Mar 6, 2012

Kerala Fish Curry / Manga Chertha Fish Curry (Fish curry with Raw Mango & Coconut paste)

Kerala Fish Curry / Manga Chertha Meen Curry ( Fish curry with raw mango & coconut paste )

A tasty fish curry, goes well with rice !!!

Serves: 4


350 g Black Pomfret ( Aavoli ) / Seer fish (Nemmeen / Ayakkura), cleaned and cut into thick pieces ( The slicing is different for frying and fish curry . Some prefer to skin out the fish - in which case the fish should be skinned). (Marinate fish pieces with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder for 1/2 hour )

1 tablespoon oil

15 small onions ( chuvannulli / sambar onion / shallots ) thinly sliced or 1 full onion, thinly sliced

1 - inch piece ginger, finely chopped

8 cloves garlic, finely chopped

2 green chillies, slit lengthwise

1 spring curry leaves or 6 nos

6 thin slices of raw mango (1/2 – inch thickness and 4 cm long)

1 1/2 teaspoon salt ( or to taste )

1 cup water (200 ml)

For the coconut masala / paste:

1 cup coconut (75 - 90 g), grated

10 whole red chillies ( soak whole red chillies in 1/4 cup water for 1 hour. Reserve water to grind the coconut paste)

1/4 teaspoon methi seeds ( uluva / fenugreek ) or 1/2 teaspoon methi seed powder / uluvapodi

1/2 teaspoon turmeric powder

Make a smooth paste of above ingredients in a mixer with reserved water. Keep aside.


Heat oil in a pan / kadai / meen chutty ( earthen pot ). Fry sliced onions, chopped garlic, ginger, green chillies and curry leaves till golden color on a medium to low heat.

Add mango slices along with 1 cup (200 ml) water and salt to taste. Mix well and cook for 4 – 5 minutes until it boils.

Gently add marinated fish pieces. Arrange the fish pieces very carefully. Cover with a lid and cook on a low heat for 5 minutes until half done / color changes in fish pieces and mango pieces softens. Stirring / disturbing the fish slices during cooking is not required as the cooked fish pieces may break.

Add coconut paste and adjust the thickness with ¼ cup (50 ml – 75 ml) water. Mix very gently/slowly with a flat spoon. Cover with a lid and cook on a low heat for 5 - 7 minutes or until done / you get a nice aroma / slightly thickens. Serve with rice. Other accompaniments - Prawns pepper fry and fish fry / boiled tapioca.

Tip: Keep aside this curry for half an hour before consuming. Then it will absorb all the flavors and also you will get the real taste of mango.


Aarthi said...

This looks awesome...bookmarked


Shobha said...

Mouth-watering fish curry.

Tina said...

delicious curry dear...