gambooge. In my home especially mango season my Amma/ mom used to substitute tamarind with mangoes, that makes the fish curry taste so yummy. The tanginess of mangoes combines with fish pieces along with coconut paste and spices, makes this curry so special.

Kerala Style Mango Fish Curry

My Amma used to try different types of fish curry like with coconut, without coconut, coconut milk curry, with bilimbi, raw mango etc. My all Kerala recipes are from my Amma and mother in law. Each one has its unique flavors, out of all this fish curry I like most this raw mango fish curry. Any type of fish can be used to make this curry, but should be fresh enough. For this same recipe if you want you can substitute coconut paste with thick coconut milk. Try this amazing fish curry and let me know your valuable feed back in comments.

Kerala Mango Fish Curry

How to Make Kerala Style Raw Mango Fish Curry- Meen Pacha Manga Curry

Slice fish pieces, clean and wash well. Drain it out the excess water and set aside.


Slice mango pieces, green chillies and finely chop the ginger. Transfer it to a clay pot and set aside.


Grind the grated coconut with kashmiri chilly powder, turmeric powder, coriander powder, shallots, fenugreek seeds and required water to a smooth paste.


Transfer this coconut paste to the clay pot, add salt and required water. Place this on medium flame and allow it to boil for 5 minutes.


Add fish pieces and cover it with a lid, cook for 10- 15 mins.

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Meanwhile heat a pan with mustard seeds and half pinch of fenugreek seeds. Add shallots, curry leaves and dry red chillies, fry it until shallots turn golden brown colour.


Transfer this seasoning to the curry and gently swril the clay pot. Off the flame, cover and rest for 15 minutes. Serve along with rice or roti.

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Enjoy!!Happy Cooking and Stay Healthy.

Kerala Style Pacha Mang Itta Meen Curry

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