Ingredients

• 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.