ALLEPPEY FISH CURRY
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| ALLEPPEY FISH CURRY |
Alleppey alias Alapuzha in Malayalam is called as the Venice of the East, is a place in central Kerala in South India. A hub of God's own country - Kerala's extensive backwaters and is a home of a vast network of inlaid waterways. Least to mention the noteworthy places like Vembanad Lake, Punnamada & Kuttanadan Kayal/Back waters. The Paddy cultivation in Kuttanad has given the place its name as the Rice bowl of Kerala. And Alapuzha is famous for its Coir manufacturing, which is obviously due to the huge number of coconut trees grown in the region. The demographics itself self proclaims the cuisine of the region. Extensive waterways - source of abundant seafood, Paddy fields - rice & Coconut tree - coconuts & coconut oil.
Cuisine of Alappuzha is extremely exotic and delicious. Kerala has been influenced by many culinary methods in the past, but the traditional way of cooking with local produce is deeply rooted in Kerala cuisine & in the lives of a Malayalee. So as natural as it is, the availability of Fish & seafood has made the region flamboyant with Seafood recipes & the Toddy shop or the local hooch shacks have taken the culture of serving Fish & Seafood with their Thengin Kallu(Coconut Toddy) a long way in Kerala Cuisine.
Looking deep into this recipe, Alleppey Fish Curry is an exquisite dish laced with flavour & tastes. Fish is cooked with Spices in Coconut Milk and the addition of Tomatoes & Raw Mangoes add a note of tanginess. Alleppey Fish Curry is locally called as Thenga Paal(Coconut Milk) Meen Curry or Pacha Manga(Raw Mango) itta Meen Curry. So what makes this Alleppey Fish Curry special is the addition of Raw Mangoes & Coconut Milk.
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| ALLEPPEY FISH CURRY |
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HOW TO COOK ALLEPPEY FISH CURRY - ALAPUZHA STYLE PACHA MANGA ITTA MEEN CURRY
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| ALLEPPEY FISH CURRY |
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| ALLEPPEY FISH CURRY |
- Clean, wash & Cut the Fish. Wash well and allow it to drain.
- Chop Shallots and Garlic, cut Green Chillies lengthwise, slightly pound Ginger piece, slice Raw Mangoes and keep them aside.
- Heat oil in an Earthenware or a Deep Pan, splutter Mustard seeds, Fenugreek seeds and Curry Leaves in medium flame.
- Sauté Shallots, Green Chillies, Garlic and Ginger until shallots turn translucent.
- Lower the flame and then add in the Turmeric Powder, Red Chilli Powder & Kashmir Chilli Powder and give a quick stir.
- Now add finely chopped Tomatoes and sauté it along with the spice powders on a very low flame until oil separates from the mix and raw flavour goes.
- Can sprinkle some water and sauté the Tomato & spice powder mix.
- Now pour in the thin Coconut Milk and allow it to boil on a low flame for a few minutes.
- Add Raw Mango slices to the above and allow it to cook(1/2 way through).
- Add the Fish Slices, Salt, and cook for a few more minutes.
- Once the fish is cooked, pour in the Thick Coconut Milk and leave this on a low flame for a few minutes.
- Switch off the flame, cover and allow it to rest for some time over the stove top, this will help all flavours get infused into the fish.
- Serve Alleppey Fish Curry hot with Rice or Tapioca.
- Alapuzha style Meen Curry goes well with Vellayappam, Idiyappam, Puttu, Dosa, etc.,
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| ALLEPPEY FISH CURRY |
- I have used Sole fish slices in this curry.
- Adjust the cooking time depending on the type of fish used.
- Do not overcook or stir the curry with a ladle once the fish is added. This may break the fish.
- Gently use a tong or a cloth to lift the
earthen pot and swirl it up well so that the coconut milk is mixed well
into the fish curry.
- Can substitute raw mangoes with Kokum/Tamarind.
- Can also grind grated coconuts and add it to the curry instead of Coconut Milk.
- Adjust the amount of spiciness according to your preference.
- I love tangy Fish Curries, so I have added 1 full mango for the curry, can add more or less according to your preference.
- Tempering the Curry in coconut oil enhances the taste, can use any other vegetable oil too.
- This Curry tastes best the next day.
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