Raw Mango Fish Curry (Alleppey Fish Curry)

Published: Jun 16, 2022 · Modified: Jun 16, 2022 by Richa · This post may contain affiliate links.

This raw mango fish curry is spicy, tangy, and really packs a punch in terms of flavour. It’s inspired by Alleppey fish curry which originates from Kerala and uses raw mango to add a delicious tang to the curry. Your mouth might be on fire but you’ll still end up having seconds.

I love a good fish curry as a weeknight dinner, it’s one of those dishes that’s just so satisfying! 

I have to admit – I want my fish curries to be spicy and tangy. I want them to be like a party in my mouth! And that’s why I love this Raw Mango Fish Curry so much. Inspired by Alleppey fish curry from Kerala -it’s got spice from green chillies, dried red chillies and red chilli powder, tang from sour raw mango, slight sweetness from shallots, and pungent notes from curry leaves and garlic. Just so good. 

Love seafood? Try Goan Prawn Curry, Spicy Fish Curry, Prawn Rava Fry, Prawn Chow Mein, Fish Fry

Ripe mangoes are in season right now, but that doesn’t mean you can’t find raw mangoes! I like to stock up on raw mangoes whenever I find them and freeze them for use all year round, because trust me, you’re going to want to make this over and over again!

For the fish – I like to use either pomfret or seer fish filet. Both these are firm fish, aren’t very oily, have a great texture and soak up flavours really well. 

• This recipe is seasonal and so good in the summertime!
• It’s fairly simple as a recipe but the result is outstanding
• Ready in 30 minutes which makes it perfect for weeknights too
• Raw Mango is key to the flavour, but in a pinch, kokum and tamarind also work

What goes into Fish Curry

• For the paste: This is a very quick paste! Garlic cloves and dried red chillies form the base. Blend them up along with water, turmeric powder, coriander powder and some more red chilli powder because we love the heat here. 
• For the curry: Every good curry starts off with the classic oil, onion, ginger, green chillies combination, right!? Add some curry leaves to this, our showstopper – raw mango, peeled and sliced, and the fish.  
• You could stop there, but tempering the curry takes it to the next level. You will need:
• Oil – the base for tempering
• Mustard Seeds – Mustard seeds add a hint of that pungent mustard flavour to the curry.
• Dry Red Chilli – Smokiness right at the end
• Shallots – Shallots have a more delicate taste as compared to red onions so these work great in this dish to make sure there’s no overpowering sharpness in the gravy.\
• Curry Leaves – Some more for that final layer of flavour
• Fenugreek (Methi) Seeds – So fragrant, a little goes a long way here!

How to make Raw Mango Fish Curry

Here’s a step by step picture collage to show you how to make Mango Kadhi

1. Add garlic, dry red chilli, turmeric powder, coriander powder, red chilli powder and water to the small jar of a mixer grinder.

2. Grind this to a fine paste and set it aside.

3. Heat oil in a kadhai. Add ginger, green chillies and curry leaves and sauté for 1-2 minutes or until fragrant.

4. Add onions and fry till translucent, about 2-3 minutes.

5. Add the prepared paste and fry for 5-6 minutes or until the oil separates and can be seen floating on top.

6. Add ½ cup water to the mixer jar and shake to remove the paste still in the jar. Add this to the kadhai and continue to cook. Cook for 2 minutes or until the raw smell goes.

7. Add raw mangoes, salt and 1 cup water to the pan and mix. Cook for 6-7 minutes or until the mangoes start to soften.

8. Add the seer fish fillets, gently submerge them in the curry and cook for 10-12 minutes or until the fish is cooked.

9. Add coconut oil to a frying pan and allow it to heat up on medium flame. Add shallots and fry for a few seconds and then add garlic. Fry for 1-2 minutes or until they turn golden brown. Add mustard seeds and allow it to splutter. Add fenugreek seeds, dry red chilli and curry leaves and fry for a minute and turn off the flame.

10. Add it to the curry and mix. Serve hot!

Frequently Asked Questions

1. What can I use as a replacement to raw mango?

Raw mango is what brings out the signature sourness and tang in this dish, so without it, this curry would not be the same. In saying that, using tamarind (either whole or paste) will add that sour element and is what is traditionally used in Alleppey fish curry. You can also use kokum if not using tamarind, but both will have distinctly different final flavours.

2. Can I use raw mango (amchur) powder as a replacement to fresh mango?

I wouldn’t recommend this! A big factor behind the flavour of this recipe is the freshness of the ingredients used, that dried powders just can’t bring out.

3. Can I make this recipe without fish?

Yes! Feel free to sub the fish for meaty vegetables like brinjal, it will still be delicious and is perfect for vegetarians! You can also make this using other proteins and not necessarily fish – such as prawns, squid, chicken etc.

4. I can’t find pomfret or seer fish around me? What other fish do you recommend? 

If you cannot find pomfret or seer fish, use sardines, sea bass, mackerel, tilapia.

If the summer heat is making you seek simpler recipes to make – look no further! This raw mango fish curry comes together fairly quickly and it’s got that seasonal touch that just makes it extra special. Once you try this style of making fish curry, you’ll definitely be making it again. And again. And again. Happy cooking (and eating!)

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