Skip to main content


Usually we are getting fish curry from restaurants and houses but this fish curry is entirely different from that because this curry is made by using dry fish. It is very tasty curry and also will have the special mango flavour. Fish and mango combination gives us very special, attractive and variety taste. I have followed traditional method completely to make this curry so that I used grated coconut paste and natural coconut oil. It is one of my favourite and special fish curry especially in summer season because mango will be available in summer season. I have prepared this curry so many times at my home and I am following my grandmother method always. It is an excellent combination with rice, mashed jack fruit and mashed tapioca. I would like to have this curry with mashed tapioca because it has great taste. Here, I used dry fish so we need to sock it in water for at least 15 minutes to get reduce the salt taste. Another important thing is that it will have very attractive Fenugreek powder flavour. It is very simple and easy method and we can make it very easily with limited ingredients. We can use any type of fish to make this curry as per our preferences and I used dry mackerel fish here. It is one of the special and favourite dish for Keralites. It is not that much spicy curry so everyone can use it including children. We can serve it as the side dish of lunch and dinner as per our choice.

Preparation Time - 20 minutes
Cooking Time - 20 minutes


Dry Mackerel Fish - 250 gm
Raw Mango - 1
Onion slices - 1/2 cup
Green Chilli - 3
Chopped Ginger - 1/2 teaspoon
Turmeric Powder - 3/4 teaspoon
Red Chilli Powder - 1 teaspoon
Grated Coconut - 1 cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 2 sprigs
Fenu Greek Seeds Powder - 1/4 teaspoon
Water - As required to cooking.
Salt - To Taste.

  • Sock Dry Mackerel Fish in Water for 10 minutes to remove excess Salt from Fish.
  • Then clean Fish well and wash well and cut it as medium sized pieces and make slits on both side and keep it aside in a pot.
  • Remove the peel of Raw Mango and wash well and cut it as small pieces.
  • In a grinder, add Grated Coconut, Turmeric Powder, Red Chilli powder, some Curry Leaves, Green Chilli pieces, Salt and pour a little Water.
  • Make it thick and fine paste and keep it aside in a bowl.
  • Heat a pan and pour Coconut Oil and splutter Mustard Seeds in it.
  • To this add chopped Ginger and saute it well.
  • Then add Fenugreek Seeds Powder and Curry Leaves and stir well.
  • To this add Sliced Onion and saute it well until Brown colour.
  • Then add Grated Coconut paste to this and saute it well for sometimes to remove the raw smell and taste.
  • Pour Water as required to cooking and boil it well under high flame.
  • To this add clean and washed Fish pieces and cover the pan with lid.
  • Cook it half and add Raw Mango Pieces to this.
  • Cover the pan with lid again and cook it well under low flame and make it thick as desired.
  • Turn off the fire and transfer it in a serving bowl and serve it with hot Rice and Chapati.
  • You can add sliced Tomato to this fish dish if you need.
  • To get a variety tastes add some Cumin Seeds when we make Coconut Paste.
  • You can add 2 dried Red Chilli pieces when splutter Mustard Seeds.
Dry Fish Mango Curry


Popular posts from this blog


Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children. Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish w


Everyone is using rice always especially south Indians are preparing different or variety rice items. Ghee rice is one special rice dish. This is the famous dish for different celebrations or festivals such as Christmas, Easter, birthdays, weddings or any other special celebrations. We can serve ghee rice with vegetarians and non-vegetarians dishes. This is very easy to prepare at home. The main ingredients of ghee rice are Basmati rice and ghee. I have used cardamom powder, cloves, Cinnamon stick and kiss miss to get good taste and good flavour. These all are optional ingredients and we can add based on our preferences. Ghee is not good for cholesterol so we need to use less quantity of ghee to prepare. Taste will not change if we use less quantity of ghee. Mainly this dish is serving for lunch and dinner. We need to take extra care while cooking rice because it shouldn't over cooked. Texture will change completely if we over cook the rice. This is not that much spicy dish so th


Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook