Alleppey Fish Curry

Alleppey fish curry is a famous fish curry made with the sourness from the Mangoes. Fish curries are prepared generally with a souring agent like kudampuli, tamarind, kokkum, curd or mangoes etc. In some fish curries creaminess is achieved by coconut paste or milk or yogurt. In this fish curry Mango is the souring agent used and coconut milk is used to achieve the creaminess of the curry.

This fish curry has a bright orange colour as it is prepared with kashmiri red chilli powder. The spiciness is coming from the green chillies and the colour of the curry is from kashmiri red chilli powder. Pearl onion and the ginger and curry leaves gives an authentic flavour to this curry.

INGREDIENTS:
Fish, white meat- 250- 300 gms
Coconut oil/ refined oil- 3 teaspoons
Fenugreek seeds/ Methi seeds/ Uluva- 1 teaspoon
Small onion/ pearl onion, chopped lengthwise- 1 cup
Ginger, chopped into julienne- 1 inch
Green chillies, slit- 2
Curry leaves- 2 strands
Raw mango (sour variety), cut into cubes- 1 big
Turmeric powder- pinch
Kashmiri red chilli powder- 2 teaspoons
Coconut, grated- 1 cup
Corn flour- 1 teaspoon
Salt- to taste

PROCEDURE:

• In a blender jar add the coconut and pulse for three times then add a cup of warm water and blend well to make a paste.
• Extract the milk using hand and collect in a bowl and set aside. You could grind with another quarter cup of water and extract the thin milk if needed and set aside.
• Heat oil in a pan and add the fenugreek seeds once the colour changes to darker shade and you get the aroma add the chopped onion and saute for thirty seconds. 

• Now add the green chillies and ginger; cook in that oil till it the flavour arise for about a minute. 
• Add the curry leaves and saute for fifteen seconds and add the cut mango cubes and roast in that oil.

• Now add the turmeric powder and kashmiri red chilli powder and mix well in this mango mixture. Within two seconds add the water  and salt and mix well as the masala tend to burn.
• On medium flame allow the masala to cook for 5- 10 minutes till the mangoes cooks well and the onion, ginger becomes soft.

• Now add the fish with some salt and allow to cook in that gravy for about 5 minutes.
• Now itself the curry tastes great you could use if you are health conscious. But the actual recipe we have to add coconut milk.

• Add the extracted coconut milk and immediately pour the corn flour mixture(corn flour is added to avoid the coconut milk split when added with the masala and to give texture to the curry) with this and mix well to combine. Corn flour prevents watery texture and gives thickness to the coconut milk and makes the texture creamy.
• Allow the gravy to cook for about 5 minutes till the gravy slightly thickens.
• Add some curry leaves if needed.

• Serve with hot rice or tapioca.