In our house we never miss a chance to make curry. We’re partial to any coconut-based curry with any choice of protein. Prawn and fish curry are a winner but let’s be honest, we enjoy a good chicken, mutton egg and sometimes even vegetable curry ( a vegetable Thai curry is phenomenal)
While most ingredients tend to be the same, the way the curries are made is different. On my channel and website, I’ve got a Goan Prawn Curry which is VERY popular, I’ve got a Kerala style Fish curry, a Parsi style fish patio which has a curry like consistency and while they’re all similar they’re very different. This Alleppey Fish Curry is another addition to the list and unlike the other curries it has an additional sour tangy element with the addition of raw mango. Something that isn’t in any other curry to give this a different taste and texture.
When you google an Alleppey Fish Curry you will see various recipes with tweaks. This is mine which I like the best – I haven’t used any tomatoes (some recipes have that addition) I’ve added some of the ingredients into the paste itself which most recipes don’t so I suppose to call this traditional or authentic wouldn’t feel right but it’s still a fine recipe and one you’ll enjoy if you like these flavours. Needless to say, you can replace the fish with any protein you like or keep it vegetarian with just a plethora of vegetables you enjoy.
Recipe
Ingredients
1 kg white fish of your choice ( surmai pomfret )
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 chopped onion
3 slit green chillies
1 raw mango sliced or cubed
Salt to taste
Oil to cook
½ grated coconut or cut into pieces
5 to 6 dried red chillies
1 teaspoon turmeric powder
A handful of curry leaves
A small ball of tamarind
For The Tempering
Coconut oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
½ a small chopped onion
10 curry leaves
2 dried red chilies
Method
In your mixer grinder add the coconut, turmeric powder, 5 to 6 red chilies, half of the chopped ginger and garlic and half a cup of water and grind into a thick paste. Keep checking and add water little by little as required till you get a nice thick but smooth paste without any lumps or grittiness. It might take a few minutes but be patient.
Once the paste is ready, set it aside and in your crock pot add coconut oil, chopped onion, ginger garlic and the slit green chilies and cook till the onions ginger and garlic soften and turn fragrant.
Once it’s cooked for a few minutes add in the paste and cook again for another 5 minutes stirring well so the paste cooks. After it’s cooked and you can see some oil leeching, add 1 1/s cups of water and the salt and let it come to a boil.
Add the raw mango and tamarind and cover and let this boil and cook for another 5 to 7 minutes.
Add the fish pieces or whole fish if you prefer cover and cook for 10 to 15 minutes till the fish is cooked properly.
While the fish is cooking towards the end in a pan or tadka pan add coconut oil, 2 dried red chilies, fenugreek seeds mustard seeds, half a chopped onion and curry leaves. Let it get hot and cook well.
Once the fish is cooked, add this tadka and serve hot on a bed of rice.
How To Serve Alleppey Fish Curry
The Alleppey fish curry is best served on a bed of steamed white rice. You can also serve the curry with steaming hot idlis, a dosa or even chapati to mop it up. The best however would be steamed rice with a side of papad or pickle.
Other Videos On My Channel
sfwefs
