Cubes of fishes simmered in an aromatic gravy of coconut milk and raw mangoes, this Kerala styled fish curry is a delicious keeper in your menu for definite.
- 500g Fish Fillets (I have used Basa, you can use any other fish fillet)
- Curry Leaves
- 1/4th tbs black mustard seeds
- 1 tbs Grated Ginger
- Onion Paste (3 pc)
- Green Chillies – 2 pc
- Turmeric powder – 1 tbs
- Red chilli powder – 1 tbs
- Raw Mangoes – 1 pc sliced
- Coconut Milk – 1 cup
- Salt as per taste
- Oil – 2 tbs
- Water 1/2 cup
Cut the fish fillet into small pieces and keep it aside.
Heat oil in medium flame and add the mustard seeds and curry leaves. Fry until it splutters and add the ginger and green chillies. Saute well and add the onion paste. Cook until the onions look a little brown and add the raw mangoes.
Add the turmeric powder and red chilli powder after 2 mins. Mix well for a minute and add the 1/2 cup of water. Add salt and cover the pot with a lid and let the gravy cook for 15 mins.
Open the lid and add the fish pieces. Mix well and cover the lid for another 15mins. Open the lid and add the coconut milk. Cook for 10 mins more.
Your Alleppey fish curry is ready to be served.