Kerala meen pachamanga curry or fish curry with raw mangoes

A recipe that is healthy, quick and perfect for a weeknight

Last updated:
2 MIN READ
Guide to making Meen Pacha curry at home
Guide to making Meen Pacha curry at home
Supplied/Sobha Varghese

This traditional and easy to make dish from Kerala, uses the sourness of mango to balance the sweetness of ground fresh coconut.

Preparation time: 5 minutes

Cooking time: 12 minutes

Serves: 4

Ingredients:

400 gms medium-sized fish pieces (ideally pomfret for its clean, sweet taste)

1 cup grated coconut

1 tsp coriander powder

1 tsp red chilli powder

½ tsp turmeric powder

½ cup sliced raw mango

4 to 5 green chillies

3 shallots

1 cup (200 ml) water

2 sprig curry leaves

Salt to taste

1 tbsp coconut oil

Method: 

Step 1: Clean and cut the fish into medium-sized pieces. Wash thoroughly and drain the water. Set them aside.

Step 2: To a blender, grind coconut, turmeric powder, chilli powder, coriander powder and shallots to a smooth paste by adding little water.

Step 3: Take a 'manchatti' or earthen pot and place the fish pieces. Add ground coconut paste and pour one cup of water. Give it a gentle stir. Also note, the mixture should be runny but not watery.

Step 4: Next, add raw mango pieces, slit green chillies, curry leaves and salt to taste.

Step 5: Cook the fish with its lid closed for 5 to 6 minutes on a medium flame and cook for another 5 minutes on a low flame without the lid. Swirl the pot 3 to 4 times for a few seconds to prevent the fish from sticking to the bottom.

Step 6: Finally, pour one tablespoon of coconut oil on top followed by some curry leaves. Close the pot with a lid and let it sit for 5 minutes before serving.

Step 7: Serve hot with cooked rice, roti (flatbread) or parotta (layered flatbread)

Sobha Varghese
Sobha Varghese
Sobha Varghese
A home-maker based in Mumbai, Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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