Mango fish curry is made with marinated fish pieces, ideally shoal or striped snakehead fish, cooked in a light gravy made of raw mango juice and some thin slices of it. It also includes a particular masala paste made with poppy seeds, dry red chilies and ginger, plus a bunch of whole spices. Toward the end, whole green chilies are added for added flavor and taste to the dish. Continue reading my recipe to learn the steps to make mango fish curry at home.
KEY TAKEAWAYS
- Mango fish curry is a very popular dish in India, especially in the eastern and southern regions.
- Serve it hot with steamed rice or jeera rice.
- Mango fish curry tastes slightly spicy, sour, earthy and savory.
- Other similar recipes are Goan fish curry, tamarind fish curry, Bengali macher jhol, and Alleppey fish curry.
The Ingredients:
To marinate the fish:
- 4 pieces fish (shoal fish)
- Salt to taste
- ½ tsp turmeric powder
To make the masala paste:
- 2 tsp poppy seeds
- 2 pieces of dry red chilies
- 2 pieces of ginger (half inch in size, washed and peeled)
To cook mango fish curry:
- 1 piece raw mango (peeled, 5 slices of one half and juice of the other half)
- Mustard oil (as much as required)
- ½ tsp fennel seeds
- ½ tsp kalonji (kalo jeera)
- ½ tsp cumin seeds
- 1 piece dry red chili
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- Salt to taste
- ¼ tsp sugar
- 1.5 cups water
- 4 pieces of green chilies (whole)
We have a dedicated person to maintain the garden in our home. He comes from a village nearby and always carries his lunch. He says he loves home food cooked by his wife. One day, during lunch, I asked him what the menu was, and he proudly said that his wife had made this particular dish. I wanted to learn it and asked whether he would ask his wife to teach it to me, to which he said, “You can call her up right now, madam.” I did and recorded the call.
Later that weekend I made this dish at home, and the result was just perfect. My two sons and husband liked the recipe and asked who taught it to me. When I said the gardener’s wife, everyone was surprised and said the dish was so cool and refreshing. This dish now features often in our menu, especially during the summer months.
How to Make Mango Fish Curry? (Step by Step Guide with Images)
Step 1: Marinate and keep aside 4 pieces of shoal fish with ½ tsp of turmeric powder and salt to taste.
Step 2: Soak 2 tsp of poppy seeds, 2 pieces of dry red chilies and 2 pieces of ginger (half inch in size, washed and peeled) in water for some time and then grind them.
Step 3: Grate half a piece of raw mango and squeeze out the juice from it. Slice the other half of the mango into 5 pieces.
Step 4: Fry the marinated fish pieces on both sides in as much hot mustard oil as required on a medium flame until golden. Remove when done.
Step 5: Fry ½ tsp of fennel seeds, ½ tsp of kalonji (kalo jeera), ½ tsp of cumin seeds and 1 piece of dry red chili in the same oil for 30 seconds and then add the poppy seed paste with a little bit of water. Mix and cook nicely until it becomes dry and the oil separates.
Step 6: Mix ½ tsp of turmeric powder and ½ tsp of Kashmiri red chili powder, cook for 2 minutes and then add the raw mango slices along with salt to taste and ¼ tsp of sugar. Mix, cook for 1 minute and add 1.5 cups of water. Cook for 2 minutes more.
Step 7: Add the fried fish pieces. Cover and cook for 3 minutes. Then add 4 pieces of whole green chilies and bring it to a boil.
Step 8: Add the raw mango juice squeezed out earlier. Mix, cook for a minute and remove.
Step 9: Your simple and tasty homemade mango fish curry is ready.
Recipe Card
Mango Fish Curry
Ingredients
To marinate the fish:
- 4 pieces fish shoal fish
- Salt to taste
- ½ tsp turmeric powder
To make the masala paste:
- 2 tsp poppy seeds
- 2 pieces of dry red chilies
- 2 pieces of ginger half inch in size, washed and peeled
To cook mango fish curry:
- 1 piece raw mango peeled, 5 slices of one half and juice of the other half
- Mustard oil as much as required
- ½ tsp fennel seeds
- ½ tsp kalonji kalo jeera
- ½ tsp cumin seeds
- 1 piece dry red chili
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- Salt to taste
- ¼ tsp sugar
- 1.5 cups water
- 4 pieces of green chilies whole
Instructions
- Marinate and keep aside 4 pieces of shoal fish with ½ tsp of turmeric powder and salt to taste.
- Soak 2 tsp of poppy seeds, 2 pieces of dry red chilies and 2 pieces of ginger (half inch in size, washed and peeled) in water for some time and then grind them.
- Grate half a piece of raw mango and squeeze out the juice from it. Slice the other half of the mango into 5 pieces.
- Fry the marinated fish pieces on both sides in as much hot mustard oil as required on a medium flame until golden. Remove when done.
- Fry ½ tsp of fennel seeds, ½ tsp of kalonji (kalo jeera), ½ tsp of cumin seeds and 1 piece of dry red chili in the same oil for 30 seconds and then add the poppy seed paste with a little bit of water. Mix and cook nicely until it becomes dry and the oil separates.
- Mix ½ tsp of turmeric powder and ½ tsp of Kashmiri red chili powder, cook for 2 minutes and then add the raw mango slices along with salt to taste and ¼ tsp of sugar. Mix, cook for 1 minute and add 1.5 cups of water. Cook for 2 minutes more.
- Add the fried fish pieces. Cover and cook for 3 minutes. Then add 4 pieces of whole green chilies and bring it to a boil.
- Add the raw mango juice squeezed out earlier. Mix, cook for a minute and remove.
- Your simple and tasty homemade mango fish curry is ready.
