Fish and Mango Curry


Kari Curry



1. Kari – 1/2 kg, cleaned and cut into medium pieces (You can use any fresh water fish like vaala, varal or even prawns for this recipe)
2. Grated coconut – 1 – 1.5 cup

3. Pearl onions – 3 – 4
   Chilly powder – 1.5 tsp
   Turmeric powder – 1/2 tsp
    Raw whole coriander seeds / malli – 1 tsp
    Fenugreek seeds – 1/4 tsp

4. Raw mango – 1 medium, sliced
   Green chilies – 4-5, slit
   Ginger – 1 “piece, thinly sliced
   Curry leaves – 2 sprigs
5. Coconut oil – 1 tbsp
6. Salt – to taste


1. Grind the coconut with ingredients numbered 3 to a fine paste adding enough water.

2. Transfer the ground coconut mixture to a claypot / meen chatti and add the ingredients numbered 4, fish pieces, salt and enough water. Cook at medium-low flame until the fish pieces are done, about 25 minutes. Switch off and add coconut oil and a few curry leaves. Set aside for 15 minutes and serve with rice.

Before cooking 

Fish and Mango Curry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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