Meen Manga Curry – Tangy Raw Mango & Creamy Coconut Fish Curry
Ingredients
- Coconut Oil - 2 Tbsp
- Fenugreek Seeds - 1/4 tsp
- Garlic (minced) - 3 cloves
- Ginger (minced) - 1/2 inch
- Shallots (sliced) - 5 to 7
- Curry Leaves - 2 sprigs
- Green Chilies (chopped) - 2
- Tomatoes (sliced) - 2 medium
- Kashmiri Chili Powder - 1 1/2 tsp
- Coriander Powder - 1 1/2 tsp
- Salt - 1 tsp (adjust to taste)
- Thin Coconut Milk - 1/2 cup
- Raw Mango (sliced) - 1 small
- Tilapia Fillets - 1 lb (500g)
- Thick Coconut Milk - 1 cup
Fish Mango Curry is a flavorful South Indian dish that combines the tanginess of raw mango with the richness of coconut milk, creating a perfect balance of flavors. This coastal favorite, especially popular in Kerala, features tilapia simmered in a fragrant gravy infused with garlic, ginger, shallots, curry leaves, and green chilies. The dish gets its vibrant color from Kashmiri chili powder and coriander powder, while raw mango slices add a refreshing tartness that complements the creamy coconut milk.
Cooking Alleppey or Meen Manga curry in a clay pot enhances the depth of flavor, making the curry even more aromatic. As the fish gently cooks, it absorbs the spices, resulting in a tender, flavorful dish best enjoyed with steamed rice or appam. A final drizzle of coconut oil and fresh curry leaves adds an irresistible finishing touch, making this an ideal recipe for seafood lovers craving bold, tropical flavors.
Watch our recipe video for step by step instructions on how to make Fish Mango Curry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Fish Mango calories and nutrition information, see the recipe card below.
Instructions
How to Make Fish Mango Curry:
1) In a large pan over medium heat, use 2 Tbsp coconut oil.
PRO TIP: Use a clay pot for the authentic flavors!
2) Add 1/4 tsp fenugreek seeds, 3 cloves minced garlic, 1/2 inch minced ginger, 5-7 sliced shallots, 2 sprigs of curry leaves, and 2 chopped green chilies. Sauté for 1 minute until fragrant.
3) Next, add the 2 medium sliced tomatoes and cook until they soften and turn mushy.
4) Once softened, add 1 1/2 tsp Kashmiri chili powder, 1 1/2 tsp coriander powder and 1 tsp salt.
5) Add 1/2 cup thin coconut milk and mix to combine all of the spices.
6) Stir in 1 small sliced raw mango and place the tilapia filets (1 lb) gently in the pan. Cover and cook for 5 minutes.
7) Open the lid and carefully flip the fish steaks. Cover again, and cook for another 5 minutes.
8) Once the fish is fully cooked, add 1 cup thick coconut milk. Stir gently to incorporate, being careful not to break the fish.
PRO TIP: Hold the pot on both sides and rotate in a circular motion to evenly spread the coconut milk without breaking the fish!
9) Simmer the curry for 2 minutes on low heat, allowing the flavors to incorporate
10) Garnish with fresh curry leaves and a splash of coconut oil before serving.
Enjoy!
Fish Mango Curry is a flavorful South Indian dish that combines the tanginess of raw mango with the richness of coconut milk, creating a perfect balance of flavors. This coastal favorite, especially popular in Kerala, features tilapia simmered in a fragrant gravy infused with garlic, ginger, shallots, curry leaves, and green chilies. The dish gets its vibrant color from Kashmiri chili powder and coriander powder, while raw mango slices add a refreshing tartness that complements the creamy coconut milk.
Cooking Alleppey or Meen Manga curry in a clay pot enhances the depth of flavor, making the curry even more aromatic. As the fish gently cooks, it absorbs the spices, resulting in a tender, flavorful dish best enjoyed with steamed rice or appam. A final drizzle of coconut oil and fresh curry leaves adds an irresistible finishing touch, making this an ideal recipe for seafood lovers craving bold, tropical flavors.
Watch our recipe video for step by step instructions on how to make Fish Mango Curry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Fish Mango calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Malai Paneer Recipe - Creamy North Indian Vegetarian Curry with Paneer
Discover how to make Malai Paneer, a delicious creamy curry made with fresh paneer, onions, cashews, and malai. This easy North Indian vegetarian recipe brings restaurant-style flavors to your home kitchen, perfect for weekday dinners or festive meals.
Malai Paneer is a rich and comforting North Indian vegetarian dish made with soft paneer slices simmered in a smooth onion-cashew and cream-based sauce. The combination of mild spices, malai, and dried methi leaves gives it a luxurious texture and depth of flavor. Each bite melts in your mouth, offering a perfect balance of creaminess and spice.
Served best with warm rotis, naan, or fragrant basmati rice, Malai Paneer is ideal for both weeknight dinners and festive meals. Whether you’re new to Indian cooking or looking for a restaurant-style recipe to impress your guests, this paneer curry recipe is simple to make yet feels truly indulgent.
Watch our recipe video for step by step instructions on how to make Malai Paneer. We’ve included demonstrations and pro tips to help you out in the kitchen! For our malai paneer recipe calories and nutrition information, see the recipe card below.
Roghani Daal Maash - Creamy Vegetarian Urad Dal Dish - Spiced North Indian Lentil Curry Recipe
Experience the rich, creamy flavors of Roghani Daal Maash, a traditional North Indian dish made with urad dal, yogurt, and aromatic spices. This comforting vegetarian lentil curry pairs perfectly with naan or paratha.
Roghani Daal Maash is a classic North Indian dish made with split urad dal simmered in a rich, creamy blend of yogurt, tomatoes, and spices. The name “Roghani” refers to the luscious oil or ghee that rises to the top, giving the dal its signature aroma and silky texture.
With its perfectly balanced spices and hearty texture, Roghani Daal Maash makes for a wholesome meal when served with naan or paratha. Whether you’re cooking for a weekday dinner or a special gathering, this comforting lentil dish brings warmth and flavor to every table.
Watch our recipe video for step by step instructions on how to make Rogani Daal Mash. We’ve included demonstrations and pro tips to help you out in the kitchen! For our rogani daal mash recipe calories and nutrition information, see the recipe card below.
Instant Pot Pumpkin Curry - Quick & Creamy Curry with Coconut Milk - Vegetarian Recipe for Fall
This InstantPot Pumpkin Curry is an easy one-pot Indian recipe bursting with flavor. With golden pumpkin, coconut milk, and a blend of aromatic spices, it’s the perfect balance of creamy and spicy. Ready in minutes, perfect for a cozy dinner any day of the week!
This InstantPot Pumpkin Curry is the perfect blend of simplicity, warmth, and flavor. Made with tender pumpkin pieces simmered in a creamy coconut milk base, this vegetarian recipe brings out the comforting essence of Indian home cooking with minimal effort. The Instant Pot makes it quick and foolproof, giving you a delicious curry in just minutes.
Watch our recipe video for step by step instructions on how to make Pumpkin Curry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our pumpkin curry recipe calories and nutrition information, see the recipe card below.
