• Purely Home-made!

    Manga Meen Kulambu | Raw Mango Fish Curry | Black Pomfret Curry | Vaaval Meenu Kulambu



    Raw mango fish curry, is a spicy and drool-worthy curry, prepared with any fish variety and some raw mango slices. This curry is such an authentic South Indian recipe that has awesome flavors in it. I tasted this curry lately after marriage and fell in love with it, finally after learning the recipe I make it quite often when I get raw mangoes and pomfret fish together. Adding raw mango to the fish curry enhances the flavor of the curry and the aroma is just excellent. Just pour a ladle of this curry to rice and taste it, am sure the next moment you will fall in love for this curry, it just tastes so good. I usually make this curry and serve it with boiled eggs and Chettinad fish fry. And its the tastiest platter ever, nothing can beat an authentic Indian dish. Here in this recipe you can use any kind of raw mangoes, but check the sourness before using it in the curry and adjust the addition of tamarind according to it. Tamarind and raw mangoes should be equally balanced to get the perfect flavor or else the curry will become too tangy. But in case if the curry becomes tangy you can still manage it, that's the most wonderful part of this curry, see the tips section for more ideas. I used kili mooku mango and it was not very tangy so I had to balance it with tamarind. I chose the big black pomfret (Vavval) to prepare this curry, because they become tender soft and succulent on cooking and also makes tasty curries, moreover they have very less fish bones in them, so easy to eat also, they are my favorites and whenever I find them I never hesitate to purchase them, but still you can get your own favorite fish and try this curry. You can use Sardines (Mathi / Chalai), Barracuda (Sheela / Cheela), Seer fish (Vanjiram), or even Anchovies, try with any fish variety of your choice. Here I have given the perfect measurements for making a great tasting curry. Try it and let me know how much you liked it. 

    Check out my other fish recipes here!! 
    For Fish Kuruma click here!!
    Check out my fish fry recipes here!!

    raw mango fish curry

    INGREDIENTS

    Serves 2 people 
    Total Preparation Method - 30 minutes 
    1. Fish - 4 pieces (Weighed 200 grams)
    2. Raw mango - 3 long pieces (weighed around 80 grams; I used kili mooku mango, you can use any kind)
    3. Coconut - 5 to 7 pieces (weighed 20 grams) 
    4. Tamarind - 1 gooseberry sized ball (Weighed 12 grams)
    5. Shallots / Pearl onions - 15 
    6. Garlic pods - 7 
    7. Red chilli powder - 2 spoons 
    8. Coriander powder - 2½ spoons 
    9. Turmeric powder - 1/4 spoon + 2 spoons 
    10. Curry leaves - Few 
    11. Fennel seeds / Sombu - ¾ spoon 
    12. Fenugreek seeds / Vendhayam - ¾ spoon 
    13. Mustard seeds - 1/2 spoon 
    14. Salt - As per taste 
    15. Water - 300 ml (approximately 2½ cups)
    16. Oil - 10 to 15 spoons (the more better; gingelly oil preferred)


    PREPARATION METHOD

    • Soak tamarind in a cup of water (200 ml) and set aside for 15 minutes. Then mash it well using your fingers and extract the tamarind juice. Discard the pulp.
    • Meanwhile, wash the fish pieces well in water and marinate it with 2 spoons of turmeric powder and salt. Set aside.
    • Peel onions and garlic pods and chop into two and set aside. Grind coconut into a fine paste by adding little water and set aside. 
    • Now heat a pan and add oil into it. After it heats up add mustard seeds and let it splutter.
    • Then add fenugreek seeds (vendhayam), fennel seeds (sombu), curry leaves and saute for a few seconds. 
    • Now add the chopped onions and garlic pods and saute well until the onions gets cooked well. 
    • Then add the red chilli powder, coriander powder, turmeric powder, salt, and saute well. 
    • After the raw smell leaves pour the extracted tamarind water and 300 ml of water into the pan. 
    • Add the raw mango pieces now. 
    • Stir well now add the ground coconut paste and mix well. Switch the flame to high mode and cook until the gravy boils well (or for about 5 minutes). 
    • Then reduce the flame and cook on low flame until the gravy thickens. By this time the raw mango pieces will have got cooked well.  
    • After the gravy thickens, gently slide in the fish pieces. Leave the pan undisturbed, do not stir after adding the fish pieces. 
    • Cook on low flame for 3 to 4 minutes. 
    • Remove from flame and close the pan with a lid and set aside. Serve after 30 minutes to get the best flavors. 

    TIP 1: For a good tasting curry use gingelly oil, it sure gives an authentic touch and adding more oil gives you a good tasting curry and also improves the texture of the curry. 

    TIP 2: Adding raw mango gives a nice flavor but still check for the sourness of the mango and then adjust the addition of tamarind. 

    TIP 3: Always make sure that the gravy thickens before you add the fish pieces. Because fish pieces gets cooked fast and overcooking will cause the fish pieces to break. We have added more water, so wait patiently until the water content reduces and curry becomes thick. 

    TIP 4: In case if your curry tastes so tangy add more coconut paste to make the curry less tangy. This trick will make the curry tastier too. 

    TIP 5: If you want you can add some cumin seeds while making the coconut paste. This will enhance the flavor of the curry. 

    TIP 6: I used kili mooku mango and it was not much sour so I used 3 pieces, if your raw mango tastes sour you can reduce the amount of tamarind. 



    Super delicious authentic Manga Meen Kulambu is now ready!! Serve with rice, boiled egg and fish fry and enjoy!!
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    24 comments:

    1. wow mouth watering sis :) i was wanting to have this for so long and this post is making me want to try it soon yummmmmmmmmmm

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    2. Delicious meen kuzhambu.. The addition of raw mango makes it even more tempting. It is lunch time now and seeing this am so hungry...

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    3. Mouthwatering mango fish curry . My favorite...love this

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    4. Looks Delish..yummy recipe. lovely clicks:)

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    5. This comment has been removed by the author.

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    6. love this kuzhambu very much!!! But I couldn't get that much tasty Mango :(
      Looking moutherwatering dear!!!! Hey I want to eat immediately!!!!

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    7. Omg, mouthwatering here, its been ages i had fish and mango kuzhambu, drooling here.

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    8. mouthwatering...crystal clear clicks :-)

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    9. Delicious tangy mango make this fish curry yumm.

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    10. looking so delicious and colourful sis.nice clicks.

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    11. looking so delicious and colourful sis.nice clicks.

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    12. Wow! Asaththal...Mouth watering!

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    13. Mouth-watering curry Divya....Mom made this curry once for us...so yummy...

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    14. Tempting fish curry...yummy..

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    15. hi divya
      yet another yummy nonveg receipe.u r clicks are superb, makes it more wanting.

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      Replies
      1. Hi Meena :)

        Did you see the comments you got for your recipe?? Thank you so much my dear friend for the appreciations :)

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      2. Can't resist myself by seeing this tempting fish curry. Fabulous preparation dear.

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    16. finger-licking recipe :) wish i could have it now..

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    17. Mouthwatering clicks and yummy recipe dear. Totally craving now:)

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    18. Must be really yum Divya! A very different kind of Fish Curry. Thanks for sharing!

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    19. In the preparation did you forget to say when to add the mango pieces..?

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    20. This recipe is as similar as which i eat in an Indian restaurant in Calgary, my experience is awesome, Thanks for giving such a wonderful knowledge about it, now i am going to cook at home with the help of your blog. Thank you.

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