God’s Own Country..Yeah it’s Kerala! One of my most favourite holiday spot of India. Lush green beauty, coconut flavoured coastal cuisine, tall coconut trees, elephants, spices and its garden, backwaters…list goes on and on. They all mesmerise me so much that I can visit anytime and anywhere in Kerala. Start of the Year 2015 gave me some very graceful and alluring memories from Kerala..Yes I happened to visit Kumarakom, Thekkady, Cochin, Kovalam,Trivandrum, Alleppey twice. On my visit to Alleppey, best encounter was relishing red spicy tangy Alleppey fish curry with brown rice, pappadam and avial on banana leaf in one of the local Keralite restaurant suggested by our cab chauffeur. Thats when i decided to make it frequently at home as it was loved alot by my family.
Alleppey fish curry is also known as Paccha Mange keen Curry or Thenga Paal Meen Curry It is traditionally cooked in Chatty which is typical Keralite earthen pot. It is simmered in coconut milk along with raw mango, spices that is giving it characteristic flavour and tanginess to the curry. I always prefer to cook kerala style fish curries in Chatty which was gifted to me 8 years back by my very good friend from Kerala. If chatty is not available, you can cook this curry in normal pot or pan.This fish curry pairs up perfect with brown rice and pappadam and this is how am enjoying my dinner tonight… Here is how we make it..
All you fish lovers there..make it, relish it and keep on licking your fingers… 😉
Alleppey Fish Curry Recipe
Alleppey fish curry is also known as Paccha Mange keen Curry or Thenga Paal Meen Curry It is traditionally cooked in Chatty which is typical Keralite earthen pot. It is simmered in coconut milk along with raw mango, spices that is giving it characteristic flavour and tanginess to the curry.
- 500 grams Fish slices ((king fish or seer or mackeral or any of your choice))
- 1 nos Green Raw Mango ((approx 150gms) cut in slices or cubed)
- 50 grams Shallots (Madras onions) ( roughly sliced (do not chop them))
- 1 teaspoon Mustard Seeds
- 2 teaspoons Ginger (grated or chopped)
- 2-3 Green Chilies (slit)
- 2 teaspoons Kashmiri Red Chili Powder ( (adjust as per preference))
- ½ teaspoon Turmeric Powder
- 300 ml Thick Coconut Milk
- 2 Sprigs of Curry Leaves
- Water as required
- In a pan, add coconut oil and heat it for few seconds. Add mustard seeds and allow it to crackle
- Add shallots and curry leaves, sauté until onions are just soft (do not brown them).
- Add slit green chilies and ginger and raw mango slices sauté for another minute
- Add red chili powder, turmeric and mix well.
- Add ¾ cup of water and cook for another 2 minutes
- In Chatty (typical Earthen Pot from Kerala), Place fish slices in even layer and pour the prepared gravy over the fish slices, bring it to boil.
- Once gravy start boiling cover and simmer for 4-5 minutes or until fish is just done.
- Lower the flame, add coconut milk, mix and simmer for only 2-3 minutes. Do not over cook it or milk may curdle spoiling the gravy.
- Serve hot with brown rice, Enjoy!
Serving: 4g | Calories: 233kcal | Carbohydrates: 5g | Protein: 22g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 134mg | Potassium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 3mg