Tamil Style Mangai Meen Kuzhambu | Fish Curry With Mango And Coconut Paste

Recipe for Tamil style fish curry made with raw mangoes and spiced coconut paste. Recipe with video.

Fish curry made with the addition of mangoes and spiced coconut paste is a delicious side dish that goes well with rice, idli, dosai and other South Indian Tiffin items. The addition of coconut paste gives a nice body and thickness to the fish curry.

The sourness for the fish curry comes from the tamarind extract, mangoes and tomatoes. If the mangoes you use are very sour, reduce the amount of tamarind extract a little to balance the flavours. Any type of raw mango can be used for making this recipe. Traditionally, the Tamil type “kili mooku maangai” is used for making the meen kuzhambu / fish curry.

Fresh shredded coconut is preferred for making this recipe. Frozen coconut works fine but avoid using desiccated coconut.

Here is a similar fish curry recipe. Kerala Style fish curry recipe made with raw mango.
https://www.kannammacooks.com/meen-manga-curry-fish-mango-curry/

Here are some of the things you can buy for making this mangai meen kuzhambu

Indian Sesame Oil https://amzn.to/3oXTzzX
Stainless Steel Kadai https://amzn.to/34LKIKA
Stainless Steel Platinum Triply Kadai With Lid https://amzn.to/3H3HlvW
Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08

Here is the video of Mangai Meen Kuzhambu | Fish Curry With Mango And Coconut Paste | Tamil Style Mangai Meen Kuzhambu Recipe

Mangai Meen Kuzhambu | Fish Curry With Mango And Coconut Paste

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Pin Recipe

Recipe for Tamil style fish curry made with raw mangoes and spiced coconut paste. Recipe with video.

• Total Time: 40m
• Yield: 4-5 servings 1x

Ingredients

Scale 1x2x3x

For the fish masala paste

1 teaspoon Indian sesame Oil
1/2 teaspoon cumin seeds
1/4 cup Indian shallots
1 sprig curry leaves
2 green chillies
2 tomatoes, chopped
1/2 cup fresh shredded coconut
1 cup water

For the fish curry

2 tablespoon Indian sesame oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
4 sprigs curry leaves (divided)
1/2 cup Indian shallots
2 green chillies
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1.5 tablespoon coriander powder
1 small lime sized piece tamarind
1.5 cups hot water
1.5 teaspoon rock salt
1 mango diced
500 grams fish steaks

Cook Mode Prevent your screen from going dark

Instructions

Heat sesame oil in a small kadai. Add in the cumin seeds. Add in the shallots, curry leaves and green chillies. Saute for a few minutes till the shallots are soft. Add in the tomatoes and cook for a couple of minutes. Finally add in the fresh shredded coconut and sauté for a minute. Remove the mixture from heat and set aside to cool.

Grind the mixture with a cup of water to a very smooth paste. Set aside

Heat a couple of tablespoons of Indian sesame oil in a pan. Add in the fenugreek seeds, cumin seeds and curry leaves. Add in the sliced Indian shallots and the green chillies. Saute till the shallots are soft and light brown in colour. Add in the red chilli powder, turmeric powder and coriander powder. Saute for a few seconds.

Soak the tamarind in 1.5 cups of hot water for 20 minutes. Extract the tamarind pulp by squeezing the tamarind. Discard the seeds and the pith.

Add in the salt and the mango slices. Add in the ground masala paste. Close the pan with a lid and simmer on a low flame for 7-8 minutes.

Add in the fish steaks and simmer for 5-6 minutes more.

Finally finish with a sprinkle of curry leaves.

Serve hot with rice. This fish curry goes well with idli and dosai too.

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 30m