Alleppey Fish Curry With Video

Ingredients (Serves 4)

1. Fish (kingfish, tilapia, trout, mahi mahi etc) – 1/2 kg, cut into medium pieces

Raw mango, sour  – 1, cubed or sliced

2. Coconut oil – 1.5 tbsp

3. Mustard seeds – 3/4 tsp

4. Pearl onions- 12 – 15, thinly sliced

Ginger – 1 tbsp, thinly sliced

Green chilies – 2- 3, slit

Curry leaves – 1 sprig

5. Turmeric powder – 1/2 tsp

Kashmiri chilli powder – 2 tsp

6. Tomato – 1small, sliced

7. Salt – To taste

8. Coconut milk, thin – 1.5 cups

9. Thick coconut milk – 3 – 4 tbsp

Method

Heat coconut oil in a meen chatti / clay pot at medium-high heat. Splutter mustard seeds and add sliced onion, ginger, green chilies, curry leaves and a pinch of salt. Saute until lightly browned. Add turmeric powder and chilly powder. Mix well and saute until their raw smell leaves. Add sliced tomato and cook for a minute. Add thin coconut milk, enough salt and bring to a boil. Cook for a few minutes. Add the fish and mango pieces. Bring to a boil. Cook covered at medium-low heat for 8 – 10 minutes. Add thick coconut milk, a tsp of coconut oil and a  few curry leaves. Switch off the flame. Keep covered for 10 mts. It tastes even better the next day. Serve with rice and other side-dishes.