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Fish and Mango curry (Kerala style)

Never underestimate the power of Good Food. Eating delicious food can be a life changing experience.”- Shon Mehta

It’s been quite a while since I posted any recipe. Happy New Year to all of you. May this year be better than 2020. Let’s hope.

I have always been fond of baking and this year in November, with my family rallying behind me I decided to bake and share my speciality breads and tea cakes to all around. Madras Boulangerie was founded. The response has been phenomenal. I am thoroughly enjoying this new challenge and I learn something new everyday. It’s been awesome!

There are a few fish curries that are very synonymous with Kerala cuisine. Fish molee, Fish mappas, Fish vevichathu, Meen pollichathu to name a few. Well, Fish and mango curry, also called Alleppey Meen curry falls in this category. You cannot resist this wonderful preparation, ideal with appam, Puttu or even a bowl of steamed rice- this fish curry has the sourness of raw mango, the spiciness from the chilli powder and the awesome sweetness from the coconut milk – all in one.

All you need is some good fresh fleshy fish and a few common

ingredients found in most Indian kitchens and you are all set.

Happy to be sharing this wonderful recipe with all of you.


  • Fish slices/ thick cubes -1/2 kg
  • Big onion-1 sliced
  • Small onions -1/2 cup sliced
  • Ginger crushed -1 tbsp
  • Garlic crushed -1 tbsp
  • Green chillies slit -5-6
  • Green mango sliced ( without skin) – 1cup
  • Curry leaves
  • Fenugreek powder-1/2 tsp
  • Kashmiri chilli powder -1 and 1/2 tablespoon
  • Turmeric powder-1 teaspoon
  • Coconut milk-1 cup ( medium thickness)
  • Thick Coconut milk-1/2 cup

To season:

  • Mustard seeds
  • Dry red chillies
  • Curry leaves
  • Fenugreek powder
  • Coconut oil
  • Salt to taste


  • Wash and clean the fish slices or cubes thoroughly.
  • In a little oil, add the sliced onion and the sliced shallots till it changes colour.
  • Add the ginger- garlic sliced and the slit green chillies. Fry well.
  • Make a paste of chilli powder, turmeric and fenugreek powder with a little water.
  • Add it to the onion mixture along with the curry leaves.
  • Add the sliced mango, half a cup of water and salt.
  • Cover and cook on a slow flame till mango slices are tender.
  • Add the coconut milk ( medium thickness) and the fish slices and bring to a boil. once the fish is cooked, add the thick coconut milk, stir and remove.
  • As fish takes hardly any time to cook, switch off the flame after 4-5 minutes.
  • In a small pan, in some hot oil, fry the seasoning ingredients in order lightly and pour on top of the fish curry.
  • Serve with rice, Puttu or appams.

Chefs tips:

  • I use seer, sea- bass, Indian salmon or pomfret for this curry.
  • Try and keep stirring the curry to a minimum, especially after the fish is added.
  • For the flavour of the curry, use coconut oil.
  • Using Kashmiri chilli powder add to the colour of the dish.
  • This dish serves 2-4 adults.

Till my next post,



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