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Raw Mango Fish Curry served in a brass pot that it was cooked in

Raw Mango Fish Curry

This Raw Mango Fish Curry is also called Alleppey Fish Curry and is a recipe from Kerala. Its flavours are distinctly spicy, tangy and sour which makes this recipe a flavour bomb. Use any first white fish or an oily fish. Fish can also be substituted with squid or prawns. For a vegetarian version, use a fleshy, meaty vegetable like eggplant.
Course Main Course, Side Dishes
Cuisine South Indian
Diet Gluten Free
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 237kcal
Author Richa



  • 8 Cloves Garlic Chopped
  • 3 Dry Red Chillies Torn Into Pieces
  • 1 Teaspoon Turmeric Powder
  • 2 Teaspoon Coriander Powder
  • 1 Teaspoon Red Chilli Powder
  • 1 ½ Tablespoons Water


  • 3 Tablespoons Coconut Oil
  • 1 Inch Ginger Sliced
  • 6 Green Chillies Slit
  • 15 Curry Leaves
  • 1 Medium Onion Sliced
  • 1 Teaspoon Salt
  • 1-1 ½ Cups Water
  • 1 Raw Mango (Green Mango) Unripe or Sour Mango, Peeled And Sliced, 85 grams approximately
  • 500 Grams Pomfret Or Seer Fish Filet


  • 1 Tablespoon Coconut Oil
  • 6 Shallots Chopped
  • 5-6 Cloves Garlic whole, smashed
  • 1 Teaspoon Mustard Seeds
  • 1 Dry Red Chilli Torn Into Pieces
  • 5 Curry Leaves
  • ½ Teaspoon Fenugreek Seeds Methi



  • Add garlic, dry red chilli, turmeric powder, coriander powder, red chilli powder and water to the small jar of a mixer grinder. Grind this to a fine paste and set aside.


  • Heat oil in a kadhai. Add ginger, green chillies and curry leaves and saute for 1-2 minutes or until fragrant.
  • Add onions and fry till translucent, about 2-3 minutes. Add the prepared paste and fry for 5-6 minutes or until the oil separates and can be seen floating on top.
  • 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.
  • 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. Add the seer fish fillets, gently submerge them in the curry and cook for 10-12 minutes or until the fish is cooked.


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



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


Calories: 237kcal | Carbohydrates: 18g | Protein: 19g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 42mg | Sodium: 596mg | Potassium: 486mg | Fiber: 4g | Sugar: 9g | Vitamin A: 672IU | Vitamin C: 90mg | Calcium: 62mg | Iron: 1mg