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Alleppey-fish-curry-1-5

Alleppey Fish Curry

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5 from 1 review

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

Scale

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

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

Find it online: https://www.kannammacooks.com/alleppey-fish-curry/

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