Video guide to make Kerala fish mango curry with coconut milk

Preparation Time: 20 minutes 

Cooking time:15 minutes 

Servings: 5 


500 gms of fish  (sardine, mackerel, pomfret, King Fish etc.) 

170 gms shallots, nicely chopped 

1 tbsp nicely chopped ginger 

4 to 5 green chillies, cut into two pieces 

1 cup of sliced raw mango 

1 tsp red chilli powder 

¼ tsp of turmeric powder 

Salt for taste 

1 tbsp of coconut oil  

1 sprig of curry leaves 

450 ml of coconut milk (diluted – store-bought coconut milk powder) 

½ cup grated coconut 

For tempering: 

1 tbsp of coconut oil 

½ tsp mustard seeds 

¼ tsp fenugreek seeds

2 shallots, chopped 

3 dried red chillies 

1 sprig of curry leaves 





Step: 1 

Cut and clean the fish and keep aside. 

Step: 2 

In an earthen pot or thick bottom pan put the ingredients such as the chopped shallots, chopped ginger, sliced raw mango pieces, green chillies, red chilli powder, turmeric powder, salt and one tablespoon of coconut oil, together and combine well. Use your hands, as the action helps release flavours better.

Step: 3 

After combining, add 400 ml of semi-diluted coconut milk. On a low flame allow it to boil with its lid covered. Cook for about 6 minutes till the mango pieces soften. 

Step: 4 

In the meantime, grind the grated coconut in a blender along with 50 ml of water. Grind it to a fine paste and keep it aside. 


Step: 5 

Add the fish pieces and swirl the earthen pot gently to mix everything. Cover and cook on a medium flame for about six minutes.  Swirl the pot occasionally.  

Step: 6 

Add the ground coconut and swirl the pot, again, gently to mix well. Cook for a further two minutes on a low flame and then put off the flame. 


Step: 1  

Heat 1 tbsp of coconut oil in a pan. Splutter the mustard seeds.  

Step: 2 

Add ¼ tsp of fenugreek seeds and stir till it turns golden brown.  

Step: 3 

Add in chopped shallots, dried red chillies and a few curry leaves and fry until the shallots turn golden brown. 

Step: 4 

Pour it over the fish curry. Cover the pan with its lid and allow it to rest for 10 minutes before serving with either bread, chappati, rice or porota. 

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.