📝 About This Recipe
Hailing from the serene backwaters of Kerala, this Alleppey Fish Curry is a masterful balance of creamy coconut milk and the sharp, fruity tang of raw green mangoes. Unlike many Indian curries that rely on tamarind, this coastal gem uses seasonal mangoes to provide a refreshing acidity that perfectly cuts through the richness of the seafood. It is a vibrant, golden-hued masterpiece that captures the soul of South Indian maritime tradition in every spoonful.
🥗 Ingredients
The Fish & Marinade
- 500 grams Kingfish or Sea Bass fillets (cut into 2-inch cubes; Pomfret or Tilapia also work well)
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Salt (to taste)
- 1 teaspoon Lemon juice
The Aromatics & Fruit
- 1 cup Raw Green Mango (peeled and sliced into thick wedges)
- 2 tablespoons Coconut oil (essential for authentic Kerala flavor)
- 10-12 pieces Shallots (thinly sliced)
- 1.5 inch Ginger (julienned into thin matchsticks)
- 4-5 cloves Garlic (thinly sliced)
- 3-4 pieces Green chilies (slit lengthwise)
- 2 sprigs Curry leaves (fresh is best)
The Spice Base & Coconut
- 1 tablespoon Kashmiri red chili powder (for vibrant color and mild heat)
- 1 teaspoon Coriander powder
- 1.5 cups Thin coconut milk (the 'second extract')
- 1/2 cup Thick coconut milk (the 'first extract')
The Tempering (Tadka)
- 1 tablespoon Coconut oil
- 1/2 teaspoon Mustard seeds
- 2 pieces Dried red chilies (broken)
- 1 sprig Curry leaves
👨🍳 Instructions
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1
In a medium bowl, gently toss the fish cubes with turmeric powder, salt, and lemon juice. Set aside to marinate for 15-20 minutes while you prep the other ingredients.
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2
Heat 2 tablespoons of coconut oil in a 'Manchatti' (clay pot) or a heavy-bottomed deep pan over medium heat.
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3
Add the sliced shallots, julienned ginger, sliced garlic, slit green chilies, and one sprig of curry leaves. Sauté until the shallots become translucent and soft, but do not brown them.
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4
Lower the heat to minimum. Add the Kashmiri red chili powder and coriander powder. Sauté for about 30-45 seconds until the raw smell disappears and the oil turns a deep red. Be careful not to burn the spices.
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5
Pour in the thin coconut milk and stir well to combine the spices. Increase the heat to medium-low.
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6
Add the raw mango wedges to the simmering liquid. Cover and cook for about 5-7 minutes until the mangoes are slightly tender but still holding their shape.
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7
Gently slide the marinated fish pieces into the pan. Swirl the pan to ensure the fish is submerged; avoid using a spoon too vigorously to prevent breaking the delicate fish.
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8
Cover and simmer for 8-10 minutes. The fish should be opaque and flake easily when tested with a fork.
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9
Lower the heat to the lowest setting and pour in the thick coconut milk. Stir very gently or swirl the pot. Let it heat through for just 1-2 minutes—do not let it boil vigorously once the thick milk is added, or it may curdle.
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10
In a separate small tadka pan, heat 1 tablespoon of coconut oil. Add mustard seeds and let them splutter.
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11
Add the dried red chilies and the remaining sprig of curry leaves to the tempering pan. Once the leaves are crisp, pour this aromatic oil immediately over the curry.
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12
Cover the pot and let it rest for at least 10 minutes before serving to allow the flavors to marry perfectly.
💡 Chef's Tips
Use a clay pot if possible as it retains heat and adds a distinct earthy depth to the gravy. If your mangoes are very sour, use fewer pieces; if they are mild, you can add a few more to achieve the desired tang. Always use fresh coconut milk for the most authentic flavor, but high-quality canned full-fat coconut milk is a reliable substitute. Do not overcook the fish; it should be just tender enough to melt in your mouth, not rubbery. Adjust the number of green chilies based on your spice tolerance, as the mango's acidity will mellow the heat slightly.
🍽️ Serving Suggestions
Serve steaming hot alongside traditional Kerala Matta (red) rice for a rustic experience. Pair with 'Appams' (lacey rice hoppers) to soak up the creamy, tangy golden gravy. Accompany with a side of vegetable Thoran (stir-fry with coconut) for a complete Keralite meal. A crisp, chilled white wine like a Chenin Blanc or a light lager balances the creamy spices beautifully. Provide a small side of lemon pickle or papadums for added texture and zest.