Alleppey Fish Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 lb - King fish (or Vanjiram/Neyymeen/Seer fish)
  • 5 - green chillies (slit)
  • 1 inch piece of ginger (minced)
  • 2-3 cloves - garlic (minced)
  • 1 - large onion (finely chopped)
  • 5 - shallots (finely chopped)
  • 1 cup - raw mango (cut into 1 inch cubes)
  • 2 - medium-sized tomatoes
  • 2 cups - coconut milk
  • 1 tsp - mustard seeds
  • 2-3 tbsp - Kashmir chilli powder
  • 1 tsp - turmeric powder
  • 2 tbsp - coconut oil
  • a pinch of fenugreek powder
  • 4-5 - curry leaves
  • salt to taste

How to Make Alleppey Fish Curry

  • Wash and cut the fish into pieces.
  • In a non-stick skillet, heat 2 tbsp of coconut oil and add the mustard seeds. When the seeds start to sputter, add the onions, shallots, curry leaves, chillies, garlic and ginger. Saute until the onions turn translucent.
  • Mash the onions with a long spoon.
  • Add turmeric powder, Kashmiri chilli powder, salt, fenugreek powder and fry for a minute.
  • Add the chopped tomatoes and cook for another minute.
  • Add the raw mango pieces with 2 cups of water and boil until the gravy is of semi-consistent texture.
  • Add the fish pieces and cook for another 5 minutes until the gravy becomes thick.
  • Add coconut milk and let the gravy simmer on low flame for another 5 minutes.
  • Check the salt and spice levels and adjust accordingly.
  • Serve with hot rice, kappa vevichathu or dosa.
  • Recipe courtesy: Only Fish Recipes