Angamaly Fish Curry
Non-veg · Curries & Gravies, Kuzhambu, Sambar & Rasam
Curries & GraviesKuzhambu, Sambar & RasamHigh proteinGluten-freeDairy-free
Cook along
7 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Angamaly fish curry from Kerala: fish and raw mango simmered in coconut milk, topped with fried shallots. Mild, serves 4, 35 minutes, step-by-step video.
High protein
Ingredients
18 itemsRaw Mango1
Thick Coconut Milk
Ginger, Julienne2 tbsp
Curry leaves4 sprigs
Coriander Powder2 tbsp
Coconut Oil3 tbsp
Rock Salt1 tbsp
Water1.5 cup
Onion, Thinly Sliced2
Green Chilli, Slit5
Turmeric Powder¼ tsp
Red Chilli Powder1 tbsp
Vinegar1 tbsp
Coconut (Grated)2 cup
Thin Coconut Milk
Fish400 grams
Small Onion (Shallots)5
Dry Red Chilli2
Contains: fish.
Nutrition
One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 4 |
|---|---|---|
| Energy | 457kcal | 1828kcal |
| Protein | 26g | 103g |
| Carbohydrate | 24g | 94g |
| Fat | 31g | 122g |
| Fibre | 8.7g | 35g |
| Sugar | 8.1g | 32g |
Cookd masalas for fish
Method
- 1
Mix together all the ingredients except the raw mango. Rub and mix it well using your fingers.
GingerCurry leavesCoriander PowderCoconut OilRock SaltOnionGreen ChilliTurmeric PowderRed Chilli PowderVinegar
- 2
Add the raw mango and mix gently to combine. Rest for 15 minutes.
Raw Mango
- 3
For the coconut milk, add the grated coconut to a mixer jar along with ½ cup of water. Grind it until smooth. Strain it to get the thick coconut milk. Add the remaining coconut to 1 cup of water, and grind it again until smooth. Strain it to get the thin coconut milk.
WaterCoconut (Grated)Water
- 4
Place the pot on the stove and heat it up. Add the thin coconut milk and bring it to a boil.
Thin Coconut Milk
- 5
Add the fish pieces, cover and cook on low heat for 5 mins.
Fish
- 6
Add the thick coconut milk, mix and turn off the heat as soon as bubbles start to appear.
Thick Coconut Milk
- 7
In another pan, heat coconut oil and add the small onion, curry leaves and dry red chilli. Saute until the onion starts to brown. Add this to the fish curry, mix and serve with rice.
Coconut OilCurry leavesSmall Onion (Shallots)Dry Red Chilli
Before you start
- How long does Angamaly Fish Curry take?
- 35 minutes from start to finish. That is 20 minutes of preparation and 15 minutes of cooking.
- How many people does Angamaly Fish Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Angamaly Fish Curry vegetarian?
- No, it contains meat or fish.
- Is Angamaly Fish Curry spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Angamaly Fish Curry?
- 400 grams Fish, 1 Raw Mango, Thick Coconut Milk, Thin Coconut Milk, 2 sprigs Curry leaves, 2 cup Coconut (Grated), and a few more listed on this page.
- Do I need a pressure cooker for Angamaly Fish Curry?
- No, it is cooked in an open pot.
- How many calories are in Angamaly Fish Curry?
- About 457 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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