Red snapper raw mango fish curry

I always love to try different styles of fish curry. In this Curry, I used raw mango and coconut milk. It is simple fish curry. You can use fresh coconut milk or use coconut milk powder or ready-made coconut milk in this recipe. It’s up to your choice. You can go for coconut milk powder or instant coconut milk it will ease your work definitely. I use klf coconad coconut milk powder. For this fish curry, I have used red snapper fish, you can any fleshy fish of your choice. Red snapper has a very soft texture. They taste absolutely perfect in curry and fish fry. Especially, I love red snapper fried with a masala made of garlic, chili flakes, pepper. ‘ll post the recipe of it in the coming days. They are called Romeo, navarai in our locality.

I prepared this Curry the previous day night and had it with hot matta Rice and Pagarkai Poriyal the next day afternoon. The fish curry tastes tastier the next day than the first day.

Also check the other fish recipes.

Lets see how to make this Curry.

Preparation Time :20 mins

Cooking Time : 40 mins

Serves : 4


Coconut oil – 2 tbsp

Mustard seeds – 1/2 tsp

Fenugreek seeds – 2 pinch

Garlic – 10 pods (sliced)

Green chillies – 4 (sliced)

Shallots – 10 (sliced)

Curry leaves – 2 sprigs

Turmeric powder – 1/2 tsp

Kashmiri Red chilli powder – 2 tsp

Red chilli powder – 1 tsp

Coriander powder – 3 tsp

Sliced Raw mango pieces as per taste

Salt to taste

Thick Coconut milk – 1. 5 cup

Thin coconut milk – 1/2 cup

Fish – 3/4 kg

For Tempering

Coconut oil – 2 tbsp

Shallots (sliced) – 1/2 cup

Curry leaves – a sprig


1.Heat oil in a pot, add Mustard seeds and fenugreek seeds. Let them splutter. Then add the sliced shallots, garlic and green chillies. Saute them well to golden. Then add curry leaves to it. Place the flame in low and add Turmeric powder, red chilli powder, Kashmiri Red chilli powder, Coriander powder and mix well. Add the sliced mango pieces. Saute it for 2 minutes. Then add the coconut milk into it.

2. Allow it boil well placing in medium flame until the mangoes get cooked, add salt as required . Then add the fish pieces to it. Cover and cook in low flame for 7-10 minutes.Then switch off the flame. Prepare the Tempering. Fry the shallots to golden brown. Add it to the curry.

Serve with Rice.

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