Alleppey Fish Curry Recipe
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.
Servings: 4 people
Ingredients
- 5 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 3-4 green chilies slit into half
- 10-12 curry leaves
- 1 and ½ cups 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 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 500 grams fish slices
- 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 (or tamarind paste) 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.
Video
Notes
You can choose to peel the mangoes or not.
Nutrition
Calories: 430kcal | Carbohydrates: 13g | Protein: 28g | Fat: 32g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 787mg | Potassium: 719mg | Fiber: 3g | Sugar: 5g | Vitamin A: 703IU | Vitamin C: 65mg | Calcium: 60mg | Iron: 3mg
