Spicy Kerala Red Fish curry (Aleppey style)

by | Oct 26, 2015 | Easter Recipes, Festive Specials, Fish, Kerala Recipes | 4 comments

Alleppey style Red Fish Curry

Fish Curry, spicy red fish curry is an integral part of all non- vegetarian Kerala menus and each region has different recipes and style. I have tried a variety of Spicy Fish Curry and I was more captivated by Alleppey style, of course from my dear Mummy (Mother in law) and rate it as the best! You will agree I am right after trying it out.

Alleppey is surrounded by fresh water lakes; the scenic beauty and local cuisine makes it one of the major tourist spot in Kerala. The lakes provide rich harvest for local fishermen. The local cuisine is world famous and offers variety and taste. The houseboats are another attraction that serves specialty dishes like Karimeen Mappas, Duck/Tharavu Roast, Meen Mutta Thoran, Chemmeen Ularthiyathu, Sqiud Roast, Kakka Erachi, Fish curry, Mathi Peera, Chemmen Chammanthi, Karimeen Thilappichathu, Fish Molee, Beef Roast etc.  I can go on and on if I start talking about the local cuisine here.

Coming back to our Alleppey Style Fish Curry,I highly recommend you to try this with Tapioca / Kappa, as it is the best combination. It is also great with Kerala Rice. But Kappa and Fiery Fish curry is mind blowing combination. So go buy some kappa (Tapioca) and fish and get ready for the dhamaka!!

Ingredients:

Fish: 1 kg
Small onion: one handful
Garlic: one full pod
Ginger: 1” piece
Ginger garlic paste: 1 tbsp
Green chilly: 1 or 2
Tamarind (Kudampuli): 4- 5 pieces
Coriander Powder: 1 tbsp – 1 ½ tbsp.
Red Chilly Powder: 3 tbsp – 4 tbsp
Turmeric powder: 1 tsp
Mustard: little (1 tsp)
Fenugreek (Uluva): few (1 tsp)
Coconut oil: as required

Method:

Wash and clean fish, wash tamarind and soak in water with salt. Slice onions length wise, finely chop ginger and slit green chilies. Heat pan/ meen chatti/ earthen ware and pour coconut oil when hot. Once the oil is hot, pop mustard, then uluva(fenugreek), then add garlic full cloves (slice only if it is too big), sauté for one minute and then add chopped ginger, green chilies and stir fry for another minute. Add the ginger garlic paste and stir for another minute then add curryleaves and once it crackles add onion and sauté. Once the onions are limp, add the coriander, chilly and turmeric powders. Add little water and continue to sauté. Once the raw smell goes, add the tamarind with water. Add more water if required and check the salt. Once the water boils nicely add fish pieces and just swirl the pan to immerse all pieces. Let it boil for one full minute then simmer and cover and cook. Swirl the pan occasionally. Once cooked, switch off the gas. The gravy should be thick.

Tips:

  • Garlic is put as it is. Slice lengthwise only if it is big. You can do the peeling the day before and keep in closed container in the refrigerator.
  • Fish that are best for this style of red fish curry are Seer fish, Black Pomfret, Snapper, Modha, Kalanchi etc.
  • It goes well with Kappa (Tapioca) and Rice.
  • If cooked in Meen chatti that’s the best.

So everybody try out this special fish curry. I am sure you will come back with hearty comments for this one. God bless!!

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