Skip to main content

Meen Manga Curry/ Fish Raw Mango Curry



Meen manga curry

Meen manga curry is a mildly spiced fish curry with the delicious tang and flavor of raw mangoes. Fish curry is an integral part of the everyday meal this old fashioned fish mango gravy is served in many homes in Kerala and relished with steamed rice. Back home, mom makes this curry especially when mangoes are in season, and for the rest of the year, sun-dried mangoes( Ada Manga) are used to make this curry. Kingfish, mackerel, sardines, prawns all taste delicious with mangoes. This is cherished home-style food that makes you nostalgic. It is delicious and comforting fish curry.

Kerala is blessed with a long coastline and you get fresh fish all the time. Different regions have their variations of fish curry and the most notable element is spiciness and tangy taste. The souring agent can vary like Kudampuli, tamarind, vinegar, and green mango. In meen manga, curry raw mango gets stewed along with fish in a spiced coconut paste, and the curry is zesty and tangy. Mango and coconut pairs beautifully and there a right balance of heat and flavor, and the coconut milk adds a touch of sweetness. It is flavorful, creamy, and delicious with coconut milk or smoothly ground coconut paste as its base, but you can also use thick coconut milk instead of ground coconut paste. There is another version of fish mango curry which does not use coconut. It is usually made for festive occasions and weddings and is usually prepared ahead of time. I will post that recipe later. Give this recipe a try, you will surely love it.


Meen Manga Curry/ Fish Raw Mango Curry Recipe

Ingredients
Ingredients
Fish - 1 1/2 lb
( I used king fish)
Mangoes diced- 2 small
Shallots- 8-10
Ginger- 2 inch thick
Green chilly-2
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/3 tsp
Grated coconut- 1 cup
Thick coconut milk- 3/4 cup
Mustard seeds- 1/2 tsp
Dry red chilly-1
Curry leaves
Coconut oil

Clean and cut fish and keep aside. Make a fine paste of coconut, ginger, and two pearl onion. Set this aside. Similarly, add half a cup of water to one cup of grated coconut and squeeze it to extract thick coconut milk. Strain this and set it aside.
Heat oil in a pan and add mustard seeds. When they splutter add red chilly and curry leaves followed by shallots and ginger. Saute till onions have changed color, and ginger has a nice aroma. Add turmeric powder, chilly powder and saute for a few seconds and add mango pieces and slit green chilly. Add the ground coconut paste and one cup of warm water to allow this to come to a boil. Add in fish pieces, cover, and cook on medium flame till fish pieces are cooked, and the gravy thickens. Now add fenugreek powder and thick coconut milk and allow to simmer for two minutes. Finally, add a  few fresh curry leaves and a few drops of coconut oil on top.

You might also like,

Zesty Fish Curry With Vegetables- Thirutha Fish Curry
Karimeen Molly
Kerala Style Fish Masala Roast
Meen Peera Pattichathu
Mashed Tapioca/Kappa Vevichathu/Puzhukku
Mathi Puliyum Mulakum/Sardine Fish Curry


Try this..
Hope you will all enjoy.

Labels:

Comments

  1. SarahApril 29, 2011 at 7:11 AM

    aah my favourite!!!

    ReplyDelete
  2. Suja ManojApril 29, 2011 at 7:12 AM

    That was quick dear,thanks Sarah

    ReplyDelete
  3. UnknownApril 29, 2011 at 7:52 AM

    uperb combo.love the combo.

    ReplyDelete
  4. SujiApril 29, 2011 at 8:29 AM

    huih, chehci, my next post was supposed to be meen mangayitta curry and tada, you are here with it :D. Looks yummo yumm, i shall post later then!!

    ReplyDelete
  5. Rumana RawatApril 29, 2011 at 8:34 AM

    I want to try once this curry with raw mango:) delicious:)

    ReplyDelete
  6. Binys RecipesApril 29, 2011 at 8:40 AM

    wow awesome curry dear...so spicy and tangy.....love the colour

    ReplyDelete
  7. Nandinis foodApril 29, 2011 at 8:42 AM

    Slurp! Tangy and yummy fish curry!

    ReplyDelete
  8. divyaApril 29, 2011 at 9:09 AM

    Looks so tempting...Thanks for sharing...

    ReplyDelete
  9. JulieApril 29, 2011 at 9:25 AM

    I love this meen curry ..Thought of posting it some day :-) g8 work dear!

    ReplyDelete
  10. Suman SinghApril 29, 2011 at 9:27 AM

    Love those mango pieces in the curry..looks delicious!

    ReplyDelete
  11. hemalataApril 29, 2011 at 9:28 AM

    Looks so spicy and mouth-watering fish curry.Super combination and nice presentation.

    ReplyDelete
  12. MélangeApril 29, 2011 at 9:36 AM

    wow..I love this curry.We get plenty of raw mango here as well.Most of the fish curries are made this way..Looks perfect !

    ReplyDelete
  13. KurinjiApril 29, 2011 at 10:00 AM

    Wow mouthwatering curry.....Kurinjikathambam, Event : HRH-Healthy Summer

    ReplyDelete
  14. Hamaree RasoiApril 29, 2011 at 10:30 AM

    Awesome looking fish curry dear.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  15. My Inspired RealityApril 29, 2011 at 10:40 AM

    Ahh...reminds me of my grandmother's meen curries:):) Delicious!

