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