Raw Mango Fish Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1 lb- Fish (Preferably medium shrimp or sardines or mackerel or catfish)
  • 2 to 3 tsp- Chilli powder
  • 2 sprigs- Curry leaves
  • 2 inch- Ginger
  • 1 medium sized sour Raw Mango
  • 1 cup- Coconut, grated
  • 1 pinch- Turmeric
  • 1 Green chilli
  • Salt as required
  • 1.5 cup Water
  • To Garnish:
  • Mustard seeds
  • Small Red Onion (sambar onion)
  • 1 sprig - Curry Leaves
  • 1 - Coconut oil / any oil

How to Make Raw Mango Fish Curry

  • Clean the fish and cut into required sizes. Wash, peel and cut raw mango into 1/2 inch cubes.
  • Cut ginger into fine cubes or grind into paste (paste can be used)
  • Grind coconut and turmeric into smooth paste.
  • Slit green chilli vertically.
  • Add chopped raw mango, chilli powder, 2 sprigs of curry leaves, ginger (paste/pieces), green chilli and salt into water in a pan and boil until the raw mango is fully cooked.
  • Add the fish and allow it to boil for 3-4 minutes.
  • Once the fish is sufficiently cooked, add the ground coconut paste and cook on low flame just until it boils and remove from stove.
  • Fry 1 tsp mustard seeds until it splluters; add 1 sprig of curry leaves with finely chopped onions. Fry till onions turn brown and add it to the curry. Serve with steamed rice.