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kerala fish curry with coconut milk and mango

I shared my favorite Kottayam style fish curry few weeks back. You can use canned Coconut Milk or Coconut Milk Powder for convenience instead of freshly squeezed Coconut Milk. Let me know how it turned out. Reduce heat and add thick coconut milk. Saute until the shallots begin to brown. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. when the fish become half cooked add mango pieces to the curry and cook well. Change ). Add the thin coconut milk to the pan along with salt to taste. Bring it to a slow boil. once fish pieces cooked well add coconut milk and coriander leaves.mix well (swirl the pot.do not use a laddle)and check salt consistency,.don't let it boil. Cover the manchatti/claypot with a lid and cook covered on. It was during summer season when mangoes were in plenty, that my mother used to make this tasty fish curry with raw mango and coconut milk. I used Pacific Cod Fish fillets in this recipe. Dice it into medium sized pieces (1″ X 1″ approximately). Thenga Aracha Meen Curry (Fish Curry Simmered in Coconut Paste), Varutharacha Meen Curry (Fish Curry in Roasted Coconut Gravy), Kadachakka Mezhukkupuratti (Breadfruit Stir fry), Chakka Vevichathu (Mashed Jackfruit with Coconut), Kozhi Ularthiyathu (Kerala Style Sauteed Chicken), Fruit and Vegetable Salad with Indian Spices, Fish Curry with Raw Mango in Coconut Milk, Kozhuva Peera Vechathu (Anchovies simmered with Coconut), Spicy Chicken Pasta in Cream Cheese Sauce, Sliced Shallots – 1/2 cup (Alternatively, you can use Red Onions), Slit Green Chillies – 5 (Alter according to your spice tolerance), Crushed/Minced Ginger – 1 tbsp (1″ long piece approx). The sweet sourness of the mango complements the chilli spice in the curry and the nuttiness of powdered fenugreek gives it aroma and flavour. This recipe was new to me as I mostly make Kerala style Fish Curry with Kudampuli or Tomatoes. 250 gms Cleaned fish (measured after cleaning and I used Pomfret, refer notes) ▢ Add this tempering on top of the prepared fish curry as a final step. Swirl the pan and remove from heat. Add fish pieces and rotate the manchatti so that the fish pieces are well immersed in the coconut milk. Add the green chillies, ginger and garlic. 1/2 tsp Turmeric powder ▢ Heat coconut oil in a pan and add in the mustard seeds and fenugreek seeds (vendhayam). Make sure that the fish is covered in gravy. If so, heat a tbsp. The curry keeps in the fridge for a week. Saute sliced shallots and curry leaves until the shallots are golden brown. ( Log Out /  All these recipes are inspired from the flavors of Kerala and are being shared from my kitchen to yours. We had this Raw Mango Fish Curry with Rice as well as aunty’s special Manja Kappa (Yellow Tapioca). Now add 1¼ cup of medium thick coconut milk, cubed mangoes and salt and bring it to a boil. Let the mustard seeds splutter. Drain and keep aside. This recipe for meen manga curry is a slight variation from the Alleppey Fish Curry that I have shared before. This Keralan meen manga curry is such a keeper. Now as frozen mangoes are available in all seasons, we don’t wait for summer to enjoy this yummy dish. Add some salt to taste. Ingredients: Fish,medium size pieces- 400 gms Garlic,finely chopped – 1/2 tsp Ginger ,finely chopped – 1 tsp Shallots,sliced – 2 tbsp Curry leaves – few Raw Mango,sliced – 1 medium (depending on the sourness you many need more or less) Green chilies,cut vertically – … Remove the lid and once the gravy thickens slightly, add ¼ cup of thick coconut milk. Cover the manchatti/claypot with a lid and cook covered on low to medium flame until fish and mango pieces are well cooked. Click to rate this post! I was immediately hooked on to the taste and I asked aunty for the recipe. Fish Curry with Raw Mangoes & Coconut Milk | Mangaittu Meen Curry Kerala as such is a very small state in India but when it comes to flavors & tastes,there are many wide variations as far as the south ,north or central Kerala is concerned.This is an authentic preparation from Thrissur. This is a very tasty fish curry that pairs well with hot rice. She is from Ernakulam and this is one of the ways in which Fish Curry is made in Ernakulam-Angamaly areas. The fish curry with green mango goes very well with appams and rice. Kerala Fish Curry With Coconut Milk. The coconut milk with its sweetness and depth mellows and thickens the curry. When we moved to USA, this fish curry was somehow forgotten for a long time. Post was not sent - check your email addresses! Change ), You are commenting using your Facebook account. But you can use any wide opened pan. Throw in the sliced shallots and curry leaves. Wash and peel the mango. 1.5 tsp Crushed ginger & garlic (each) ▢ Pour this seasoning over the fish curry. It is better to use thick, fleshy fish for this recipe. Add some salt to taste. I would love to hear your feedback. Heat 2 tsp oil in another pan. Change ), You are commenting using your Google account. Do try this simple and yet delicious fish curry. You can give a final tempering to the fish curry once the curry is ready. Rotate the manchatti once again so everything is well mixed. Change ), You are commenting using your Twitter account. Sorry, your blog cannot share posts by email. Keralafishcurrywith coconut milk is a simple and easy Kerala delicacy and is best served with hot steaming rice ... (pepper mangofishcurry, kerabu manga/mango salad, mango cucumber yoghurt salad, mango chutney, prawnmangocurry and fishwithmango salsa) Now I am coming back with another fish curry, but this time the star of this fish curry is sour raw mangoes. The gravy goes so well with rice as well as Tapioca (Kappa) and as you bite into the pieces of mango, you will be thankful for such good recipes from Kerala. ( Log Out /  Also with ginger and coconut, it just gets better. Once when I got some sour raw mangoes here, I made this fish curry that tickled my childhood memories. Enter your email address to follow this blog and receive notifications of new posts by email. 