Alleypey Fish Curry

Meat, Poultry & Sea Food

Alleypey Fish Curry

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1 inch piece ginger, sliced 2 green chillies, chopped
10 shallots (small onions), sliced
1 Raw Mango, peeled and diced
1 tbsp Kashmiri red chilli powder
1 tsp turmeric powder
5 sprigs fresh Curry leaves
Salt to taste
500 gm Seer fish steaks
1 tbsp Coconut oil

Corn starch mix

1 heaped tsp corn flour
½ cup water Coconut milk (made from one medium coconut)
2 cups thin coconut milk, 2nd extract
1 cup thick coconut milk, 1st extract


Preheat a 24cm Regular unit with a tablespoon of coconut oil till the Thermo indicator reaches the 20 degree mark. Lower the heat and add in the sliced shallots, ginger and green chillies. Fry till the shallots are soft, about two minutes. Stir in the raw mango, red chilli powder and the turmeric powder. Fry for just 10 seconds.

Add 2 cups thin coconut milk, 2nd extract of coconut milk. Measure the milk and add water if necessary to make it two cups. Simmer for 5 minutes on medium flame and add in the curry leaves. Tahe corn starch mixture by mixing one heaped teaspoon of corn flour in half a cup of water. Add in the corn starch slurry. Add salt to taste and mix well.

Now add 1 cup thick coconut milk. Add the fish pieces. Cover and cooh on low heat for for 7-8 minutes or till the Thermo indicator reaches the 100 degree mark. Remove from heat. Serve on a bed of steamed rice.


5 (1 piece per serving)


Approx. calories per serving: 360 kcal