Alleppey Fish Curry by Chef Abe ( Recipe in description)

ALLEPPEY FISH CURRY by Chef Abe -Meen curry tenga paalum ,pacha manga chertha curry #stayathome #cookingathome #lockdownrecipies #onepotmeal #simplecooking #homeathebron #allepeyfishcurry This Kerala style fish curry from the Alleppey region has become a family favourite, and this is one of Kerala's greatest export to the culinary world. Slightly tangy because of the raw mangoes and with a prominent flavor of coconut milk, this curry goes very well with Appam , parotta, idlis, puttu and rice as well. Serves 6 4 tbsp Coconut Oil 1 tsp Mustard Seeds 3-4 Green Chilli,slit deseeded 10-12 Curry Leaves 1/4 cup sambar onions( 12nos), quartered 1/2 Onion ,thinly sliced 2" Ginger,julianned 1  Tomato, wedges 1/2 Raw mango not too sour,cut into 1/2"cubes Salt to taste 1 tsp Turmeric Powder 2 tsp Kashmiri Red Chilli Powder 1/4 tsp Fenugreek powder Coconut Milk 600 g Seer Fish Procedure Heat coconut oil in a pan. When the oil is hot, add mustard seeds. Add green chilies and curry leaves and fry for a few seconds. Add onion, ginger and fry till onion turns translucent. Add salt, Turmeric powder , Fenugreek powder and red chilli powder and mango cubes and sauté for a minute. Add water and cover and cook for 3-4 minutes till it boils . Add fish and let it cook covered and then add coconut milk and turn off flame. Plate in bowl with a garnish of a sliced tomato wedge , ginger and fried curry leaves.

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