Alleppey Fish Curry
on Apr 08, 2024
Alleppey Fish Curry is a spicy Kerala-style fish curry that is slightly tangy due to the use of raw mangoes or tamarind. Here is how to make it.
You may like some more fish curry recipes: Tomato Fish Curry, Fish Molee, Goan Fish Curry, and Kerala Fish Curry.
On our first trip to Kerala, we stayed in a houseboat on the backwaters. The luxury boat also had a chef who was supposed to make dinner and breakfast for us. An hour before boarding the boat, we were asked about our food preferences. As usual, I asked him to make the local specialties we had not tasted before. It was almost the start of summer, and raw mangoes were in season. He made the most flavorful, spicy fish curry with raw mangoes for dinner.
The curry was so delicious that I had to ask for the recipe from him, and he obliged. Since then, I have never missed a summer without making it. I’m sharing it with you all to enjoy!
About Alleppey Fish Curry
Alleppey Fish Curry is a delicious curry from the Alleppey region of Kerala. It is tangy, thanks to the use of raw mangoes or tamarind.
This curry is made by simmering fish pieces in a coconut tomato sauce. It is mildly spiced and goes very well with steamed rice or appam.
This curry tastes best the next day. The flavors mature over time.
Ingredients
Coconut Oil – Make the curry in coconut for a traditional taste.
Raw Mangoes add a nice tang to the curry. During the summer months, they are available at any Indian grocery store. If not, replace them with tamarind paste.
Fish – I used Seer fish slices in this recipe. You can use any fish you like.
Spice Powders – The curry is spiced with turmeric powder and Kashmiri red chili powder.
Fresh Ingredients – You will need green chilies, curry leaves, onions, ginger, garlic, and tomatoes.
Others – You will also need brown mustard seeds, salt, and coconut milk to make this curry.
How To Make Alleppey Style Fish Curry
Heat 5 tablespoon coconut oil in a pan over medium-high heat.
When the oil is hot, add 1 teaspoon brown mustard seeds, 3-4 green chilies (slit into half), and 10-12 curry leaves and let them crackle for 5-6 seconds.
Add 1 and ½ cups thinly sliced onions, 2 teaspoon finely chopped ginger, and 2 teaspoon finely chopped garlic, and cook till onions turn translucent (4-5 minutes), stirring frequently.
Add 1 cup finely chopped tomatoes and cook for a minute, stirring frequently.
Now add 1 medium-sized raw mango (sliced) and ½ cup of water and mix well. Cover the pan with a lid and cook for 3-4 minutes.
Note – You can replace raw mangoes with 1 tablespoon tamarind paste.
Note – You can keep the skin of the mangoes or peel it.
Add 1 teaspoon salt, ½ teaspoon turmeric powder, and 2 teaspoon Kashmiri red chili powder, and cook for a minute.
Add 1 pound (500 g) fish slices, 1 cup water, and 1 cup coconut milk. Stir gently by shaking the pan. Cook for 5-6 minutes.
Check for salt and add more if needed.
Serve hot with rice or appam.
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Alleppey Fish Curry Recipe
Ingredients
- 5 tablespoons coconut oil
- 1 teaspoon brown mustard seeds
- 3-4 green chilies (slit into half)
- 10-12 curry leaves
- 1 and ½ cup thinly sliced onions
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- 1 cup finely chopped tomatoes
- 1 medium-sized raw mango (cut into wedges, or 1 tablespoon tamarind paste)
- 1 teaspoon salt (or to taste)
- ½ teaspoo turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 pound fish slices (500 g)
- 1 cup coconut milk
Instructions
- Heat coconut oil in a pan over medium-high heat.
- When the oil is hot, add mustard seeds, chilies, and curry leaves and let them crackle for 5-6 seconds.
- Add onions, ginger, and garlic, and cook till onions turn translucent (4-5 minutes), stirring frequently.
- Add tomatoes and cook for a minute, stirring frequently.
- Now add raw mangoes and ½ cup of water and mix well. Cover the pan with a lid and cook for 3-4 minutes.
- Add salt, turmeric powder, and Kashmiri red chili powder, and cook for a minute.
- Add fish slices, 1 cup water, and coconut milk. Stir gently by shaking the pan. Cook for 5-6 minutes.
- Check for salt and add more if needed.
- Serve hot with rice or appam.
Hi Neha,
Is Sardine fish will be tasty with this curry or Pomfret?
Yes, any fish will work.
Nyums! Turned out so well..
Thanks for trying 🙂
Hi.. can we use kodampuli or should we use the normal tamarind if we don’t have mango?
Could you make this curry with Salmon?
Yes, you can.
Can we make this curry with pearl spot fish?
Yes sure, you can.
Hi.. I tried ur recipe… I am a pure vegetarian…however my hubby is a non – vegetarian.. I am from Bangalore and he us from Trivandrum and I am sure u know how much they love fish here.. I made this curry today and I asked him how it was.. And guess what he said-“it’s too good”!! Its very difficult to please him.. He is a perfectionist and would not adjust if it doesn’t turn out well. He wud starve.. Bt he won’t eat anything just like that.. Thus one he just loved it
I am so glad to hear this. Thnx for taking out time and leaving a comment 🙂
????☺ I will try out the other recipes and will keep u posted on..
Thx again!!!
Sure. Thnx a lot 🙂