In South India, fish curry has a distinct and lingering flavor, It is spicy, it’s tangy, it’s delicious. The tang in the curry is usually from tamarind paste/juice. When mangoes are in season I substitute tamarind with mangoes and that makes the fish curry a fresh tasting curry.
It is so much fun to cook with raw mangoes. When mangoes are in season my mom used to used raw mangoes in a lot of dishes. She would use raw mangoes in murungakai sambar(drumstick sambar with raw mangoes), manga puli kozhumbhu, manga meen kozhumbhu..The flavor of the dish gets enhanced to a new fresh level when mangoes are used in it, and the aroma is just excellent. Never miss a chance to experiment with mangoes, use them in your curry preparation and see your self licking your fingers.. 😉 it’s that good! you will fall in love for this curry, it just tastes so good.
I used a fish called Kora(Indian Solman/Threadfin) in the curry. It taste excellent with kora fish. You can definitely use any curry fish for making this dish. Sardines (Mathi), Barracuda (Sheela), Seer fish (Vanjiram) would also be perfect for making this curry. This curry is an authentic South Indian recipe that has robust flavours and the aroma would make you salivate!
My mom was an expert in making this curry as it is my mom’s favorite. She used to take extra care while preparing this fish curry. When I was a kid I used to ask mom why was she using mango in curry, she said, ’cause I love it!’. It was my favorite too! I would pick a nice soft cooked mango from the curry and keep it aside in my plate to be relished last. After binging on all the fish pieces and rice I would eat this delicious cooked mango at the end and those were sheer simple pleasures in life! I do it even now when I use raw mango in my curries! Raw mango curry makes me feel nostalgic!
Here’s raw mango fish curry-
Curry fish – 500 gms(I used a fish called kora, you can use any curry fish)
Raw mango – ½ mango cut into slices(If you use small sized mangoes use the whole mango)
Shallots – 1 cup cut into thin slices
Tomatoes – 3 pureed
Garlic cloves – 10 nos
Curry leaves – 1 sprig
Mustard seeds – 1 tspn
Red chilie powder – 3 tbspn(adjust as per your spice requirement)
Coriander powder – 1 tbspn
Tumeric powder – ½ tspn
Salt – to taste
Oil – 3 tbspn + 2 tbspn to shallow fry the fish
Water – as required
Corinader leaves – for garnish
Salt and turmeric extra for washing the fish.
1. Clean and wash fish pieces. Add ¼ tspn of turmeric and 1 tspn salt and marinate the fish for 15 minutes.
2. Add 1 tbspn of oil on a tawa and shallow fry the fish. Do not fry the fish fully. Fry them just for 3 minutes on each side. Remove the fish pieces onto a kitchen towel.
3. Heat 3 tbspn of oil in a deep bottomed pan/kadai. Add mustard seeds and allow them to crackle.
4. Next add sliced shallots, garlic ,curry leaves and saute until onions turns soft.
5. Add tomato puree, cook until oil separates from the side of the pan and tomatoes are fully cooked.
6. Make a paste of red chilie powder, coriander powder, turmeric powder and salt with few tspns of water. Add this paste into the onion tomato gravy. Cook for 3-4 minutes
7. Add water and bring it to boil. Now add shallow fried fish pieces and cook for 5 minutes on medium flame.
8. Once fish get cooked completely add mango pieces and cook for 5 minutes more. Garnish with coriander leaves and switch off flame.
9. Serve it hot with steamed rice! It’s simple delicious. The aroma of this curry is simply awesome. Your tasty, tangy, flavourful Manga Meen Kuzhambu tastes best with plain steamed rice.
1. Use mango as per the tartness in the mango. Some varieties has more tart and some less. And if you like more tangy curry use more mango than mentioned.
2. Some use tamarind along with raw mangoes, I liked it with just raw mangoes. If you like to add tamarind you can use it along with mangoes.