Kerala Fish Curry With Mango

by RUPESHKUMAR
fish curry Angamali style
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Votes: 14
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 14
Rating: 4
You:
Rate this recipe!
Instructions
  1. Peel off the skin of the mangoes and cut them into finger size shapes.
  2. Take a cooking pan and add sliced onion, ginger, garlic, green chillies and curry leaves.
  3. Add salt and vinegar.
  4. Mix the contents with your hand.
  5. Mix together coriander powder, red chilly powder, turmeric powder in a bowl.
  6. Put some oil into your hand and mix them well together.
  7. Grind the coconut with 1/2 litre of water to make natural coconut milk.
  8. Pour this coconut milk into a bowl.
  9. Take a pan and add the mangoes along with water so that the mangoes sink in the water.
  10. Add onion mixture along with the powder mixture into the above pan and start heating on a medium flame.
  11. When it gets hot, slip in fishes.
  12. Check the level of salt and close the lid after leveling the fish.
  13. After 10 mins, check if the mangoes are cooked.
  14. :- If the mangoes are cooked, then it means the fish too is cooked.
  15. Add the coconut milk.
  16. Check the level of salt once again.
  17. Heat oil in a small frying pan.
  18. Add mustard seeds and when they crackle, add small onions followed by dry red chillies and curry leaves.
  19. Add the above tempering into the pan.
  20. :- Fish Curry is ready.
  21. :- Serve Fish Curry hot with rice.
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14 comments

curryadmin
risha September 7, 2008 - 12:00 am

not bad……..

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curryadmin
Lilly January 15, 2004 - 12:00 am

I have a question and since I could not find an email id for Rupesh I am posting it here.

Rupesh, do I need to mix all the ingredients raw first and then add mangoes and water and bring it to boil and then add the fish and finish off??? Is that how this goes? If yes, won`t the raw ingredients especially the onions and the powders give a funny taste?

I would very much appreciate your help. You can respond to this comment or email me direct.

Cheers

Lilly

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curryadmin
Daisy January 12, 2004 - 12:00 am

hello this is pakka a Trichurian curry I liked it very much

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curryadmin
deepa March 20, 2004 - 12:00 am

Rupesh,
Thanks for a very tasty curry. It was superb

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curryadmin
Runa May 7, 2005 - 12:00 am

This Curry is excellent….In Agamaly…for Marriage..Naadan Sadhya….Fish & Mango Curry….it is must…..and very tasty.
As I am in Dubai….I miss it.

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curryadmin
priya October 17, 2005 - 12:00 am

wow.this recipe is amazing.it reminded me of my mom`s curry.Thanks a lot and keep posting such great recipes.

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curryadmin
amrita jeevan November 21, 2005 - 12:00 am

i love this curry as it doesnt take too much time to cook at the same time its tasty also . good going Rupesh

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curryadmin
SUSAN December 25, 2005 - 12:00 am

I LOVED IT

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curryadmin
Renju May 14, 2009 - 10:29 am

i was pretty skeptical about not frying the masala. but i decided to give it a shot and voila – it was yumm!thanks Rupesh for the detailed prep method- its new to me.

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curryadmin
Renjini October 23, 2010 - 10:16 pm

Yummy! Its really delicious..

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curryadmin
bindhu October 7, 2010 - 5:01 am

Thank you so much for posting such a good recipe

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curryadmin
sreelatha sunil April 25, 2010 - 12:08 am

It is absolutely yummy! As a trichurite i really loved the curry. Continue posting such recipes. All the best..

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curryadmin
anju June 10, 2011 - 7:39 am

Rupesh… this was the first fish curry i cooked for my husband after our wedding.. and it came out so well..that he kept licking the plate.. thank u..really a big thanks..

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curryadmin
Kunchakko February 23, 2011 - 4:52 am

The angamaly meen curry is different from the trichur meen curry. Its more sweeter than the trichur meen curry styles and it tastes different too. And as deepa mentioned in above, its an integral part of “nadan sadhya” in Angamaly area.

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