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Meen Alleppey Curry with Brown Rice Recipe

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Meen Alleppey Curry with Brown Rice
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Traditional fish curry with raw mangoes, served with steamed brown rice.

Ingredients of Meen Alleppey Curry with Brown Rice

  • 900 g pomfret fillet, skinless
  • 1/2 cup coconut oil
  • 250 g madras shallots (or 100g red onions)
  • 3 Tbsp green chilli, chopped
  • 5 Tbsp ginger, chopped
  • 2 Tbsp degi mirch powder
  • 1 Tbsp turmeric powder
  • 300 g raw mango, diced
  • Salt to taste
  • 20 curry leaves
  • 1200 ml coconut cream (tinned)
  • 5 Tbsp coconut milk powder
  • 1 cup brown rice (200 g)

How to Make Meen Alleppey Curry with Brown Rice

  1. Clean and cut the fish into rectangular pieces.
  2. Prepare the curry by heating coconut oil in a pan.
  3. Add shallots, green chilli and ginger.
  4. Fry this mixture till onions turn soft, and then add the powdered spices.
  5. Remove from flame; add some water and cook the masala.
  6. Then add dices of raw mango, salt, curry leaves and cook till mangoes are soft.
  7. When masala is cooked, add coconut cream and milk, keep on slow fire and cook.
  8. Add the fish to the curry, simmer till fish is cooked and adjust seasoning.
  9. Serve hot with the steamed brown rice.

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