Meal Prep · Indian
Alleppey Fish Curry
A vibrant, tangy, and spicy South Indian fish curry from Kerala, bursting with coconut and authentic spices.
Ingredients
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Step-by-step- Clean and cut the fish. Marinate with 1/4 tsp turmeric powder, 1/2 tsp salt, and a pinch of red chili powder. Set aside for 15 minutes.
- Prepare the masala paste: In a small blender, combine the remaining 1/4 tsp turmeric, 1 tsp red chili powder, 1/2 tsp black pepper powder, and ginger-garlic paste with 1/4 cup water. Grind to a smooth paste.
- Heat coconut oil in an earthenware pot (meen chatti) or heavy-bottomed pan. Add mustard seeds and let them splutter. Add fenugreek seeds and curry leaves, sauté for a few seconds until fragrant.
- Add sliced onions and green chilies. Sauté until onions turn translucent and light golden.
- Add the prepared masala paste and cook on low heat for 5-7 minutes, stirring continuously, until the raw smell disappears and oil begins to separate.
- Add the thin coconut milk and the soaked kudampuli along with its water. Bring to a gentle simmer, stirring occasionally. Taste and adjust salt if needed.
- Carefully add the marinated fish pieces to the simmering gravy. Cover and cook for 8-10 minutes on medium-low heat, or until the fish is cooked through. Avoid stirring vigorously to prevent breaking the fish.
- Gently stir in the thick coconut milk. Cook for another 2-3 minutes without boiling, just until heated through. Remove from heat.
- Let the curry rest for at least 15-20 minutes before serving for the flavors to meld beautifully. Serve hot with rice or appam.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. The flavors often deepen overnight, making it even more delicious the next day.
Freezer Up to 2 months
Allow to cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, adding a splash of water or thin coconut milk if needed, or in the microwave until warmed through. Do not boil vigorously after adding thick coconut milk.
Chef’s Corner
- **Earthenware Pot Magic**: Cooking Alleppey Fish Curry in a traditional earthenware pot (meen chatti) significantly enhances its flavor and aroma, imparting an authentic taste.
- **Kudampuli Control**: The sourness comes from Kudampuli. Adjust the quantity based on your preference. For more tang, add an extra piece; for less, reduce it.
- **Fresh Coconut Milk**: For the most authentic taste, use freshly extracted coconut milk. If using canned, ensure it’s full-fat and separate it into thick and thin portions for the best texture.
