By Devi Poojari
November 10, 2025
The tangy, spice-forward fish curry is robust with flavours of aromatics, coconut and a touch of raw mango—all of which offsets the delicate flavours the seafood. Serve it warm, over rice, as a delicious and no-fuss dinner option to tide through a busy week.
500 grams fish fillets 2 large onions, sliced 2 tomatoes, diced 1-inch piece ginger, julienned 4-5 cloves garlic, sliced 10-12 curry leaves 3-4 green chillies, slit lengthwise ½ raw mango, sliced 1 cup coconut milk 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon brown mustard seeds 4 tablespoons coconut oil Salt, to taste
Heat the oil in a large pan and temper the mustard seeds as well as curry leaves.
Tip in the ginger, garlic and green chillies to cook for a minute or two before adding in the sliced onions.
Sprinkle a pinch of salt and let the onions soften for 3-4 minutes, before adding the turmeric and chilli powders.
Once the raw smell of the spice powders dissipate, add the tomatoes and season generously with salt.
Allow the mixture to get slightly mushy before adding in quarter cup of water, followed by the coconut milk.
Mix well to combine and gently place the fillets of fish (skin-side down) in the curry mixture to simmer for 7-8 minutes, covered with a lid.
Add in the raw mango pieces at the end and simmer further for a couple of minutes before turning off the heat and serving warm over rice.