Alleppey Fish Curry, also known as “Meen Alleppey Curry,” is a signature dish from the backwaters of Kerala, India. This curry beautifully combines the tanginess of raw mangoes with the creaminess of coconut milk, creating a harmonious blend of flavors that reflect the essence of Kerala’s culinary heritage.
Prepared with fresh fish like kingfish or pomfret, this dish is flavored with aromatic spices, ginger, garlic, and green chilies. The addition of coconut milk balances the heat, while raw mangoes impart a unique tangy twist. Traditionally, this curry is simmered in clay pots, enhancing its earthy aroma.
Best served with steamed rice or appam, Alleppey Fish Curry is a must-try for anyone who loves vibrant and flavorful dishes. It’s a delightful way to experience the magic of Kerala’s coastal cuisine!
About Alleppey Fish Curry
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 Tangy Coastal Delight from Kerala
Description
Alleppey Fish Curry is a vibrant dish that hails from the coastal region of Kerala, India. It is renowned for its tangy and creamy flavors, created by combining fresh fish with raw mango, coconut milk, and a medley of aromatic spices.
Ingredients
For the Curry:
Spices:
Other Ingredients:
Step-by-Step Instructions for Alleppey Fish Curry
Instructions:
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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.
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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.
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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.
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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.
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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.
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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 160kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3g15%
- Cholesterol 30mg10%
- Sodium 360mg15%
- Potassium 380mg11%
- Total Carbohydrate 6g2%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 13g26%
- Calcium 40 mg
- Iron 2 mg
* 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
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!
