Fish curry with coconut milk and green mango

Ingredients for Fish curry with coconut milk and green mango :

  1. Fish – 1 kg (20 pieces)
  2. Coconut milk – 2 ½ coconut
  3. Coconut grinded – ½
  4. Fennel seeds – 1 big spoon
  5. Kudam puli – 100 gm
  6. Coconut oil – 50 gm
  7. Shallots – 100 gm
  8. Garlic paste – 50 gm
  9. Ginger – 50 gm
  10. Curry leaves – a handful
  11. Chilli powder – 2 big spoons
  12. Turmeric powder – 1 small spoon
  13. Green mango – 1
  14. Coconut oil – 1 big spoon
  15. Shallots – 50 gm
  16. Chilli powder – 1 tsp
  17. Salt – as per taste

How to make Fish curry with coconut milk and green mango?

  1. Wash fish well and make it to pieces.
  2. Grind together 3 and 4 to make a fine paste.
  3. Wash kudam puli well to remove its black. Add 200 milli water to it and boil for 10 minutes to reduce its volume to half.
  4. Heat 50 gm coconut oil and sauté chopped shallots (100 gm).
  5. Add garlic paste and sauté again. When it is done, add ginger chops and stir well.
  6. Rub curry leaves with your hands and add to oil.
  7. Add all powders to it and sauté again. Then reduce the flame and add kudam puli solution along with coconut milk. Keep stirring in lo flame.
  8. Add grinded coconut paste and boil it well. When its volume content is reduced considerably add green mangoes to it. Mangoes should be sliced to thin lengthy pieces.
  9. When it boils well, add fish piece along with salt and cook well.
  10. Heat one big spoon coconut oil and add 50 gm chopped shallots and fry light brown. Add 1 tsp chilli powder to this oil, stir well and add to your fish curry.
N.B: You can also use elephant yam as substitute of fish.

Click to read a few green mango recipes here. Click on the images in the gallery to read.

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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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