Alleppey Fish Curry is a traditional dish from Kerala, India, known for its rich, tangy flavors and vibrant appearance. This curry, often referred to as “Meen Alleppey Curry,” uses the unique taste of raw mangoes and coconut milk to balance its spices. Here’s how you can make it:
Alleppey Fish Curry – A Taste of Kerala’s Coast
Alleppey Fish Curry, also known as Meen Alleppey Curry, is a beloved dish from the coastal region of Kerala, India. Famous for its vibrant flavors, this curry combines the creamy richness of coconut milk with the tanginess of raw mango. The use of aromatic spices like turmeric, coriander, and red chili powder, balanced by the tropical notes of coconut, creates a flavor profile that is both bold and comforting.
Traditionally cooked with fresh fish like kingfish or pomfret, the curry is simmered to perfection, ensuring the fish absorbs all the delightful flavors. The addition of raw mango adds a refreshing tartness, while the tempering of mustard seeds, curry leaves, and green chilies gives the dish its signature aroma.
Best enjoyed with steamed rice or fluffy appam, Alleppey Fish Curry offers a taste of Kerala’s culinary heritage, reflecting its love for seafood and tropical ingredients. It’s a must-try dish for anyone seeking an authentic South Indian experience!
Tips:
- Substitute raw mango with tamarind or kokum for a tangier flavor.
- Always handle fish gently to prevent it from breaking apart.
- Freshly extracted coconut milk enhances the taste but canned coconut milk works in a pinch.
Enjoy this coastal delicacy as part of a flavorful Indian meal!
Alleppey Fish Curry – A Tangy Coastal Delight from Kerala
Description
Alleppey Fish Curry is a traditional dish from Kerala, India, known for its rich, tangy flavors and vibrant appearance. This curry, often referred to as "Meen Alleppey Curry," uses the unique taste of raw mangoes and coconut milk to balance its spices. Here's how you can make it:
Ingredients:
For the Curry:
Spices:
Other Ingredients:
Instructions of Alleppey Fish Curry:
-
Prepare the Base:
- Heat coconut oil in a pan. Add mustard seeds, and let them splutter.
- Toss in curry leaves and green chilies, sauté briefly.
- Add onions, garlic, and ginger. Sauté until the onions are translucent
-
Add Spices:
Lower the heat and mix in turmeric, red chili powder, and coriander powder. Fry for 1-2 minutes, ensuring the spices don’t burn.
-
Incorporate the Coconut Milk and Mango:
- Pour in thin coconut milk, mix well, and bring to a gentle simmer.
- Add the raw mango slices and let the mixture cook until the mango softens.
-
Cook the Fish:
Gently place the fish pieces into the curry. Cook on medium heat for about 10-12 minutes, ensuring the fish is cooked through but not overdone.
-
Finish with Thick Coconut Milk:
- Pour in the thick coconut milk and stir gently. Allow it to heat through without boiling, which helps retain the creamy texture.
- Adjust salt as needed.
-
Garnish and Serve:
- Garnish with a few fresh curry leaves.
- Serve hot with steamed rice or appam.
Nutrition Facts (Per Serving)
Servings 4
- Amount Per Serving
- Calories 342kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 9g45%
- Cholesterol 79mg27%
- Sodium 947mg40%
- Potassium 1000mg29%
- Total Carbohydrate 16g6%
- Dietary Fiber 5g20%
- Sugars 5g
- Protein 34g68%
- Calcium 105 mg
- Iron 6 mg
- Vitamin D 3 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition Facts: For 250 grams of kerala fish curry
