Alleppey fish curry

Name: Alleppey fish curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 kg/2¼ lb firm fish fillets, such as monkfish, swordfish or large red snapper, cut into cubes; ½ teaspoon small black mustard seeds; 10-20 fresh curry leaves; 2 small red shallots, peeled and finely sliced; ½ teaspoon fenugreek seeds; 6 fresh green chillies, chopped; salt; 10 g/⅓ oz ground turmeric; 10 g/⅓ oz peeled and chopped root ginger; 25 g/1 oz chilli powder; coconut oil; 1 large red onion, finely diced; 2 small, unripe fresh mangoes, peeled and sliced; 3 cups grated fresh coconut

Macchi Alleppey

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This is a creamy and spicy dish with an intriguing sourness created by slices of unripe mango. It comes from Alleppey, a coastal town in Kerala.

Ingredients

1 large red onion, finely diced
coconut oil
2 small, unripe fresh mangoes, peeled and sliced
1

Asia
India
Alleppey; Kerala
Fish course
Pescatarian
Spicy
Gluten-free

Method

Blend the masala ingredients to a smooth paste with a little water. Fry the diced red onion in some coconut oil until golden brown. Add the masala paste and a little water and cook over a low heat until you have a nice rich, creamy sauce. Add the sliced raw mangoes and cook for a couple of minutes until the mango slices have softened, then add the fish cubes, season with