Alleppey Fish Curry With Video

Alleppey fish curry

Ingredients (Serves 4)

1. Fish (kingfish, tilapia, trout, mahi mahi etc) – 1/2 kg, cut into medium pieces

Raw mango, sour  – 1, cubed or sliced

2. Coconut oil – 1.5 tbsp

3. Mustard seeds – 3/4 tsp

4. Pearl onions- 12 – 15, thinly sliced

Ginger – 1 tbsp, thinly sliced

Green chilies – 2- 3, slit

Curry leaves – 1 sprig

5. Turmeric powder – 1/2 tsp

Kashmiri chilli powder – 2 tsp

6. Tomato – 1small, sliced

7. Salt – To taste

8. Coconut milk, thin – 1.5 cups

9. Thick coconut milk – 3 – 4 tbsp

Method

Heat coconut oil in a meen chatti / clay pot at medium-high heat. Splutter mustard seeds and add sliced onion, ginger, green chilies, curry leaves and a pinch of salt. Saute until lightly browned. 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 at 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 10 mts. It tastes even better the next day. Serve with rice and other side-dishes.

For extra taste – Heat coconut oil in a small pan. Add 3 sliced shallots and fry till golden. Pour over the fish curry. Keep covered for 15 minutes and serve with rice.

Alleppey fish curry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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