Which fish is good for fish curry?

Fish - Firm white fish work best in this dish - some suggestions: Spanish mackerel – (this is what I used, excellent value), tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, ling. Salmon and trout are also mild enough to use here .

Why is my fish curry watery?

Too much liquid or broth is added during cooking . Short cooking time or not enough simmering time for the sauce to reduce. Low-heat cooking: you need medium-high to high heat to cook off excess liquid. Cooking the curry with the lid: all the evaporated water will collect in the lid and get added back into the curry.

How to prepare fish for fish curry?

If cooking fillets, drizzle the fish, front and back, with oil, then add the spices of choice. Cook in a frying pan, oven, or grill over medium heat until hot and flakey —and the skin is brown and crispy, if left on. Cook fish steaks similarly using oil to keep the meat from sticking to the pan or grill.

How do you take the bitterness out of fish curry?

If the curry is bitter The chances are you can rescue your bitter curry by: Add equal parts sugar and salt, a teaspoon at a time, mixing well between each pair of additions and tasting until the curry is no longer bitter . Sugar and salt help to reduce bitterness. You can use any sweetener or salt you like.

Does coconut milk thicken curry?

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent . They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

What can I add to my curry to make it taste better?

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric . Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

How do you thicken fish curry?

To thicken fish curry, you can use ingredients such as coconut milk, yogurt, or tomato paste. Another option is to mix cornstarch with water and stir it into the curry while it's cooking.

Which boneless fish is good for curry?

Rawas fillets or cubes are boneless and can be consumed in curries and dry starters likewise.

Which fish is good for Indian fish fry?

Popular Indian fish varieties for frying include pomfret, hilsa, mackerel, and catla . Each has a distinct flavor and texture when fried.

Kerala Fish Curry Recipe - Angamaly Style | Fish Mango Curry in Coconut Milk Recipe (2024)

All you fish curry lovers out there, this special fish curry /meen curry is for you!

An amazingly different meen/ fish curry straight from the Angamaly, Kerala. We have a variety of ‘Fish curry’ served in Kerala, South India known by different names depending which part of region you are from. They are all the same but as it goes with little variation by an addition or subtraction of a spice and you have a different dish and that’s about how cooking goes around the world.

The other day, I was on a call with our friend M and as always our talks led to the new dishes that we tried recently. She was very excited to tell me that she tried a new fish curry recipe seeing a cookery show called “Taste of Kerala”, which came out really well. She recommended to try that recipe. So I did and extremely happy about it and my family enjoyed it. It uses a blend of spices, coconut milk and raw mangoes which gives the curry a very unique flavor and aroma. Yes you guessed it right, I have already shared Fish Mango Curry /Meen Manga Curry, butthis recipe is something totally different! I guarantee this recipe is keeper! Trust me guys you will surely love it. I hope you will have the same experience like me and be happy with this unique Angamaly style fish curry. Enjoy!

Kerala Style Fish Mango Curry with Coconut Milk Recipe | Meen Manga Thengapal Curry Recipe
Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 4-6

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Ingredients :
King Fish or Any Fleshly Fish : 2.2 lb /1 kg
Raw Mango : 1 (medium sized,peeled, sliced lengthwise- little finger-size)
Onion : 1 (medium, finely sliced)
Small Red Onion /Shallots : 15-20 (finely sliced)
Green Chillies : 4-5 (sliced)
Garlic : 3-4 cloves (crushed)
Ginger : 1/2″ piece, (sliced lengthwise)
Turmeric Powder : 1/2 tsp
Coriander Powder : 3 tbsp
Red Chilli Powder : 11/2 tbsp
Salt to taste
Vinegar : 3 tbsp
Coconut Oil : 1 1/2 tbsp
Curry Leaves : 2 sprig
Semi Thick Coconut milk – 2nd extract /Randampaal :1 cup
Thick Coconut milk -1st extract /Onnampaal : 1/2 cup

For Tempering :

Fenugreek Seeds : 1/4 tsp

Red Small Onion /Shallots : 6-8 (finely chopped)

Dried Red Chillies : 4

Red Chilli Powder : 1 tsp

Fenugreek seeds powder : a pinch

Curry Leaves : 1 sprig

Salt to taste

How to make Angamaly Style Fish /Meen Curry /Fish Mango Coconut Milk Curry /Meen Manga Thengapal Curry :

1. In a pan(preferably in ‘Kalchatti’ an earthen pot), add the sliced onion, small onion, crushed garlic, chopped green chillies, sliced ginger, turmeric powder,coriander powder, red chilli powder and salt to taste; and start mixing it with your hand.Mix it thoroughly.
2. Add curry leaves, vinegar, coconut oil into it and mix it well with hands.

3. Now add semi thick coconut milk /2nd extract /randampaal and half of the thick coconut milk/1st extract /onnampaal to it so that the mixture just covers the ingredients.(Note : Add water if needed)

4.Switch on flame and bring this to a boil. Once boiling add sliced raw mango pieces andcook until mango pieces are tender and cooked through.
5. Now reduce the flame to medium- slow, add the fish pieces; check and adjust the salt; swirl the pan in such a way that all the fish pieces totally immersed in the gravy. Close and cook it for 10 mins(approx) or till the fish completely absorbs it. Open the lid and check whether the mango is cooked. If mango is cooked, then the fish is also done.

6. Remove the pot from the fire, pour the remaining half of the thick coconut milk /1st extract/onnampaal; place it on low fire again for a minute and gently shake so that it gets mixed .(Note : Don’t stir after the fish is cooked, as the fish might break.

7.In a frying pan, heat coconut oil, splutter fenugreek seeds, sliced small onions/ shallot, dried red chillies, curry leaves and pinch of fenugreek seed powder and red chilli powder, saute till it turns to light brown and add to the curry…Serve with piping hot plain boiled rice or with Appam, Puttu and Enjoy!

Notes :

Keep this curry for at least 1-2 hours before serving, so that the gravy absorbs all flavors.
The taste of the curry depends on the mango, and the quality of the coconut milk. Ipreferusing fresh squeezed coconut milk.
I have used King Fish in this recipe, you can use any fleshed fish for this recipe.

Related Posts :

Ney Meen Curry /Seer Fish Curry

Meen Manga Curry /Fish Mango Curry

Varutha Ayala Curry /Fried Mackerel Curry/Ayala Curry
Kerala Fish Curry
Meen Vevichathu /Kottayam Style Fish Curry/Spicy Fish Curry

Fish Molee /Meen Molee /Kerala Style Fish Stew with Coconut Milk
Nadan Mathi Chaala Curry /Kerala Sardiness Curry
Meen Thengapal Curry /Fish Coconut Milk Curry

Meen Mulakittathu /Spicy Red Fish Curry

Until next time, Bon Appetit,

Sangeetha

Kerala Fish Curry Recipe - Angamaly Style | Fish Mango Curry in Coconut Milk Recipe (2024)

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