Alleppey Fish Curry Recipe Whiskaffair

on Apr 08, 2024 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. 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. 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. 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 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.