Alleppey which is in Kerala (Southern India) is a beautiful tourist attraction, famous for its picturesque beauty, backwaters and canals. Alleppey Fish Curry is a traditional fish curry prepared in coconut oil using raw mango and coconut milk. It is also called Paccha Mango Meen Curry or Thenga Paal Meen Curry in malayalam.
Delicious fish curry with the sourness of raw mango, subtle creamy sweetness of coconut milk and spices. A delight to have it with steamed white rice or brown rice.
prep time : 15 mins, cooking time : 15 mins, cuisine : kerala, serves : 8, author : gloria
1 kg King Fish (cut, cleaned & drained)
1 medium sized onion/shallots
1“ ginger sliced/crushed
4 garlic cloves sliced/crushed
3-4 green chillies slit (seeded/de-seeded)
1 tsp turmeric powder
1 tsp chilly powder/cayenne pepper (optional)
2½ tblsp kashmiri chilli powder/paprika
1½ tblsp coriander powder
1 cup – 1st extract of coconut milk (thick)
½ cup – 2nd extract of coconut milk (diluted in water)
1 big raw mango
few curry leaves
Mise en place
1. Clean fish nicely with salt and vinegar. Cut it into medium sized pieces and keep aside.
2. Remove the pit of the raw mango and slice lengthwise.
3. Grate one whole coconut. Placing it in a bowl, add 1/2 cup of hot water and let it stay for 10mins. Grind it in the mixie/FP. Strain and reserve. This is the first extract of the coconut milk which is thick. Repeat process, adding enough water for 2nd extract
3. Slice onions or shallots, crush/slice ginger, crush/slice garlic, slit green chillies
Take a claypot or a deep bottom pan. Tip in oil. Let the oil heat up. Reduce heat and throw in few curry leaves, once it crackles, add green chillies, ginger, garlic and onions/shallots. Stir for sometime. When the onion turns soft, add turmeric, chilly powders, coriander powder. Saute well for few minutes till masalas are cooked, giving a good aroma.
Now add the thin extract of the coconut milk (2nd extract). Once it comes to boil, add the raw mangoes, fish, and salt. Cook covered and allow it to simmer for 10 mins. Swirl the pot occasionally.
When fish is cooked, tip in the 1st extract of coconut milk, drizzle little coconut oil on top. Swirl and do a taste test; adjust salt accordingly. Switch off heat. Give resting period of 1 hour.
Enjoy with rice!!!!
My observations/notes :
– can use canned coconut milk
– instead of grated coconut, can use frozen coconut
– can use any fish have good amount of flesh
– can adjust spice level as required
– the raw mango used should be sour. in case it is less, a teaspoon of lemon juice can be added.
– once fish is added, do not stir