Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Meen Manga Curry

Fish pieces simmered with raw green mango in a spiced coconut milk gravy — the sour-sweet mango replacing tamarind to give this seasonal curry a fresh, fruity tang unique to summer dinners.

🧺 Ingredients

• Fish (king fish or pomfret), cut into steaks: 500 g
• Raw green mango, peeled and cubed: 120 g
• Thin coconut milk: 200 ml
• Thick coconut milk: 100 ml
• Shallots: 80 g, sliced
• Green chillies: 4, slit
• Ginger: 15 g, sliced
• Red chilli powder: 1 tsp
• Turmeric: ½ tsp
• Fenugreek seeds: ¼ tsp
• Mustard seeds: 1 tsp
• Curry leaves: 2 sprigs
• Coconut oil: 2 tbsp
• Salt: 1¼ tsp

👩‍🍳 How to make Meen Manga Curry

1. Heat oil; splutter mustard seeds and fenugreek.
2. Add shallots, ginger, green chillies; cook until soft, 3 min.
3. Add curry leaves.
4. Add turmeric and chilli powder; stir 30 sec.
5. Add mango pieces; stir to coat with spice.
6. Add thin coconut milk and salt; bring to a gentle simmer.
7. Slide in fish.
8. Simmer very gently 6–7 min until fish is cooked through.
9. Turn once carefully.
10. Add thick coconut milk.
11. Heat gently — do not boil.
12. Remove from heat when steaming.
13. The gravy should be pale orange-yellow with visible mango pieces softening into the sauce.

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