    ReplyDelete
  16. SwathiApril 29, 2011 at 10:51 AM

    Meenum mangaum adipoli curry

    ReplyDelete
  17. NithaApril 29, 2011 at 11:00 AM

    yumm... yumm...adipoli..

    ReplyDelete
  18. Reshmi MaheshApril 29, 2011 at 12:40 PM

    This curry is awesome...my mom cooks it and I was the person to finish the mangoes that goes in to it...Yours make me drool....Perfect...

    ReplyDelete
  19. Priya SureshApril 29, 2011 at 12:53 PM

    Fish mango curry looks simply out of the world, am drooling here..

    ReplyDelete
  20. Sobha ShyamApril 29, 2011 at 1:00 PM

    The curry looks great..i have made using tamarind..with mango it sure will taste really good !!

    ReplyDelete
  21. NishaApril 29, 2011 at 3:24 PM

    Adipoli curry

    ReplyDelete
  22. SatrupaApril 29, 2011 at 7:45 PM

    I remember my mom making this in the summer season when there are plenty of young raw mangoes. Luv the dish. Delish !!


    Cheers,
    Satrupa

    http://satrupa-foodforthought.blogspot.com

    ReplyDelete
  23. Saraswathi GaneshanApril 29, 2011 at 8:00 PM

    yummy & sure will be favorite for all seafood lover..

    ReplyDelete
  24. UrmilaApril 29, 2011 at 8:12 PM

    wow...superrrr

    ReplyDelete
  25. Treat and TrickApril 29, 2011 at 11:09 PM

    Yummy and tempting curry!

    ReplyDelete
  26. cook from dohaApril 30, 2011 at 6:26 AM

    my fav............i like more with prawns..........

    ReplyDelete
  27. SravsApril 30, 2011 at 1:07 PM

    Delicious and very inviting curry !!

    ReplyDelete
  28. Rinku NaveenApril 30, 2011 at 7:25 PM

    Hi Suja
    You have an amazing list of recipes. Authentic Kerala recipes are yumm..
    First time at ur space.
    Do check out my space.
    Thanks

    ReplyDelete
  29. Ambreen (Simply Sweet n Savory)May 1, 2011 at 5:04 AM

    Delicious tangy curry ... very tempting!

    ReplyDelete
  30. Vikis KitchenMay 1, 2011 at 11:25 AM

    My favorite curry too....looks absolutely delicious dear.

    ReplyDelete
  31. PushpaMay 1, 2011 at 12:49 PM

    Awesome combo they complement so well looking delicious.

    ReplyDelete
  32. Jayanthy KumaranMay 2, 2011 at 3:23 AM

    absolutely mouthwatery..love d tangy taste..
    Tasty Appetite

    ReplyDelete
  33. Suja ManojMay 2, 2011 at 9:44 AM

    Thanks all for stopping by and for the wonderful comments:)

    ReplyDelete
  34. AnandaMay 2, 2011 at 12:12 PM

    i never had this combination, look too tempting!

    ReplyDelete
  35. Malar GandhiMay 3, 2011 at 4:40 AM

    Highly flavorful...miss mangoes here:( This curry reminds me back-home!

    ReplyDelete
  36. Suja ManojMay 4, 2011 at 10:53 AM

    Thanks all for the sweet comments:)

    ReplyDelete

Post a Comment

Popular Posts

Aval Payasam and Happy Vishu

Aval Payasam Happy Vishu! Wishing all my friends and readers a very happy and prosperous Vishu! Today's recipe is an irresistible payasam.. sweet and delicious. It is made with aval/poha/beaten rice and milk and sugar.You can use  jaggery instead of sugar. Aval pal payasam and it is quick recipe which can be made in a jiffy. Try to use the thick variety of white aval/poha. There is also the red rice aval. Red rice will impart a rose hue to your payasam.  This recipe will serve 4-5 people. Ingredients Aval/poha/beaten rice- 1 1/2 cup Milk- 3 1/2 cups Condensed milk- 1 cup Sugar- 3 tbs (adjust according to sweetness) Crushed cardamon- 5-6 Raisins and cashew nuts- a few Ghee- 2 tbs In a sauce pan bring milk to a boil. Heat 2 tbs of ghee in a heavy pot vessel and add cashew nut and fry for a minute followed by raisins.Saute till they change color drain and set aside. Now to the same pan add aval and fry in medium flame till it slightly changes color...
47 comments
Read more

Naranga Achar/Lemon Pickle

Naranga Achar/Lemon Pickle Do you love pickles? Condiments and pickles are surprisingly easy to make and are a must-have in my kitchen. Zesty and hot lemon pickle adds a punch to any meal. It goes well with steamed rice, curd rice or Rotis.This recipe is for those who love pickles and who have nostalgic feelings about homemade spicy, tangy and intensely lemony pickle. Most Indians will agree that pickles are an inevitable part of our lunch. This pickle is made by stuffing the spices into whole lemons, the way it is made by my grandmother and aunts. There is a great nostalgic feeling to this kind of lemon pickle. Grandmother used to make big jars of a stuffed whole lemon pickle when lemon trees in the backyard were harvested. She used to take out her huge ceramic pickle jars called bharanis to fill up with homemade pickles. If this pickle is made in the right way has a shelf life for about a year. The more it matures the better it tastes. Pickles are an integral part of ...
47 comments
Read more

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....
43 comments
Read more