Indian
Main Course
Fish Mango Curry Recipe
47Min
Medium
Recipe Variants
This mildly-spiced fish curry with a coconut milk base is one of the most popular South Indian curries. The recipe is easy to make, whether it's a hectic weekday dinner or a lazy Sunday afternoon lunch. Bring a twist to a Fish Moilee recipe. Add half a cup of cubed raw mango, instead of tomatoes, to give your Fish Moilee a Seasonal Mango Twist!
You can also replace the fish, with prawns to make another simple variation of the preparation.
8 Tablespoons
Maggi Coconut Milk Powder
2 Tablespoons
Oil
1 Teaspoon
Mustard Seeds
2
Onion (Sliced)
5
Green Chillies (Slit)
1 Inch
Ginger (Cut Into Strips)
5 Cloves
Garlic (Cut Into Strips)
10
Curry Leaves
0.5 Teaspoon
Turmeric Powder
0.5 Teaspoon
Red Chilli Powder
2
Tomato
3 Cups
Warm Water
1 Pinch
Salt
500 gms
Fish
0.5 Cup
Raw Mango
.
Nutrition Value
Energy
380.39 kcal
Carbohydrates
6.96 g
Protein
14.8 g
Fats
8.72 g
Information per serving
Instruction
47 Minutes
Step 1
15 Min
Prepare ingredients as mentioned in the list.

Step 2
15 Min
Dissolve the MAGGI Coconut Milk Powder in warm water and keep aside. Heat the oil in a karahi. Add mustard seeds and let it splutter. Add onions, green chillies, ginger, garlic and curry leaves. Sauté till they turn soft and transparent. Add turmeric powder, red chilli powder and fry for another minute.

Step 3
15 Min
Add the prepared MAGGI Coconut Milk, raw mango and salt to taste. Bring to a boil, stirring occasionally. Add the fish pieces and simmer for 8-10 minutes.

Step 4
2 Min
Serve hot with steamed rice.

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