Indian cuisine · Fish & Seafood

Alleppey Fish Curry

Fish curry from Alleppey with coconut milk and green mango, tangy-fresh and medium-hot.

Ingredients · for 4 servings

• 700 g firm fish fillet (e.g. cod or hake)
• 1 green mango
• 8 shallots
• 2 green chilies
• 1 piece ginger (3 cm)
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 1 tsp fenugreek seeds
• 400 ml coconut milk
• 20 curry leaves
• 3 tbsp coconut oil
• Salt

Instructions

1. Cut the fish fillet into 4 cm pieces and sprinkle with 1/2 tsp salt and a little turmeric; peel the green mango and cut into thin wedges.
2. Slice the shallots, cut the ginger into fine strips, and halve the green chilies lengthwise.
3. Heat 2 tbsp coconut oil in a wide pot, let the fenugreek and half the curry leaves sizzle for 20 sec, then fry the shallots, ginger and chilies for 6 min until translucent.
4. Stir the Kashmiri chili powder and remaining turmeric with 3 tbsp water, toast for 1 min, add the mango wedges and 200 ml water, and simmer uncovered for 8 min until the mango is soft.
5. Pour in the coconut milk, season with salt, and add the fish; let it steep over low heat for 8–10 min without stirring and without boiling, until the fish is just set.
6. Briefly heat the remaining coconut oil with the rest of the curry leaves, pour over the curry, and serve with rice.