Kerala, the land of lush greenery and vibrant flavours, never ceases to amaze with its culinary creations. Our Kerala Style Fish with Mango is a testament to the state’s rich gastronomic heritage. This dish combines the freshness of fish and the tanginess of green mango, resulting in a medley of delightful flavours.
The show’s star is the fish, which should be fresh and perfectly cleaned. The magic begins with a paste made from ginger, red chilli powder, garlic, turmeric, grated coconut, and shallots. This paste is the heart and soul of the dish, infusing it with a burst of aromatic flavours.
Once the paste is ready, it’s time to bring in the fish and green mango pieces. Adding green chilies and curry leaves adds a spicy kick and a touch of freshness to the dish. The fish and mango simmer in this flavorful mixture, with coconut oil and water to keep things moist and succulent.
As the dish cooks, the flavours meld together, creating a fragrant, mouthwatering curry. It’s essential to ensure the fish doesn’t break apart, so gentle stirring or pan shaking is the key. Once the pieces are nearly done, a final touch of coconut oil and a brief, high-heat cooking step thicken the curry to perfection.
Kerala Style Fish with Mango served hot with rice, allowing you to savour the rich, spicy, and tangy flavours. To complement this dish, consider pairing it with other Kerala classics like “Coconut Rice” or “Avial” for an authentic South Indian meal experience.
Kerala Style Fish with Mango
Kerala Style Fish with Mango
Ingredients
- 1-2 medium-sized Green Raw Mangoes (cut into small cubes)
- 250 gms Fish (cleaned and cut into medium-sized pieces)
- 1/2 cup Grated Coconut
- 2 tbsp Coconut Oil
- A small bunch of Curry Leaves
- 1.5 inch Ginger
- 3 teaspoons Red Chili Powder
- 3 Garlic Cloves
- 1/2 tsp Turmeric Powder
- 2 pcs Shallots
- 1-2 pcs Green Chilies
- Salt (to taste)
Instructions
- Begin by cutting the fish into medium-sized pieces and ensuring they are properly cleaned. Set them aside.
- In a blender, grind together ginger, red chilli powder, garlic, turmeric powder, grated coconut, and shallots to create a smooth paste.
- Add the ground mixture in a pan and the mango, green chillies, curry leaves, and fish pieces. Add a tablespoon of coconut oil and enough water to submerge the ingredients. Cook on low flame, gently stirring or shaking the pan occasionally to prevent the fish from breaking.
- As the fish and mango pieces near completion, increase the heat and continue cooking until the curry thickens.
- Combine the remaining coconut oil with the curry, cook for a few minutes, and then remove from the heat.
- Serve hot with steamed rice.
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Frequently Asked Questions (FAQ):
Can I use any fish for this recipe?
Certainly! You can choose your favourite type of fish, but it’s best to opt for firm varieties that hold their shape well during cooking. Popular choices include Kingfish, Seer Fish, or Pearl Spot (Karimeen).
Is this dish very spicy?
The spiciness can be adjusted to your preference by varying the amount of red chilli powder and green chillies. You can make it milder by using less or omitting them altogether.
Can I use ripe mangoes instead of green mangoes?
While this recipe traditionally uses green mangoes for their tangy flavour, you can experiment with ripe mangoes for a sweeter twist. Just keep in mind that the taste profile will be different.
What is the best way to clean fish for this dish?
To clean fish properly, wash it under cold water, remove scales (if any), and remove all innards. Pat it dry with a paper towel before using in the recipe.
Can I prepare this dish in advance?
While the dish is best enjoyed fresh, you can prepare the paste and refrigerate it for a day or two. When ready to cook, simply follow the remaining steps for a quick and delicious meal.
