Tuesday, July 28, 2009

Meenum Mangayum /Fish curry with mango

For this curry use a mild tasting fish .I used Grouper.Raw mangoes are used instead of tamarind/cocum to give a tangy taste to this fish curry .If you don't get sour mangoes you can add some cocum/tamarind/vinegar along with the mangoes.

  1. Raw mangoes peeled and cut into pieces.
  2. Shallot,ginger and garlic crushed.
  3. coconut milk.
  4. Green chilly - slit.
  5. chilly powder .
  6. Turmeric powder.
  7. salt .
  8. Oil,
  9. mustard seeds ,
  10. curry leaves
  11. and sliced shallots for tadka.
In a pan add the fish and the crushed ingredients and mango pieces and the chilly and turmeric powder, salt and just enough water to cover the fish pieces and cook until fish is cooked and water reduces.
Lower the flame and add in the coconut milk(thick coconut milk is better) .
Let it come to a simmer.Turn the flame off.
Do a tadka with mustard ,shallots and curry leaves and pour over the curry.
Keep it for an hour for the flavours to blend.


  1. This is one of my favourite dishes..

    I like to have it with rice and teeyal..with curd as a curry... If chammandi is there an added asset...

    if pappadam crisp and crunchy feeling too.. seems to be a lot.. will appear like a sadya in the house...

    no these are the best combinations for me...

    Nice post...


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