Mango Fish Curry | Mango Meen Kuzhambhu | Coconut Mango Fish Curry

Few months back when I posting a fish curry recipe, I was talking about this Mango fish curry that Amma makes and guess what when I was home I got to try it :-) Infact I demanded her to make this fish curry as we were in the peek of mangoes everywhere. I still see vegetable vendors and super stores selling mangoes and I am not complaining one bit ;-). Wait wait I gotto tell you that I love to have this curry cold the next day with warm rice or may be even curd rice. Weird right? :P well that's my taste.

Mango Fish curry is a mild spicy curry that is fragrant and has cut raw mango pieces, the tartness from the mangoes along with the does of coconut in the curry and the aroma of fish all combines to form that perfect curry. Mango Fish curry is actually a recipe born from Kerala, each household has their own version and this is Amma's perfect signature dish. I have seen some recipes where instead of coconut paste coconut milk is used. She uses a particular variety of fish called Mathi / Chaala / Sardine. There is something about this fish that goes so good in this curry. Mathi is a small tender fish that is oily, they are usually inexpensive and easily available. Although if you are someone who does not like Mathi you can replace with your favorite fish nevertheless the end result is absolute bliss. I think I have said enough now lets move on with the recipe 

MANGO FISH CURRY RECIPE

Recipe Source ~ Amma

Serves ~ 4 generously

Cook & Prep time ~ 30 mins

Serving Suggestions ~ White Rice and appalam

Ingredients

Mathi Fish/ your favorite fish - 8 nos

Tomatoes (ripe) chopped - 2

Raw mango (large) - 1 chopped into cubes

Coriander powder - 1 tbsp

Red chili powder - 1 - 2 tsp (depending on heat tolerance)

Turmeric powder - 1/2 tsp

Cumin powder - 1/2 tsp

Salt to taste

To Grind

Shredded coconut - 1/2 cup 

Shallots - 8-10 nos

Green chili - 4 nos

Garlic - 4 pods

Ginger - 1/2 inch piece

Cumin - 1/2 tsp

Curry leaves - 5-6

To Season

Coconut oil - 1 -2 tbsp

Mustard seeds - 1/2 tsp

Cumin whole - 1/2 tsp

Dry red chili - 1 no

Curry leaves - 1 spring

Method

• Clean and cut the fish into two. rub the fish with salt and lime juice. (juice of 1/2 lime & 1/2 tsp salt)
• In a vessel, put all ingredients except the fish. Add the ground masala paste. Add enough water (about 2 cups). Mix well with hand.
• Now keep the vessel on stove and let the gravy simmer on medium flame and thicken. Stir gently and check for salt and spice.
• Now add the fish pieces. After 5 mts. a nice aroma will come. Now remove from the stove.
• Do the seasoning in the order given and pour into the gravy. Mix well and keep aside for sometime (30 mins) for all the flavors to mingle

Serve hot with white rice and appalam

Cooks Wisdom

- Any variety of small fish or prawns can be used.

- Coconut oil gives additional flavour to this curry but if you are not a fan of coconut oil use your preferred oil

- Make sure that the raw mango that you use is bit sour and not sweet
- You can add coconut milk instead of coconut paste for a thin curry