Alleppey style fish mango curry with coconut milk. Goes well with rice and appam.
Link to recipe – https://www.yummyoyummy.com/2019/09/alleppey-fish-and-mango-curry.html
Ingredients (Serves 4)
1. Fish (kingfish, aavoli, pompano, tilapia, trout, mahi mahi etc) – 300 gm, cut into medium pieces
Raw mango, sour – 1 small, peeled and cubed or sliced
2. Coconut oil – 1 – 1.5 tbsp
3. Mustard seeds – 1/2 tsp
4. Shallots – 8 – 10, thinly sliced
Ginger – 2 tsp, thinly sliced
Green chilies – 2 – 3, slit
Curry leaves – 1 sprig
5. Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
6. Tomato – 1 small, sliced
7. Salt – To taste
8. Coconut milk, thin – 1 cup
9. Thick coconut milk – 1/3 cup
Method
Heat 1 tbsp coconut oil in a meen chatti / clay pot over medium-high heat. Splutter mustard seeds, add uluva and cook until golden. Add sliced onion, ginger, green chilies, curry leaves and a pinch of salt. Saute until onion is slightly colored. Add turmeric powder and chilly powder. Mix well and saute until their raw smell leaves. Add sliced tomato and cook for a minute. Add thin coconut milk, enough salt and bring to a boil. Cook for a few minutes. Add the fish and mango pieces. Bring to a boil. Cook covered over medium-low heat for 8 – 10 minutes. Add thick coconut milk, a tsp of coconut oil and a few curry leaves. Switch off the flame. Keep covered for at least 20 mts. It tastes even better the next day. Serve with rice and other side-dishes.
Link to recipe – https://www.yummyoyummy.com/2019/09/alleppey-fish-and-mango-curry.html
Ingredients (Serves 4)
1. Fish (kingfish, aavoli, pompano, tilapia, trout, mahi mahi etc) – 300 gm, cut into medium pieces
Raw mango, sour – 1 small, peeled and cubed or sliced
2. Coconut oil – 1 – 1.5 tbsp
3. Mustard seeds – 1/2 tsp
4. Shallots – 8 – 10, thinly sliced
Ginger – 2 tsp, thinly sliced
Green chilies – 2 – 3, slit
Curry leaves – 1 sprig
5. Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
6. Tomato – 1 small, sliced
7. Salt – To taste
8. Coconut milk, thin – 1 cup
9. Thick coconut milk – 1/3 cup
Method
Heat 1 tbsp coconut oil in a meen chatti / clay pot over medium-high heat. Splutter mustard seeds, add uluva and cook until golden. Add sliced onion, ginger, green chilies, curry leaves and a pinch of salt. Saute until onion is slightly colored. Add turmeric powder and chilly powder. Mix well and saute until their raw smell leaves. Add sliced tomato and cook for a minute. Add thin coconut milk, enough salt and bring to a boil. Cook for a few minutes. Add the fish and mango pieces. Bring to a boil. Cook covered over medium-low heat for 8 – 10 minutes. Add thick coconut milk, a tsp of coconut oil and a few curry leaves. Switch off the flame. Keep covered for at least 20 mts. It tastes even better the next day. Serve with rice and other side-dishes.
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