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Meen Alleppey Curry with Brown Rice Recipe
How to make Meen Alleppey Curry with Brown Rice
About Meen Alleppey Curry with Brown Rice Recipe: A traditional fish curry that is light and aromatic stewed in tangy raw mangoes and infused with coconut milk. Served with steamed brown rice.
- Total Cook Time1 hr
- Prep Time 15 mins
- Cook Time 45 mins
- Recipe Servings2
Ingredients of Meen Alleppey Curry with Brown Rice
- 900 Gram Pomfret fillet (skinless)
- 1/2 cup Coconut oil
- 250 gram Madras shallots
- 3 tbsp Green chilli, chopped
- 5 tbsp Ginger, chopped
- 2 tbsp Degi mirch powder
- 1 tbsp Turmeric powder
- 300 gram Raw mango (diced)
- to taste Salt
- 20 Curry leaves
- 1200 ml Coconut cream (tinned)
- 5 tbsp Coconut milk powder
- 1 cup Brown rice
How to Make Meen Alleppey Curry with Brown RiceHideShow Media
Clean and cut the fish into rectangular pieces.
Prepare the curry by heating coconut oil in a pan.
Add shallots, green chilli and ginger.
Fry this mixture till onions turn soft, and then add the powdered spices.
Remove from flame; add some water and cook the masala.
Then add dices of raw mango, salt, curry leaves and cook till mangoes are soft.
When masala is cooked, add coconut cream and milk, keep on slow fire and cook.
Add the fish to the curry, simmer till fish is cooked and adjust seasoning.
Serve hot with the steamed brown rice.
Instead of Madras shallots, you can also use about a 100 gms of red onions.