Alleppey Fish Curry Recipe. Add thin coconut milk, enough salt and bring to a boil. Add turmeric powder and chilly powder.
Into it add the tomato pieces and mix well. Mash the onions with a long spoon. Heat oil in a pan, add sliced shallots, green chilli, ginger julienne, curry leaves and sauté for 2 to 3 minutes.
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Stir In The Lemon Juice And Season With Salt To Taste.
Heat coconut oil in a clay pot, splutter mustard seeds and add sliced onion, ginger, green chilies, curry leaves and a pinch of salt. Mash the onions with a long spoon. Fry for a couple of minutes and then flip the fish over to fry the other side.
Add Sliced Tomato And Cook For A Minute.
Fry on a medium heat till golden color. When the seeds start to sputter, add the onions, shallots, curry leaves, chillies, garlic and ginger. Cut fish into bite size pieces, remove skin if so desired, wash and drain.
A Traditional Fish Curry That Is Light And Aromatic Stewed In Tangy Raw Mangoes And Infused With.
Peel, wash and make juliennes of ginger. Add coconut milk, salt and bring to a boil. You can do the peeling the day before and keep in closed container in the refrigerator.
Marinate The Fish With Little Salt And Turmeric Powder And Keep Aside.
It goes well with kappa (tapioca) and rice. Heat oil in a pan, add sliced shallots, green chilli, ginger julienne, curry leaves and sauté for 2 to 3 minutes. Wash and cut the fish into pieces.
How To Make Simple Alleppey Fish Curry.
Wash 1 pound (500 g) of fish with water. When bubbling hot, dip the fish in the paste so that they are coated all over and add them to the sizzling oil. Add the fish pieces once the curry comes to a boil.