Mango Fish Curry

Asha Jible

Mango Fish Curry – how to make the yummiest mango fish curry.

Usually, the mango fish curry is made with coconut milk, but here I have used blended grated coconut with few spices. I have used Tilapia, but you could use any fish available in this curry.

Read below and you would get to know how each of its ingredients play important role in our health.

Mangoes which are seasonal now are rich in nutrients and antioxidants. They are a must ingredient for our wholesome health and immunity.

Tilapia is also another main ingredient in this recipe which is rich in nutrients like omega-3 fatty acids and protein. It is said that we need to have tilapia or any other fish at least twice a week to add the omega-3 fatty acids into our diet.

Coconut either in grated, or pieces or milk or oil form as we know is a must ingredient in many of the Kerala recipes and is rich in proteins, minerals. A rich source of manganese is necessary for bone health, and metabolism of carbohydrates and cholesterol and hence it plays a very important role in weight loss.

When all these yummy nutritional ingredients combine together to form a yummy curry, why not try this with hot steaming rice to have a complete meal.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course

Cuisine Kerala cuisine, Thani naadan

Servings 4

Ingredients

500 gms Fish Cut into medium size pieces
1 Big Raw mango cut into 2 inch pieces
1 tsp Chili powder
2 tbsp Coriander powder
1 tsp Turmeric powder
1 cup Grated coconut
1 tbsp Coconut oil
1 cup Pearl onions chopped
1 tbsp Ginger chopped
½ tbsp Garlic minced
4 or 5 Green chilies cut into halves
1 small piece Brindle berry
1 cup Water
Salt to taste
Curry leaves

For Seasoning

Coconut oil
Mustard seeds
Fenugreek seeds
Dried red chilies
Curry leaves

Instructions

Into a pan kept on low flame, drop the chili powder and coriander powder
Stir for 4 mins and keep it aside
Into a mixie jar, drop the grated coconut, and roasted powders that are kept aside
Add ¼cup of water, or enough water to blend everything into a fine paste
Once blended, keep it aside.
Into another pan or claypot, pour 1 tbsp of Coconut oil and heat it
Drop the pearl onions, green chilies, ginger and garlic and stir well for 3-4 mins
After that add the cut raw mangoes and stir for a few mins
Add salt and turmeric powder and stir well
Add the brindle berry ( small piece), only if the mangoes are not sour.
Add ¾ cup of water and stir
Close and cook for 15 mins or until the mangoes are half done
Once 15 mins are over, add the fish pieces to it and gently stir
Add a little water if needed
Close and cook for 20 mins or until the fish is cooked
After that add the blended coconut and gently mix without breaking the fish
Add salt if needed
If there is not enough gravy, you could pour a little water into the mixie jar and wash off the blended coconut and pour into the curry
Gently stir and let it boil for 5 mins
After 5 mins, take it off the stove and keep it aside
Place another pan on the stove with medium flame, pour 1 tbsp of coconut oil
Add mustard seeds, fenugreek seeds(optional), dried red chilies, and curry leaves, stir for 1 min
Once fried, pour the seasonings into the curry that is kept aside and gently stir
Yummy Mango Fish Curry is ready!