Water – 300 ml (or just enough to cover all pieces)
How to Make Simple Alleppey Fish Curry
Finely slice the Shallots.Slit the Green Chillies lengthwise, de-seed if so desired.
Peel, wash and make juliennes of Ginger. Prepare Coconut Milk.
Peel, wash, remove the pit and cut into small pieces the Mango.
Cut Fish into bite size pieces, remove skin if so desired, Wash and drain.
Heat Oil in a non-stick pan.
Add Shallots, Ginger, Curry Leaves, Green Chillies and Mangoes, stir for 4-5 minutes on medium heat. alleppey fish curry
Add Turmeric, Chilli Powder and Salt stir for another 2-3 mins, till you get the aroma of the spices.
Add Water, bring to boil.
Meanwhile in an earthen pot, spread Curry Leaves and arrange the pieces of Neimeen. Pour the gravy over this, cover bring to boil.
Now reduce the flame to medium and cook for a further 20 mins.
Remove from flame and add the Coconut Milk. Precaution should be taken here as the Milk could curdle (split) and spoil the entire curry, therefore I advise not to cover, till cool and possibly do not reheat.
Serve with Brown Rice and Pappadam.
Bawarchi of the Week
Sushmita Pandit loves exploring Indian recipes and aims to promote the cuisine of Jharkhand, the region she grew up in