If you have a craving for something spicy, tangy, and full of South Indian essence, then this Raw Mango Fish Curry in the Alleppey style from Kerala is an absolute must-try. Instead of tamarind, this spicy fish curry uses raw mangoes to impart a natural sourness into the curry. This is one of the oldest and most popular recipes with raw mangoes in Kerala, especially famous in the backwaters of Alleppey.

The fish curry with raw mangoes is not only delicious but is also very easy to prepare. Fresh fish and good-quality coconut oil are very important in this recipe. Inspirations came from Kerala home chefs and Nisha Thomas, a food expert, who says, "The balance between sour mango and mild coconut flavor gives this curry its real charm."

 Ingredients (Serves 3-4)

500g fish(Seer fish or King fish works best)

1 cup raw mango (peeled and sliced)

1 medium-sized onion (sliced)

1 tbsp ginger (chopped)

1 tbsp garlic (chopped)

2-3 green chilies (slit)

1 tsp turmeric powder

1.5 tbsp red chili powder

1 tsp coriander powder

Salt to taste

1 sprig of curry leaves

2 tbsp coconut oil

1 cup water

Preparation Method:

Heat coconut oil in a deep pan or clay pot.

Put slices of onions, ginger, and garlic. Sauté for 2-3 minutes.

Add green chilies, turmeric, red chili powder, and coriander powder. Mix.

Put slices of raw mango, salt, and water. Boil.

Add pieces of fish and cook under a lid for 10–12 minutes.

Complete with curry leaves and a sprinkle of coconut oil

Serve this Kerala fish curry hot with steamed rice. This Alleppey fish curry is a delightful combination of spicy and tangy – a traditional Indian fish curry that serves the taste of Kerala on your plate!