Salmon & Raw Mango in Coconut Milk Curry

Sherin thomas
by Sherin thomas
6 servings
40 min

This one-pot, Salmon & Raw Mango curry, is easy to make and a crowd pleaser! If you’re looking to try something new with salmon, then be sure to give this a try!

Have you cooked with Green Mangoes? I’m talking about those raw green mangoes that are sour. Those that are just picked from the tree and not ripe at all. Yes, those mangoes are what we need for this delicious Salmon Curry! Unlike ripe mangoes, raw mangoes have a sour taste that blends well with the spices and coconut milk in this salmon curry.

This is literally a one-pot dish! Mix all the ingredients together in a deep pan before putting it on the gas. You then add the coconut milk and salmon and cook it. It’s that easy!

How healthy?

This dish is infused with coconut milk, a source of healthy fats known as MCTs. Green Mangoes contain antioxidants and are high in Vitamin C than ripe mangoes, which are high in sugar content. I’m sure everyone is aware of how beneficial Salmon is to our health. It is rich in Potassium, Omega 3 fatty acids, and is also a great source of protein!

I came across this recipe from an old magazine that belonged to my mom. Cooking with raw mangoes is a common method in Indian cuisine. If I’m correct, there are other cuisines as well that incorporate raw mangoes such as Thai, and Malaysian.

Don’t let the red color scare you into thinking this is spicy. The curry does have some spices for flavor, but the coconut milk balances the spices to make the heat more tolerable.

It’s best eaten with Steamed White Rice or Brown Rice. It also goes well with freshly baked bread.

Salmon & Raw Mango in Coconut Milk Curry
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 2 lb Salmon , de-skinned and cut into medium pieces
  • 2 Red onion Sliced
  • 1 Green Raw Mango Peeled, cut into big pieces.
  • 1 inch Ginger chopped
  • 3-4 Green Chillies slit lengthwise
  • 1.5 tbsp White Vinegar
  • 2 Stem Curry Leaves
  • 2 Cups Coconut Milk Check Notes
  • Salt to taste
  • 2-3 tbsp Coconut Oil Check Notes
Spice Powders
  • 2 tbsp Coriander Powder
  • 1 tsp Turmeric powder
  • 1.5 tsp Chilly Powder
For Tempering
  • 2 tbsp Coconut Oil
  • 1 tsp Mustard seeds
  • 1/4 cup Chopped Onions
  • 3-4 Whole Red Chillies

In a deep and wide pan, before putting it on the gas, add all the ingredients and Spice powders, except the salmon and coconut milk. Using your hands, combine everything.
Put the pan on the gas, turn on the heat . Add the coconut milk and maintain the gas on medium flame. Combine well and let it cook for about 15-20 minutes, stirring occasionally.
The coconut milk would have reduced and thickened a bit.When the mango has become tender, add the salmon pieces and check for seasoning. After 5- 10 minutes when the salmon is fully cooked turn off the heat.
In another small pan, heat the coconut oil, add the mustard seeds and red chilies. When they start spluttering add the onions and saute for 5 minutes. Turn the heat off and add this mix to the curry and stir.
Serve warm with rice or bread!
  • They are available at Indian and Asian grocery stores in the vegetable section.
  • I use the coconut milk powder and add warm water to get 2 cups of coconut milk. For 6 to 8 tbsp of coconut milk powder, add two cups of warm water and stir.
  • This curry flavor comes from the use of coconut oil. If you prefer to use another neutral oil that’s fine too.
Sherin thomas
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  • Mary Mary on Aug 31, 2021

    Sounds lovely. Just wondering if more people have gas stoves, as literally everyone that I know has ceramic electric cooktops or induction unless they are a professional kitchen.I wonder if they would behave the same as gas?

    • See 1 previous
    • Mary Mary on Sep 01, 2021

      I like gas too, but in my last two houses, there is no gas supply. It used to be promoted in the UK as “Heat that obeys you!”