RECIPES
KERALA
Alappuzha Meen Curry

To serve 4 persons
Ingredient | Quantity |
---|---|
Pearl spot Fish (or any fresh water fish) cut into cubes for curry | 500 g |
Raw sour mango (cut pieces) | 1 no |
Coconut oil | 2 tbsp |
Shallots sliced | 1 tbsp |
Curry leaves | 2 sprigs |
Ginger sliced | 1 tsp |
Garlic sliced | 1 tsp |
Green chillies slit | 2 nos |
Melam Alappuzha Meen Curry masala | ½ – 1 tbsp |
Water | 1 cup (150 ml) |
Thick coconut milk | 1 cup (150 ml) |
Salt | To taste |
Cooking method:
- Heat 1 tbsp oil in a thick sauce pan.
- Add the shallots and sauté until golden brown.
- Add curry leaves, ginger, garlic and green chillies.
- Sauté for a minute and add Melam Alappuzha Meen curry masala. Sauté for a while.
- Add the water and bring the mixture to boil.
- Add the fish pieces, raw mango slices and salt and reduce the flame.
- Cook until the fish is done.
- Add coconut milk.
- Switch off and drizzle the reserved coconut oil over the curry and keep covered until use.
- Serve hot with steamed Kerala rice.