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.

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Mathi Puliyum Mulakum/Sardine Fish Curry

Try this..
Hope you will all enjoy.