Meen Manga Curry / Fish with Raw Mango in Coconut Gravy


Meen Manga Curry / Fish with Raw Mango in Coconut Gravy

4-5 big slices of kingfish or 5-6 mackerels cut into medium pieces
1 medium mango
5 pearl onion sliced
3-4 green chilis slit
2 tsp ginger sliced
Few curry leaves
2 tbsp oil

To grind:
½ cup grated coconut (fresh or desiccated)
1 tsp chili powder
1 tsp coriander powder
½ tsp turmeric powder
Water to make a smooth paste

To temper:
½ tsp mustard seeds
2 pearl onion thinly sliced
1/8 tsp fenugreek powder
1 tbsp oil (preferably coconut oil)

Clean and keep fish slices aside. If using kingfish, cut into medium pcs.
Slice mango to long thick slices. Keep few thinly sliced pieces aside.
Grind “to grind” ingredients to a smooth paste. (if you are using desiccated coconut, first pulse it few times without water, so it becomes fine powder, then add water and grind. This works for frozen fresh coconut too)
Heat oil in pan or ‘chatti’ and add onions, green chilis, curry leaves, ginger and mango slices and saute for few minutes.
Add coconut paste and saute for a minute.
Add 2 cups hot water.
When water boils add fish pieces and salt and let the curry simmer for 15-20 mins.
Switch off and sprinkle thinly sliced mangoes on top and keep covered.
To temper: heat oil in a small pan and add mustard seeds. When it splutters, add sliced pearl onions and saute till it turns light brown. Take off fire and add fenugreek powder.
Stir and add to fish curry and mix the gravy gently. (gravy will thicken as it cools, as you can see in the pic; by the time I took pic, gravy had vanished!! so adjust water accordingly)
Serve with rice.


Meen Vevichathu / Kerala Style Red Fish Curry

Meen Vevichathu

This is a traditional dish of Kerala, though with slight variations in different parts of Kerala. Everyone like to think theirs is the authentic method!! Justifiably so….it’s a tasty dish.
You say Kappa and the next word is ‘meen curry’, so here goes my recipe…..

Meen Vevichathu / Kerala Style Red Fish Curry

500 gms fish (I used kingfish)
2 tbsp ginger garlic paste
4 tsp Kashmiri chili powder (measuring spoon)
½ tsp turmeric powder
½ tsp fenugreek powder
4 pcs kokum (Kodumpulli)
3 sprigs curry leaves
1 ½ cups water (or little more)
½ tsp mustard seeds
3 tbsp oil

Clean fish and keep aside.
Heat oil in a pan or chatti. Add mustard seeds and let it splutter. (adding mustard seeds is optional)
Add ginger garlic paste. Saute on low flame for approx. 5 min or till raw smell goes.

Meen Vevichathu 1

Don’t let it brown. Also keep the mixture in the center of the chatti or pan to ensure even cooking.
Add chili powder, turmeric powder and fenugreek powder and stir and saute for a minute. Take care not to burn the mixture.

Meen Vevichathu 2

Add water, salt, kokum and curry leaves and increase heat.

Meen Vevichathu 3

When the water boils, add fish. Let it boil for 5 minutes.
Lower the flame to medium and half cover the chatti.
Let the curry simmer till you get thick gravy.
Serve with hot rice.

Add 1 tbsp of wheat flour or all-purpose flour or vinegar in the water to clean fish.
Water level should be above the fish pieces, but not too much. In case, more water is required, always add boiling water.

Meen Vevichathu 4