This quintessential fish curry from Alappuzha has the perfect balance of flavours.
Fresh raw mango pieces add the subtle yet delicious hint of sourness to the fish curry. Check out this very easy recipe of Alleppey fish curry.
½ kg fish
1 raw mango
1 tbsp ginger
2 green chillies
½ tsp turmeric powder
2 tsp Kashmiri chilli powder
Coconut oil as required
Coconut milk extracted from half coconut
Heat coconut oil and splutter mustard seeds
Add the shallots, ginger, green chillies and curry leaves
Now add the turmeric powder and Kashmiri chilli powder
Sauté until the raw smell is gone
Into it add the tomato pieces and mix well
Add the coconut milk (extracted by adding 2 cups warm water) and salt as required
When the gravy begins to boil, add the raw mango pieces and fish fillets
Cook with the lid on
Garnish with curry leaves after the fish pieces have cooked well.