If you’re a fan of Kerala food, you’ll know that nothing beats a warm bowl of fish curry with some hot rice on a rainy day. This recipe brings that exact vibe — tangy, coconut-rich and truly comforting. I made this during a drizzly evening, and the aroma that filled the kitchen took me right back to my childhood home.

This Kerala-style fish mango curry is a must-try if you love traditional flavours. It uses raw mango for that natural tang, and coconut milk for a creamy finish. This hotel-style version tastes just like what you’d get in a Kerala restaurant.

Health Benefits
Fish is packed with omega-3 fatty acids, mango adds vitamin C, and coconut milk gives healthy fats. Combined, this curry is not just delicious but wholesome too.

Let’s Talk About Ingredients

• Fish
  Use any firm white fish like seer, pearl spot or even mackerel. Clean, cube and keep it fresh. You can even use frozen fish, just thaw it properly.
• Raw Mango
  Pick slightly sour, firm mangoes. They give that lovely tangy kick. If mango isn’t sour, add a bit of tamarind juice or squeeze of lemon.
• Coconut Milk
  We use both thin and thick coconut milk. The thin one is for cooking, thick is added at the end. You can extract fresh milk or use store-bought ones.
• Aromatics and Spices
  Ginger, garlic, green chilli, curry leaves, and small onions create the base. Turmeric, red chilli powder and coriander powder bring that naadan flavour.

Detailed Recipe

Video Recipe

Instructions with Photo Guide

• Heat a mud pot, add 1 tsp coconut oil.

• Add 1/4 tsp fenugreek seeds,

• add 1 tbsp chopped ginger, 1 tbsp chopped garlic, 1 chopped green chilli,

• and a few curry leaves.

• Fry till aromatic.

• Add 5–6 chopped small onions,

• sauté until soft.

• Add 1/8 tsp turmeric powder,

• 1 tbsp chilli powder,

• and 1 tbsp coriander powder.

• Fry till raw smell disappears.

• Add 10 slices of raw mango

• and 1/2 tsp salt.

• Fry for a minute.

• Pour in 1.5 cups of thin coconut milk.

• Mix and let it boil for 5 minutes until mango softens.

• Slightly mash mango.

• Add 10 small fish cubes,

• 2 slit green chillies, a few curry leaves,

• and the rest of the raw mango (from 1 mango).

• Add 1/2 tsp salt again if needed.

• Mix well

• close and cook until the fish is cooked. depends on the variety of the fish used. average cooking time is 7-10 minutes in simmer

• Simmer gently, swirl the pot now and then.

• Once fish is cooked, add 1/2 cup thick coconut milk

• and swirl again after switching off

• Finish with 1/2 tsp coconut oil

• and few curry leaves.

• Cover and let rest before serving.

Expert Tips

• Use clay pot for authentic flavour.
• Always swirl the pot, avoid stirring with spoon after adding fish.
• Adjust chilli and mango based on how spicy or sour you like.
• Add thick coconut milk only at the end to avoid curdling.
• Resting makes the curry taste better.

FAQs

Q: Which fish is best for Kerala fish curry?
A: Seer fish, mackerel, sardines or pearl spot work best. Any firm-fleshed fish will do.

Q: Can I skip mango?
A: You can use tamarind or tomato for sourness, but raw mango gives the best flavour.

Q: Can I use readymade coconut milk?
A: Yes, but try to use one without preservatives or thickening agents.

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