Meen Manga Curry (Fish Curry With Mango)

This raw mango fish curry  from Kerala is spicy, tangy, and really packs a punch in terms of flavour and ofcourse spicier the better. The raw mango is the heroine of the dish and cannot be replaced as this is what brings out the signature sourness. I have very few dishes that i can finish a chatti or bowl of and this is at the top. Its my all time favourite and a dish that transports me back to my grandmoms kitchen or my aunts place in kerala as they make the worlds best Meen Manga Curry.

I love the combination of the sourness, sweetness  and the spiciness that forms a deadly flavour base to cook the fish. The curry has to be rested for a while, so that the fish absorbs the wonderful flavours and the curry poured on top of rice , phew I'm literally drooling just thinking about the flavours!! 

I strongly recommend you try this recipe, so lets dive in :

Ingredients

Paste:

4-5  Pearl onion or shallots

1.5 tsp Crushed ginger

1.5 tsp Crushed garlic

1 – 1.5 tbsp Chilli powder

1/2 tsp Turmeric powder

Curry

350 gms of cleaned Kalanji (Sea Bass)

1 small Onion (sliced)

1 small Raw mango (sliced )

1 cup Medium thick coconut milk

1/2 cup Thick coconut milk

a pinch Fenugreek seeds 

Coconut oil  3 tbsp

Salt

Curry leaves 10

Tempering 

1 Tablespoon Coconut Oil

1 Teaspoon Mustard Seeds

5 Curry Leaves

Method

Step1

Heat oil in a manchatti (clay pot) or a deep and wide pan. Add fenugreek seeds and sliced onion. When it becomes soft add  curry leaves and cook for 2-3 mins.

Step 2

Make a smooth paste by adding all the below ingredients into a blender : shallots, chilli powder, turmeric powder, 1 tsp coconut oil, ginger and garlic  and 1-2 tbsp water. 

Add the prepared paste and fry for 5-6 minutes or until the oil separates and can be seen floating on top.Add 1/4 cup water to the mixer jar and shake to remove the paste still in the jar. Add this to the pot and continue to cook. Cook for 2 -4 minutes or until the raw smell goes.

Step 3

 Add sliced mango pieces and salt and stir.

Add medium thick coconut milk, reduce flame to lowest and bring it to boil. 

Step 4

Add fish pieces one by one(important) and  make sure that the fish pieces are covered in the gravy.

Step 5
Cover and cook for 8-10 mins. Add thick coconut milk . Cover and cook for 4-5 mins, till the gravy is thick , mango pieces are soft and fish is cooked.

Step 6

Add coconut oil to a frying pan and allow it to heat up on medium flame. 

Add mustard seeds and allow it to splutter. Add curry leaves and fry for a minute and turn off the flame.

Add it to the curry and mix. 

Let the curry rest for half an hour and then serve.