ॲलपी फिश करी | Alleppey FIsh Curry | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

An authentic fish curry all the way from Alleppey, flavoured with raw mangoes and some spices, cooked in coconut oil. Pair it with steamed rice for a comforting lunch.

ALLEPPEY FISH CURRY

Ingredients

2 medium pomfrets, cut into darnes
2 tbsps coconut oil
½ tsp mustard seeds
2 sprigs of curry leaves
1 tbsp chopped garlic
½ tbsp chopped ginger
2 green chillies, slit
1 large onion, sliced
Salt to taste
½ tsp Tata Sampann Turmeric Powder
1 medium tomato, chopped
1 medium raw mango, sliced
½ tsp red chilli powder
2 cups coconut milk
Matta rice for serving
Poppdums for serving

Method

1. Heat coconut oil in earthenware pot. Add mustard seeds. Once they start to splutter, add curry leaves, garlic and sauté for a few seconds.
2. Add ginger, green chillies and continue to sauté for a few seconds.
3. Add onion, salt, Tata Sampann Turmeric Powder and mix well. Sauté till onions are translucent.
4. Add tomatoes, raw mango, cover and cook for 1-2 minutes on medium heat.
5. Add red chilli powder and mix well. Add the fish and mix with light hands. Adjust salt and add coconut milk and mix well.
6. Cover and cook for 10 minutes on medium heat. Serve hot with matta rice and poppdums.


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