Raw Mango Fish Curry Recipe – Kerala Style Pomfret with Coconut Milk

Last Updated on 4 months by Neha Deshmukh

Raw Mango Fish Curry Recipe – Kerala Style Pomfret with Coconut Milk

Introduction

Oh, this curry! It’s sunshine in a bowl, honestly. Growing up, my grandmother (Amma) would make this Raw Mango Fish Curry whenever mangoes were in season, and the aroma would fill the entire house. It’s a classic Kerala-style fish curry – tangy, subtly spicy, and incredibly comforting. It’s surprisingly easy to make, and I’m so excited to share her recipe (with a few of my own tweaks!) with you. You’ll absolutely love it!

Why You’ll Love This Recipe

This Raw Mango Fish Curry is more than just a meal; it’s an experience. The sweetness of the mango beautifully balances the spice, and the coconut milk adds a creamy richness that’s just divine. It’s quick to prepare – ready in under 30 minutes – and perfect for a weeknight dinner or a special occasion. Plus, it’s a fantastic way to enjoy seasonal mangoes!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 2 tablespoons coconut oil (approximately 30ml)
• 0.25 teaspoon fenugreek seeds (about 1.25ml)
• 3 garlic cloves, minced
• 0.5 inch piece of ginger, grated
• 5 Indian shallots, finely chopped
• 2 sprigs curry leaves
• 2 green chillies, slit lengthwise
• 2 tomatoes, sliced
• 1.5 teaspoon Kashmiri red chilli powder (about 7.5ml)
• 1.5 teaspoon coriander powder (about 7.5ml)
• 1 teaspoon salt (approximately 5g)
• 0.5 cup water (approximately 120ml)
• 1 raw mango, peeled and sliced
• 500 grams fish steaks (Cobia or Pomfret are ideal)
• 250 ml thick coconut milk

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Oil: Varieties and Uses
I prefer using virgin coconut oil for this recipe – it has a lovely aroma. But regular refined coconut oil works just fine too.

Fenugreek Seeds: Flavor Profile and Benefits
Don’t skip the fenugreek seeds! They add a unique, slightly bitter flavour that’s essential to South Indian cooking. A little goes a long way, though.

Indian Shallots vs. Regular Shallots: What’s the Difference?
Indian shallots (also known as kunjallu) are smaller and have a more intense flavour than regular shallots. If you can’t find them, you can substitute with 2-3 regular shallots, but the flavour won’t be quite the same.

Kashmiri Red Chilli Powder: Color and Mild Heat
Kashmiri red chilli powder is known for its vibrant red colour and mild heat. It adds a beautiful hue to the curry without making it overly spicy.

Raw Mango: Choosing the Right Ripeness
You want a raw mango that’s firm but gives slightly to the touch. It shouldn’t be completely green or overly ripe. A slightly tart mango is perfect!

Fish Selection: Cobia, Pomfret, and Other Options
Traditionally, Pomfret ( chemmeen in Malayalam) is used, but Cobia ( kanambara ) is also fantastic. You can also use other firm white fish like Snapper or Sea Bass.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a wide pan or kadai over medium heat. Once hot, add the fenugreek seeds. Let them splutter for a few seconds – this releases their flavour.
2. Add the minced garlic, grated ginger, chopped shallots, curry leaves, and slit green chillies. Sauté until the shallots turn golden brown and fragrant, about 3-5 minutes.
3. Now, add the sliced tomatoes and cook until they become soft and mushy. This usually takes about 5-7 minutes.
4. Stir in the Kashmiri red chilli powder, coriander powder, and salt. Sauté for another minute, being careful not to burn the spices.
5. Pour in the water and bring the mixture to a simmer. Gently add the sliced raw mango and fish steaks.
6. Cover the pan and cook for about 3 minutes per side, depending on the thickness of the fish. You want the fish to be cooked through but still flaky.
7. Finally, gently pour in the thick coconut milk. Simmer for just 2 minutes, allowing the flavours to meld together. Be careful not to boil the curry vigorously, as this can break the fish.
8. Garnish with the remaining curry leaves and serve hot!

Expert Tips

A few little secrets to make this curry extra special:

Achieving the Perfect Curry Consistency
If the curry is too thick, add a splash of water. If it’s too thin, simmer uncovered for a few minutes to allow it to reduce.

Balancing the Spice Levels
Adjust the amount of green chillies and Kashmiri red chilli powder to your liking.

Preventing the Fish from Falling Apart
Handle the fish gently when adding it to the curry and when stirring. Don’t overcook it!

Using Fresh vs. Store-Bought Coconut Milk
Freshly squeezed coconut milk is always best, but good quality store-bought coconut milk works well too. Look for brands with a high coconut content.

Variations

Let’s get creative!

Vegan Raw Mango Fish Curry (Using Jackfruit or Banana Blossom)
For a vegan version, substitute the fish with jackfruit or banana blossom. Marinate the jackfruit/banana blossom in a little turmeric and salt before adding it to the curry.

Gluten-Free Adaptations
This recipe is naturally gluten-free!

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Reduce the green chillies to 1 or omit them altogether. Use ½ teaspoon of Kashmiri red chilli powder.
* Medium: Use the recipe as written.
* Hot: Add an extra green chilli and increase the Kashmiri red chilli powder to 2 teaspoons.

Festival Adaptations (Onam, Vishu)
This curry is often served as part of the sadya (festive meal) during Onam and Vishu in Kerala.

Serving Suggestions

This curry is best enjoyed with:

• Appam (lace-edged pancakes)
• Idiyappam (string hoppers)
• Steamed rice
• Kerala parotta (layered flatbread)

A side of thoran (stir-fried vegetables) complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. The fish might become slightly drier upon reheating.

FAQs

What type of fish works best in this curry?
Cobia and Pomfret are traditional choices, but Snapper or Sea Bass also work well. The key is to use a firm white fish.

Can I use canned coconut milk?
Yes, absolutely! Just make sure it’s a good quality brand with a high coconut content.

How can I adjust the sourness of the curry?
If you prefer a more sour curry, you can add a squeeze of lime juice at the end.

What is the best way to serve this curry traditionally?
Traditionally, it’s served with appam or idiyappam, and enjoyed with your hands!

Can this curry be made ahead of time?
You can prepare the base of the curry (up to step 5) ahead of time and store it in the refrigerator. Add the fish and coconut milk just before serving.