Alleppey Fish Curry

Alleppey Fish Curry is a traditional Indian recipe (from coastal Kerala) for a classic sweet and sour curry of fish in a mango, tomato and coconut milk base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Alleppey Fish Curry.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Indian Recipes

This is an incredibly pleasant sweet and sour curry, particularly popular in coastal Kerala. A sweetness and aroma imparted by raw mango, joins tempered mustard seed and aromatic spices for an unforgettable dish. The addition of red chili, turmeric, tomato and coconut milk gives this dish a particularly vibrant hue.

Ingredients:

5 tbsp Coconut Oil
1 tsp Mustard Seeds
3-4 Green Chillies, Slit into half lengthways
10-12 Curry Leaves
150g (1 ½ cups) Onion, Thinly Sliced
1 tsp Ginger, Chopped
1 tsp Garlic, Chopped
200g (1 cup) Tomato, Chopped
1 Raw mango (Cut into wedges)
Salt, to taste
½ tsp Turmeric Powder
2 tsp Kashmiri Red Chilli Powder
500g Fish, Sliced into steaks
250ml (1 cup) Water
200ml (4/5 cup) Coconut Milk

Method:

Place a curry pan, wok or large saucepan over medium heat. When hot add the coconut oil and use to fry the mustard seeds until they begin to crackle.

Add the green chillies and curry leaves and fry for a few seconds. Now stir in the onion, ginger and garlic, frying for about 5 minutes, until the onion turns soft and translucent.

Add the tomatoes and cook for 1 minute then stir in the mango and 125ml (1/2 cup water). Bring to a simmer and cook for 5 minutes then stir in the salt, turmeric powder and red chilli powder. Cook the mixture for 1 minute.

Add in the fish with 250ml (1 cup) water and the coconut milk. Return to a simmer and cook for 5-6 minutes until the gravy has thickened. If the gravy is too thick for your liking at this point, stir in a little water.

Serve hot with rice or appam.