“Never underestimate the power of Good Food. Eating delicious food can be a life changing experience.”- Shon Mehta
It’s been quite a while since I posted any recipe. Happy New Year to all of you. May this year be better than 2020. Let’s hope.
I have always been fond of baking and this year in November, with my family rallying behind me I decided to bake and share my speciality breads and tea cakes to all around. Madras Boulangerie was founded. The response has been phenomenal. I am thoroughly enjoying this new challenge and I learn something new everyday. It’s been awesome!
There are a few fish curries that are very synonymous with Kerala cuisine. Fish molee, Fish mappas, Fish vevichathu, Meen pollichathu to name a few. Well, Fish and mango curry, also called Alleppey Meen curry falls in this category. You cannot resist this wonderful preparation, ideal with appam, Puttu or even a bowl of steamed rice- this fish curry has the sourness of raw mango, the spiciness from the chilli powder and the awesome sweetness from the coconut milk – all in one.
All you need is some good fresh fleshy fish and a few common
ingredients found in most Indian kitchens and you are all set.
Happy to be sharing this wonderful recipe with all of you.
- Fish slices/ thick cubes -1/2 kg
- Big onion-1 sliced
- Small onions -1/2 cup sliced
- Ginger crushed -1 tbsp
- Garlic crushed -1 tbsp
- Green chillies slit -5-6
- Green mango sliced ( without skin) – 1cup
- Curry leaves
- Fenugreek powder-1/2 tsp
- Kashmiri chilli powder -1 and 1/2 tablespoon
- Turmeric powder-1 teaspoon
- Coconut milk-1 cup ( medium thickness)
- Thick Coconut milk-1/2 cup
- Mustard seeds
- Dry red chillies
- Curry leaves
- Fenugreek powder
- Coconut oil
- Salt to taste
- Wash and clean the fish slices or cubes thoroughly.
- In a little oil, add the sliced onion and the sliced shallots till it changes colour.
- Add the ginger- garlic sliced and the slit green chillies. Fry well.
- Make a paste of chilli powder, turmeric and fenugreek powder with a little water.
- Add it to the onion mixture along with the curry leaves.
- Add the sliced mango, half a cup of water and salt.
- Cover and cook on a slow flame till mango slices are tender.
- Add the coconut milk ( medium thickness) and the fish slices and bring to a boil. once the fish is cooked, add the thick coconut milk, stir and remove.
- As fish takes hardly any time to cook, switch off the flame after 4-5 minutes.
- In a small pan, in some hot oil, fry the seasoning ingredients in order lightly and pour on top of the fish curry.
- Serve with rice, Puttu or appams.
- I use seer, sea- bass, Indian salmon or pomfret for this curry.
- Try and keep stirring the curry to a minimum, especially after the fish is added.
- For the flavour of the curry, use coconut oil.
- Using Kashmiri chilli powder add to the colour of the dish.
- This dish serves 2-4 adults.
Till my next post,