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A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
Marinate the fish. In a bowl, gently coat the fish steaks with 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 0.5 tsp salt. Set aside for 15 minutes while you prepare the gravy.
Prepare the curry base. Heat 3 tbsp of coconut oil in a clay pot (manchatti) or a wide pan over medium heat. Add the mustard seeds. Once they splutter, add the fenugreek seeds and 10-12 curry leaves. Sauté for 30 seconds until fragrant.
Sauté the aromatics. Add the sliced shallots, julienned ginger, sliced garlic, and slit green chilies to the pot. Cook for 5-6 minutes, stirring occasionally, until the shallots are soft and translucent.
Cook the spices and mango. Lower the heat and add the remaining 0.5 tsp turmeric powder and 1.5 tsp Kashmiri red chili powder. Stir for 1 minute until the raw smell disappears. Add the raw mango slices and 1/2 cup of water. Cover and cook for 5-7 minutes until the mango is slightly tender.
Simmer the fish. Pour in the thin coconut milk and the remaining 1 tsp of salt. Bring the gravy to a gentle simmer. Carefully place the marinated fish pieces into the gravy in a single layer. Cook on low heat for 8-10 minutes, or until the fish is cooked through. Swirl the pan gently to mix; avoid using a spoon to prevent the fish from breaking.
Finish the curry. Turn the heat to the lowest setting and pour in the thick coconut milk. Gently swirl the pan to combine. Warm through for 1-2 minutes. Do not let the curry boil, as the thick coconut milk may curdle.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 464.45 calories per serving with 28.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the final tempering (Tadka). In a small pan, heat the remaining 1 tbsp of coconut oil. Add 2-3 sliced shallots and fry until golden brown. Add the remaining curry leaves, fry for a few seconds, and pour this tempering over the fish curry. Immediately cover the pot.
Rest and serve. Let the curry rest, covered, for at least 20-30 minutes to allow the flavors to meld. Serve hot with steamed rice or appam.
If raw mango is not available, substitute with 3-4 pieces of soaked Malabar tamarind (kudampuli). Add it along with the thin coconut milk.
This curry works well with other firm-fleshed fish like seer fish (neymeen), pomfret (avoli), or even prawns (chemmeen).
For a spicier curry, increase the number of green chilies or add a pinch of black pepper powder along with the other spices.
For an extra rich and thick gravy, you can add 1 tablespoon of cashew paste (soaked cashews ground to a fine paste) along with the thin coconut milk.
King fish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
The curry is rich in spices like turmeric (containing curcumin) and ginger, which are known for their powerful natural anti-inflammatory and antioxidant effects.
Coconut milk and oil provide Medium-Chain Triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
The spices used in the curry, particularly chili powder and fenugreek seeds, can help give a slight boost to your metabolism.
One serving of Meen Alleppey Curry contains approximately 350-450 calories, depending on the type of fish and the amount of coconut milk used.
Yes, it is a relatively healthy dish. Fish provides lean protein and omega-3 fatty acids. Coconut milk contains healthy fats (MCTs), and spices like turmeric and ginger have anti-inflammatory properties. To make it healthier, use a moderate amount of coconut oil.
Firm-fleshed fish are ideal as they hold their shape during cooking. King fish (neymeen), seer fish, pomfret (avoli), and pearl spot (karimeen) are excellent choices.
Absolutely. The traditional souring agent in many Kerala fish curries is Malabar tamarind (kudampuli). Soak 3-4 pieces in warm water for 15 minutes and add the tamarind along with its water to the curry.
Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 2 days. The flavors often improve overnight. Reheat gently on the stovetop without boiling.
Coconut milk can curdle or 'split' if it's boiled at a high temperature, especially the thick, first-extract milk. Always add the thick coconut milk at the end on the lowest heat and warm it through gently without bringing it to a boil.
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