This recipe for meen manga curry is a slight variation from the Alleppey Fish Curry that I have shared before. I love mango in curry. The delicious tang that mangoes impart into the sauce makes this dish so good. Also with ginger and coconut, it just gets better. This Keralan meen manga curry is such a keeper. Here is the recipe for meen manga curry.
First, we need to get the mangoes ready. There are different varieties of raw mangoes that’s available in the market. One can use whatever is in season. I just added one mango today for the curry. If the raw mango is not very sour, add a little bit more if you want a very tangy curry. Wash, peel and cut the mango into big chunky slices. Discard the seed. Set aside.
Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Let the mustard seeds splutter. Add in the ginger, green chillies and and curry leaves. Fry briefly for 10 seconds.
Add in the onions and fry till the onions are soft. You can substitute shallots instead of onions for a more traditional flavor.
Take a small cup and add in the masala powders to the cup. Turmeric powder, Red chilli powder and coriander powder. Add 1/4 cup of water and make a paste.
Add the paste, tomatoes and the salt to the pan. Saute for a couple of minutes. Add in the mango chunks and a cup of water. Let it come to a boil.
In the mean time, grind the coconut in a mixie with about half a cup of water to a smooth fine paste. Add it to the pan.
Add in the fish pieces and let the curry simmer for 10-12 minutes, pan covered with a lid on medium flame. Remove from heat and let it rest for 15 minutes before serving.
Meen manga curry is ready. Serve hot with rice.
- 2 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds (vendhayam)
- 2 sprigs curry leaves
- 1 inch piece ginger, finely minced
- 2 green chillies, chopped
- 1 medium onion, sliced
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 3 teaspoon red chilli powder
- 1.5 teaspoon salt
- 1 ripe tomato, chopped
- 1 mango (raw), chunks
- 1/2 cup fresh coconut
- 500 grams fish steaks
- Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Let the mustard seeds splutter. Add in the ginger, green chillies and and curry leaves. Fry briefly for 10 seconds.
- Add in the onions and fry till the onions are soft.
- Take a small cup and add in the masala powders to the cup. Turmeric powder, red chilli powder and coriander powder. Add 1/4 cup of water and make a paste.
- Add the paste, tomato and the salt to the pan. Saute for a couple of minutes. Add in the mangoes and a cup of water. Let it come to a boil.
- In the mean time, grind the coconut with about half a cup of water to a smooth fine paste. Add it to the pan.
- Add in the fish pieces and let the curry simmer for 10-12 minutes on medium flame. remove from heat and let it rest for 15 minutes before serving.
Notes
For a bright red curry, use Kashmiri chilli powder. # You can substitute shallots instead of onions for a more traditional flavor. # I used Pollock fish today. Seer fish, Salmon, Pom-fret varieties work equally well in this recipe.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Kerala
- 2 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds (vendhayam)
- 2 sprigs curry leaves
- 1 inch piece ginger, finely minced
- 2 green chillies, chopped
- 1 medium onion, sliced
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 3 teaspoon red chilli powder
- 1.5 teaspoon salt
- 1 ripe tomato, chopped
- 1 mango (raw), chunks
- 1/2 cup fresh coconut
- 500 grams fish steaks
- Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Let the mustard seeds splutter. Add in the ginger, green chillies and and curry leaves. Fry briefly for 10 seconds.
- Add in the onions and fry till the onions are soft.
- Take a small cup and add in the masala powders to the cup. Turmeric powder, red chilli powder and coriander powder. Add 1/4 cup of water and make a paste.
- Add the paste, tomato and the salt to the pan. Saute for a couple of minutes. Add in the mangoes and a cup of water. Let it come to a boil.
- In the mean time, grind the coconut with about half a cup of water to a smooth fine paste. Add it to the pan.
- Add in the fish pieces and let the curry simmer for 10-12 minutes on medium flame. remove from heat and let it rest for 15 minutes before serving.
Notes
For a bright red curry, use Kashmiri chilli powder. # You can substitute shallots instead of onions for a more traditional flavor. # I used Pollock fish today. Seer fish, Salmon, Pom-fret varieties work equally well in this recipe.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Kerala
Find it online : https://www.kannammacooks.com/meen-manga-curry-fish-mango-curry/
Recipe for home made Bisi Bele Bath Masala Powder made from scratch. Can be stored and used to make Bisi Bele Bath. Recipe with step by step pictures and video.
Here is the video of how to make Bisi Bele Bath masala powder from scratch
Here is the recipe for Bisi Bele Bath.
We will be using a combination of byadagi chillies and guntur chillies. We will be roasting all the ingredients before grinding it to a fine powder.
Dry roast Byadagi Chillies, Guntur Chillies, Curry Leaves until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.
In the same pan, Dry roast Coriander Seeds, Fenugreek Seeds, Cumin Seeds, Black Peppercorn and Black Mustard Seeds until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.
In the same pan, Dry roast Chana Dal and White Urad Dal. Make sure not to burn the ingredients. If the lentils are brown and aromatic, its done. Set aside on a plate to cool.
In the same pan, Dry roast Copra Powder ( Dessicated Coconut Powder ) until slightly brown. Set aside on a plate to cool.
After all the ingredients have cooled to room temperature, grind all these ingredients in the mixie to a fine powder. Bottle the powder and use as required.
Its best to store the ground Bisi Bele Bath Masala Powder in the freezer. The smell of the masalas stays fresh and it lasts for months in the freezer.
- 6 Byadagi Chillies
- 6 Guntur Chillies
- 2 Sprigs Curry Leaves
- 2 Tablespoon Coriander Seeds
- 1/2 Teaspoon Fenugreek Seeds
- 1 Teaspoon Cumin Seeds
- 2 Teaspoon Black Peppercorn
- 1/4 Teaspoon Black Mustard Seeds
- 2 Tablespoon Chana Dal
- 2 Tablespoon White Urad Dal
- 2 Black Kapok Buds ( Marati Moggu)
- 2 Cloves
- 2 Inch Piece Cinnamon
- 1/2 cup Copra Powder ( Dessicated Coconut Powder )
- Dry roast Byadagi Chillies, Guntur Chillies, Curry Leaves until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.
- In the same pan, Dry roast Coriander Seeds, Fenugreek Seeds, Cumin Seeds, Black Peppercorn and Black Mustard Seeds until very fragrant on low flame. Make sure not to burn the ingredients. If its slightly brown and aromatic, its done. Set aside on a plate to cool.
- In the same pan, Dry roast Chana Dal and White Urad Dal. Make sure not to burn the ingredients. If the lentils are brown and aromatic, its done. Set aside on a plate to cool.
- In the same pan, Dry roast Kapok Buds ( Marati Moggu), Cloves and Cinnamon. Set aside on a plate to cool.
- In the same pan, Dry roast Copra Powder ( Dessicated Coconut Powder ) until slightly brown. Set aside on a plate to cool.
- After all the ingredients have cooled to room temperature, grind all these ingredients in the mixie to a fine powder. Bottle the powder and use as required.
- Its best to store the ground powder in the freezer. The smell of the masalas stays fresh and it lasts for months in the freezer.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Masala Powder
- Cuisine: Karnataka
