Monday, March 20, 2017

Fish Mango Curry (Meen Manga Curry)

Kind of status update for me after 7 years 😂 this new job that I got makes it so, been a month now & am overflowing with happiness and sadness of course is inevitable  when you send your baby to a day care. All in the family is getting immunized naturally to fight all trendy viruses now...counting all these as experiences...may help in long run :/
However I am really very happy to start working after a long break.Since sharing my life events and experiences in this space has become my habit, am at present super excited !

So the news in my husbands hometown (Angamaly) is the release of a Malayalam movie called
 "Angamaly Diaries" We were watching the movie-trailer and I got stuck with this "Meen -Manga Curry (Fish-Mango in coconut milk gravy) which is one of the best dish I have had in their place and Ammamma (Nithin's Granny) used to make it so very deliciously..

I didn't wait  to make this fish -manga curry 😊

This is a must try recipe if you are a fan of fish cooked in tenga-paal (Coconut milk), raw mango gives this a classic tangy twist....
& this curry with some Kerala rice...for the Malayalaies - this is Yumminess overloaded !!

Note - I didn't have fresh Manga (Raw mango) so I used the salted Mango pieces(uppu manga)

Manga - Uppilittathu (Raw mango in brine) this is one of the treasures that I have in my kitchen.

Here's the  Recipe


Marinate - Fish with the following ingredients for 15 minutes

Fish - 1 pound (45 grams) Approx
Raw mango pieces - 1 whole mango sliced (1/2 cup -i used salted mango pieces)
Green chili's - 1 no's slit
Onion- 1/2 medium sliced
Ginger - 1 tsp crushed
Garlic - 1 no crushed
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 and 1/2 tsp
Red Chili Powder - 2 tsp ( Use more as per your preference)
Salt to taste (Use less if using mangoes in brine)
Vinegar - 1 tbsp
Coconut Oil - 1 tbsp

Other Ingredients 

Thin Coconut Milk (randampaal) - ( less concentrated 2 cups )
Thick Coconut Milk - 1/2 to 1 cup
Shallots - few no's sliced
Curry leaves - few springs
Coconut Oil - 1 tbsp


* Marinate fish with the ingredients given under marination , keep for at least 15 minutes

* Pour Thin coconut milk to the marinated fish, cover with a lid and cook for 10 to 15 minutes until fish looks cooked, reduce the heat.

* Add thick coconut milk to the cooked fish and switch off the heat (if you are cooking this in a Chatti/Madka).If using any other pan , keep heat in low.

* Heat 1 tbsp coconut oil to prepare seasoning, fry shallots and curry leaves until brown. pour this to the fish curry & its ready.

Like any other fish curry, this tastes best when it sits for some time


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