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.
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