Simple Alleppey Fish Curry

Recipe by
Total Time:
50 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • King Fish (Neimeen) – 600 grams
  • Medium Green Raw Mango – 3 nos (approx 400 grams)
  • Coconut Oil – 2 tbsp
  • Shallots – approx 60 grams
  • Ginger – 3 inch root
  • Curry Leaves – 2 sprigs
  • Green Chilli – 4 nos
  • Turmeric Powder – 1/4 tsp
  • Chilli Powder – 11/2 tbsp
  • Home Made Coconut Milk – 300 ml
  • Salt – to taste
  • 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.