1 – 1.5 tbsp Chilli powder ▢ This final tempering is an optional step. then add fish pieces to the boiling gravy,mix well (swirl the pot),add salt and cook in a medium flame. malayali.me/non-veg/fish-curry-with-raw-mango-in-coconut-milk Adjust the salt if required. Let it cook for 5-7 minutes. In a mann-chatti or a regular pan, mix all the ingredients for the curry except the thick coconut milk. Being a city kid, going to Kerala for summer holidays meant small adventures with the native cousins, going back to nature and a lot of delicious traditional food. I used a combination of both Fresh and Frozen Green Mango. Kerala Fish Curry with Coconut Milk and Mango. ( Log Out /  Then you must try it!!! A few weeks back when we visited one of our friend’s house, we got the chance to try her Mom’s wonderful Kerala Style Fish Curry with Raw Mangoes. Add sliced onions, sliced green chili, crushed ginger, crushed garlic and curry leaves and saute until the onion is browned. Once cooked, let the curry stay for about one hour before serving so that all flavors settle in. I love mango in curry. Meen Manga curry is very tasty and goes well with Appam,Chappati, Porotta, and so on.The curry has to be rested for a while so that the fish absorbs the wonderful flavors. [Total: 1 Average: 4] I was born and brought up in Pune. Clean the fish and cut it into medium sized pieces. Now add 1¼ cup of medium thick coconut milk, cubed mangoes and salt and bring it to a boil. Saute for a minute. ? This curry is really mild yet flavorful. Add the fish to the gravy. If you are doing this final tempering, you can skip adding mustard seeds in the first step. Do you like mangoes? ( Log Out /  Fry briefly for 10 … 1 small Raw mango … 4-5 Small onion / Pearl onion (sliced) ▢ When the gravy starts to boil. Hi, I am Jisha, a busy Mom & Wife, author & website developer of Kerala Recipes. Soak it in water along with 1 tbsp lemon juice for a few minutes. Now add 1¼ cup of medium thick coconut milk, cubed mangoes and salt and bring it to a boil. Keep covered for at least 4-5 hours so that the fish absorbs the flavors. 1 small Onion (sliced) ▢ Rotate the claypot once in between. Saute for a few minutes until the shallots become translucent. It isn’t overpowered with spices unlike the other Red Fish Curry. The delicious tang that mangoes impart into the sauce makes this dish so good. fish curry recipe with mango Kerala style, fish mango curry with coconut milk recipe, how to make fish mango curry in Keral astyle, how to make mango fish curry in Kerala style, how to make mango fish curry Kerala style, Cauliflower and Chinese Potato(Koorka) Stir Fry, Red Velvet Cupcakes with Cream Cheese Frosting, Fish cleaned and cut in to small pieces 500gm. of sour mango), Any flavorless oil 2 to 2.5 tbsp. When it begins to boil, add the mango pieces. (I used salmon), Raw mangoes cubed 1 cup (I used about 200 gm. Cover the manchatti/claypot with a lid and cook covered on low to medium flame until fish and mango pieces are well cooked. Do not let the fenugreek seeds burn in oil as it may leave a bitter taste in curry. Add fish pieces and rotate the manchatti so that the fish pieces are well immersed in the coconut milk. https://www.framedrecipes.com/kerala-fish-curry-with-coconut-milk Heat 1 tbsp oil in a manchatti (clay pot) or a wide pan. Cover and cook on medium-heat for 10-12 minutes, swirling the pan occasionally. Add fish pieces and rotate the manchatti so that the fish pieces are well immersed in the coconut milk. switch of the stove serve hot with appam or … Avoid using spoon as fish pieces may break. I will have to try out that recipe when I get a chance. Have you tried it? Instead of onion, you can use 8 to 9 small onion/shallots. Add turmeric powder, coriander powder and chili powder and saute until raw smell leaves. (I used coconut oil). Add the rest of curry leaves. I used very sour raw mangoes. https://www.kothiyavunu.com/2013/03/kerala-fish-curry-recipe-angamaly-style Traditionally this curry is made on a claypot/manchatti. Add water to just cover the ingredients and cook,If using fresh coconut milk, use the second thin milk instead of water and cook. You can adjust the quantity of mangoes according to its sourness. If you like this fish curry, share this recipe with your family and friends…. The combination of sourness from raw mango, the sweetness from the coconut milk and the spiciness from chilli powder is a lovely one. My mother-in-law makes a similar Fish Curry (Meen Mangayittu Vechathu) but instead of Coconut Milk, ground coconut paste is used. Reduce heat and add turmeric and red chilly powders. If you cannot get Raw green mangoes, you can use Frozen Cut Mangoes available in Indian grocery stores. https://dinetable.com/recipe/fish-curry-manthal-meen-manga-chatti-curry Always rotate the claypot or pan by holding it on both sides to mix the gravy. Switch off the flame. On a medium to high flame, heat oil in a manchatti/claypot or a pan, splutter mustard seeds and add fenugreek seeds. 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