Fish Mango Curry



Pomfret – 500 gm sliced

For Garnishing

Coconut oil – 1 tbsp

Small onions – 4 sliced

Curry leaves – 1 sprig

Dry red chillies – 3 broken

For the Curry

Coconut oil – 1 1/2 tbsp

Fenugreek seeds / Uluva – 1/8 tsp

Small onions – 6 sliced

Green chillies – 2 slit

Ginger – 1 ” piece chopped

Curry leaves – 1 sprig

Tomato – 1 small chopped

Chilly powder – 2 tsp

Kashmiri chilly powder – 1 tsp

Turmeric powder – 1/2 tsp

Coriander powder – 2 tsp

Aniseed powder / Perumjeerakapodi – 1/8 tsp

Thick curd – 1 1/2 tbsp not too sour

Thin coconut milk – 1 cup

Raw mango pieces – 1/2 cup skin removed

Thick coconut milk – 1/2 cup

Salt to taste



Heat oil in a clay pot or non-stick pan, and add small onions, curry leaves and dry chillies.  Fry till the onions turn golden brown in color.  Strain and keep aside.  Add 1 1/2 tbsp more of oil to the same pot and splutter fenugreek seeds.  Now add the small onions, green chillies, ginger and curry leaves.  When the onions turn pink, add the tomatoes and salt.  Fry well and add the spice powders.  Sprinkle some water and fry till the aroma comes out.  Beat the curd well and add to the pot.  Fry for a minute on a low flame.  Add the thin coconut milk and mix well.  When it boils, add the fish pieces.  Cook covered for 5 minutes.  Add the raw mango pieces.  Cook covered on a low flame till the oil starts to float on top of the curry.  Now add the thick coconut milk, mix gently and switch off the flame.  Garnish with the fried items.  Lip-smacking ‘Fish Mango Curry’ is now ready!  Serve it with rice, rotis, idli, dosa, appam, puttu, idiyappam, pathiri or bread.  Enjoy with your loved ones!

You can use any fish of your choice to make this curry.

Add more or less mango pieces according to the sourness.