Kerala fish curry with green mangoes


I am in Kerala for the past two weeks taking care of my father.  Here mango trees are loaded with flowers and green mangoes everywhere. The fish curry with green mangoes is made mostly during this time of the year when green mangoes are plenty. 

The flavour of the curry depends upon the fish you use and the tanginess of the mangoes. You can use any fish you like to make this curry but I have used mackerel just for the simple reason that was the freshest catch fishmonger brought home today in his basket. 


Kerala fish curry with green mangoes

  • Fish (cleaned and cut into pieces)- 500 g
  • Grated fresh coconut- 1 cup
  • Chili powder- 2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Asian shallots- 2-3
  • Green mango cut into pieces-1/2 cup
  • Salt
  • Curry leaf
  • Coconut oil


  • Peel and cut mango into small pieces.
  • Grind fresh coconut with chili powder, turmeric powder and shallots to a fine paste (add water if necessary).
  • Mix the ground coconut paste with enough water to make a thick sauce, heat gently in an earthen pot (meen chatti) for a few minutes.
  • Add salt and green mango pieces and cook till the mangoes starts to get soft. Then add the fish pieces and cook gently for five to ten minutes until the mango pieces and fish is cooked.
  • Remove from the curry from fire, check the seasoning and finish with plenty of curry leaves and a good drizzle of fresh coconut oil.