My mom’s fish curries is the best in our entire family, sharing one of her recipe here, I always used to drool over her fish recipe, even now I cannot forget the taste after all these years

Kerala is foodie’s paradise when it comes to non veg dishes and yes, we do use coconut in most ( not all) dishes as we believe Coconut adds and takes the flavor of dish to another level

There are multiple variations to this raw mango curry , you can prepare this with or without coconut. I have used grated coconut here, you can substitute it with 1 cup thick coconut milk too incase you do not like the heavy texture of the curry which comes with grated coconut

Its best to cook Kerala based curries/gravies in earthen vessel as they are porous in nature which allows both moisture and heat to circulate through the food, resulting in slow yet aromatic food

Preparation time: 15 mins Cooking time: 30 mins Total time: 45 mins

Servings: 4


  • 500 gm sea fish pieces
  • 1 raw Mango peeled, cored and sliced
  • 2-3 tbsp Coconut oil
  • 2 sprig Curry Leaves
  • 1 inch Ginger chopped
  • 1/4 tsp Mustard Seeds
  • 1/2 cup grated Coconut
  • 1/4 tsp Fenugreek Seeds (Methi seeds)
  • 1-2 Green Chilies slit
  • 1 small Tomato finely chopped
  • 8-10 Shallots chopped
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tbsp red chili powder
  • Salt to taste
  • 1 teaspoon coconut oil

Steps to prepare

  • Grind coconut with little water to form paste, keep it aside
  • Heat oil in earthen vessel.
  • Add mustard seeds and allow it to splutter
  • Add fenugreek seeds, allow to change colour
  • Add ginger, green chilies, curry leaves to the vesel
  • Saute for few seconds
  • Add shallots, in case you do not have it substitute with 1 small onion finely chopped. Shallots add taste to the curry
  • Saute until shallots turn soft
  • Add tomatoes to the vessel
  • Mix all spice powders with 1/4 cup water
  • Add spice powder water to vessel
  • Saute until tomatoes are tender and mushy
  • Add salt and mix well
  • Add raw mangoes and mix well
  • Add 1 cup water and mix well
  • Bring the curry to boil
  • Add ground coconut paste to curry
  • Add 1/2 cup water and mix well
  • Cook for 2 minutes
  • Add fish and gently mix

Simmer and cook for 10-12 minutes. Drizzle 1 teaspoon oil on top. Switch off the heat

Cover and let it rest on the counter for 15-20 minutes before serving. This will allow the flavors to set. Serve warm with steamed rice

This image has an empty alt attribute; its file name is img_20190616_1327102076515520.jpg
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.