Fishing guide

Kerala meen pachamanga curry or fish curry with raw mangoes

Guide to making Meen Pasha curry at home
Image Credit: Supplied / Sobha Varghese

This traditional and easy-to-prepare dish from Kerala uses the acidity of the mango to balance the sweetness of the fresh ground coconut.

Preparation time: 5 minutes

Ingredients:

400 g pieces of medium-sized fish (ideally pomfret for its clean and sweet taste)

Method:

Step 1: Clean and cut the fish into medium sized pieces. Wash thoroughly and drain the water. Put them aside.

Step 2: In a blender, grind the coconut, turmeric powder, chili powder, cilantro powder and shallots into a smooth paste, adding a little water.

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Grind the coconut, turmeric powder, chili powder, cilantro powder and shallots into a smooth paste
Image Credit: Supplied / Sobha Varghese

Step 3: Take a ‘manchatti’ or earthenware pot and place the pieces of fish. Add the ground coconut paste and pour in a cup of water. Stir gently. Also note that the mixture should be liquid but not watery.

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Pour the batter over the pieces of fish placed in a manchatti or earthenware pot. Add water.
Image Credit: Supplied / Sobha Varghese

Step 4: Then add raw mango pieces, sliced ​​green peppers, curry leaves and salt to taste.

Step 5: Cook the fish with the lid closed for 5 to 6 minutes over medium heat and cook for another 5 minutes over low heat without the lid. Swirl the pan 3-4 times for a few seconds to prevent the fish from sticking to the bottom.

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Cook with a closed lid for five to six minutes over medium heat. When finished, remove the cover and cook for another five minutes
Image Credit: Supplied / Sobha Varghese

Step 6: Finally, pour a tablespoon of coconut oil on top, followed by a few curry leaves. Close the pot with a lid and let stand 5 minutes before serving.

Step 7: Serve hot with cooked rice, roti (flatbread) or parotta (layered flatbread)

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Serve and enjoy!
Image Credit: Supplied / Sobha Varghese