Alleppey Fish Curry, Alleppey Meen Curry Recipe

Alleppey fish curry recipe. Light aromatic fish curry stewed in raw mango infused coconut milk. Inspired from Karavalli restaurant in Bangalore. With step by step pictures.

This Kerala style Alleppey fish curry inspired from Karavalli Restaurant in Bangalore is a delicious keeper. I like curries that are bright orange in colour. I some how fall heavily for the color of the curries. Chef Naren Thimmaiah has been behind Karavalli for over 25 years. Thats a really long time and that says about their food too. This is how the menu in Karavalli reads for Alleppey fish curry – “cubes of seer fish, simmered in a moderately spiced gravy of freshly ground coconut, ginger and raw mango.” The mango thing got me going. I have never had fish curry with mango before. The sourness for the fish curry usually comes from tamarind. But the mango works so well in this fish curry and its so mild and pleasant.

Here is Karavalli inspired Alleppey Fish Curry recipe.
You will need to clean, peel and dice one raw mango. Get rid of the seed inside. Slice shallots (small onions). Shallots is very important for this recipe. We will also need sliced ginger, chopped green chillies and lots of curry leaves. The other main ingredient in this curry is coconut milk. I used both the thin and thick homemade coconut milk for this recipe. You may look here to know how to make homemade coconut milk. Store bought works fine too.

Heat coconut oil in a pan until hot in medium flame. No other oil please. Coconut oil works so well in this recipe. Add in the sliced shallots (small onions), sliced ginger and green chillies. Fry till the shallots are soft, about two minutes. Reduce the flame to low and add in the raw mango, red chilli powder and the turmeric powder. If you want a bright red colour for the curry, add in Kashmiri red chilli powder. Fry for just 10 seconds. Frying for a long time will burn the spices. So eyes on the pan please!

We need to add 2 cups of liquid. If using Homemade coconut milk – Add in the thin coconut milk. Measure the milk and add water if necessary to make it two cups. If using store-bought canned coconut milk – Canned coconut milk is usually very thick. We will not add it at this stage. So just add two cups of water at this stage.
Let it come to a boil. Let it simmer for 5 minutes on medium flame.
In the mean time make corn starch slurry by mixing one heaped teaspoon of corn flour in half a cup of water. Set aside. Once the curry has simmered for five minutes, add in the curry leaves (lots of curry leaves). Curry leaves and coconut milk are best friends. So be generous. Add in the corn starch slurry. Corn starch slurry creates an emulsion and keeps the coconut milk intact and not curdle. So do not skip this step. Add in the salt.

At this stage, If using Homemade coconut milk – Add in one cup of first pressed thick home made coconut milk and one a cup of water. If using store-bought canned coconut milk – Add in 2 cups of canned coconut milk. Add in the seer fish steaks. Cover the pan with a lid and let it simmer in low flame for 7-8 minutes. Simmering the curry in low flame is key to avoid the coconut milk from curdling.

Switch off the flame and enjoy your meal with hot rice.

Alleppey Fish Curry

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Alleppey fish curry recipe. Light aromatic fish curry stewed in raw mango infused coconut milk. Inspired from Karavalli restaurant in Bangalore.

• Total Time: 40 mins
• Yield: 4 1x

Ingredients

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Main Ingredients

• 1 tablespoon Coconut oil
• 2 inch piece Ginger, sliced
• 2 green chillies, chopped
• 10 shallots (small onions), sliced
• 1 Raw Mango, peeled and diced
• 1 tablespoon Kashmiri red chilli powder
• 1 teaspoon turmeric powder
• 5 sprigs fresh Curry leaves
• 1 1/2 teaspoon salt
• 500 grams Seer fish steaks

Corn starch slurry

• 1 heaped teaspoon corn flour
• 1/2 cup water

Coconut milk

• If using homemade (made from one medium coconut)
• 2 cups thin coconut milk
• 1 cup thick coconut milk
• OR
• If using store bought
• 2 cups canned coconut milk

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Instructions

1. Heat coconut oil in a pan until hot in medium flame. Add in the sliced shallots (small onions), sliced ginger and green chillies. Fry till the shallots are soft, about two minutes. Reduce the flame to low and add in the raw mango, red chilli powder and the turmeric powder. Fry for just 10 seconds.
2. We need to add 2 cups of liquid. If using Homemade coconut milk – Add in the thin coconut milk. Measure the milk and add water if necessary to make it two cups. If using store-bought canned coconut milk, – Canned coconut milk is usually very thick. We will not add it at this stage. So just add two cups of water at this stage.
3. Let it come to a boil. Let it simmer for 5 minutes on medium flame. Once the curry has simmered for five minutes, add in the curry leaves.
4. Make corn starch slurry by mixing one heaped teaspoon of corn flour in half a cup of water. Add in the corn starch slurry. Add in the salt.
5. At this stage, If using Homemade coconut milk – Add in one cup of first pressed thick home made coconut milk and one a cup of water. If using store-bought canned coconut milk – Add in 2 cups of canned coconut milk.
6. Add in the seer fish steaks. Cover the pan with a lid and let it simmer in low flame for 7-8 minutes.
7. Switch off the flame and enjoy your meal with hot rice.

Notes

Instead of Seer Fish, you can use Salmon, Tilapia or Mahi Mahi.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: South Indian, Kerala