Manga Meen Curry ( Seer Fish curry with Green Mango )

India’s kitchens change every few hundred kilometres, and with them, the stories of food. In the coastal belt of Kerala, fish and coconut are not just ingredients—they are a way of life. One of the most loved dishes here is Meen Manga Curry, a rustic fish curry where fresh catch meets the bright tang of raw mango. Simple, bold and deeply comforting, this curry is a reminder of how coastal homes cook—fresh fish, coconut, curry leaves and just enough spice to let the sea shine through.

The Final look :)

What is Meen Manga Curry ?

• Meen – Fish

• Manga – Raw Green mango

• Curry – Spiced gravy

  
  

The raw mango gently souring the curry is what makes this dish special. Instead of tamarind, the mango gives the curry a soft, fruity tang that balances the heat of chillies and the richness of coconut.

Things you will need

• 500 g firm fish (seer fish, king fish or any white fish)

• 1 medium raw green mango, peeled and sliced

• 1 cup fresh coconut milk

• 1 tsp Fenugreek seeds , whole

• 3–4 dried red chillies

• 2 green chillies, slit

• 1 tsp turmeric powder

• 1 tsp red chilli powder

• 6–8 curry leaves

• Paste of 3- 4 cloves garlic and 1 small inch ginger

• A few small sambhar onion or 3 small onions , quartered into 4

• 2- 3 tbsp coconut oil

• Salt to taste

• ½ cups water

Steps to follow

• Heat coconut oil in a clay pot or deep pan.

• Add curry leaves , fenugreek seeds and green chillies. Let the aroma release.

• To this , stir in sambhar onion or small onions , ginger garlic paste and slow cook for 5 - 6 mins . Then stir in the turmeric powder & chilli powder along with salt to taste

• Add the raw mango slices and simmer for 5–6 minutes along with the masala . Next add in the water and allow to cover cook for 5 mins

• To this , slide in the fish pieces carefully.

• Cook on a gentle simmer for 8–10 minutes, until the fish is just done. To not stir much or you may end up breaking the fish .

• Last , turn off the gas and sdd in the fresh coconut milk

• Finish with a drizzle of coconut oil and a few sprigs of fresh curry leaves.

• Let the curry rest for 10 minutes before serving to enjoy a deeper flavour

• Enjoy hot with apalam & steaming hot rice :)