Raw Mango Fish Curry | Manga Meen Kozhumbhu | How to make Raw Mango Fish Curry | Manga Meen Kozhumbhu

By Jyothi Rajesh  |  2nd Jun 2016  |  
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  • Raw Mango Fish Curry | Manga Meen Kozhumbhu, How to make Raw Mango Fish Curry | Manga Meen Kozhumbhu
Raw Mango Fish Curry | Manga Meen Kozhumbhuby Jyothi Rajesh
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

47

0





About Raw Mango Fish Curry | Manga Meen Kozhumbhu Recipe

It is fun to cook with raw mangoes. When mangoes are in season my mom would use raw mangoes in a lot of dishes. She would use raw mangoes in murungakai sambar(drumstick sambar with raw mangoes), manga puli kozhumbhu, manga meen kozhumbhu. The flavour of the dish gets enhanced to a new fresh level when mangoes are used in it, and the aroma is just excellent. I used a fish called Kora (Indian Solman/Threadfin) in the curry. It tastes excellent with kora fish. You can definitely use any curry fish for making this dish. Sardines (Mathi), Barracuda (Sheela), Seer fish (Vanjiram) would also be perfect for making this curry. This curry is an authentic South Indian recipe that has robust flavours and the aroma would make you salivate!

Raw Mango Fish Curry | Manga Meen Kozhumbhu

Ingredients to make Raw Mango Fish Curry | Manga Meen Kozhumbhu

  • Curry fish – 500 gms (I used a fish called kora, you can use any curry fish)
  • Raw mango – 1/2 mango cut into slices (If you use small sized mangoes use the whole mango)
  • shallots – 1 cup cut into thin slices
  • tomatoes – 3 pureed
  • garlic cloves – 10 nos
  • curry leaves – 1 sprig
  • mustard seeds – 1 tsp
  • Red chilie powder – 3 tbsp (adjust as per your spice requirement)
  • coriander powder – 1 tbsp
  • Tumeric powder – 1/2 tsp
  • salt – to taste
  • Corinader leaves – for garnish
  • water – as required
  • oil – 3 tbsp + 2 tbsp to shallow fry the fish
  • salt and turmeric extra for washing the fish

How to make Raw Mango Fish Curry | Manga Meen Kozhumbhu

  1. Clean and wash fish pieces. Add 1/4 tsp of turmeric and 1 tsp salt and marinate the fish for 15 minutes.
  2. Add 1 tbsp of oil on a tawa and shallow fry the fish. Do not fry the fish fully. Fry them just for 3 minutes on each side. Remove the fish pieces onto a kitchen towel.
  3. Heat 3 tbsp of oil in a deep bottomed pan/kadai. Add mustard seeds and allow them to crackle.
  4. Next add sliced shallots, garlic, curry leaves and saute until onions turns soft.
  5. Add water and bring it to boil. Now add shallow fried fish pieces and cook for 5 minutes on medium flame.
  6. Once fish gets cooked completely, add mango pieces and cook for 5 minutes more. Garnish with coriander leaves and switch off the stove.
  7. Serve it hot with steamed rice. It’s simple and delicious. The aroma of this curry is simply awesome. Your tasty, tangy, flavourful Manga Meen Kuzhambu tastes best with plain steamed rice.

My Tip:

Use mango as per the tartness in the mango. And if you like more tangy curry use more mango than mentioned. Some use tamarind along with raw mangoes, I liked it with just raw mangoes. If you like to add tamarind you can use it along with mangoes.

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