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HomeIndian FoodUncooked Mango Fish Curry (Alleppey Fish Curry)

Uncooked Mango Fish Curry (Alleppey Fish Curry)


This uncooked mango fish curry is spicy, tangy, and actually packs a punch by way of flavour. It’s impressed by Alleppey fish curry which originates from Kerala and makes use of uncooked mango so as to add a scrumptious tang to the curry. Your mouth may be on fireplace however you’ll nonetheless find yourself having seconds.

Raw Mango Fish Curry served in a brass pot that it was cooked in

I like a great fish curry as a weeknight dinner, it is a kind of dishes that’s simply so satisfying! 

I’ve to confess – I need my fish curries to be spicy and tangy. I need them to be like a celebration in my mouth! And that is why I like this Uncooked Mango Fish Curry a lot. Impressed by Alleppey fish curry from Kerala -it’s received spice from inexperienced chillies, dried pink chillies and pink chilli powder, tang from bitter uncooked mango, slight sweetness from shallots, and pungent notes from curry leaves and garlic. Simply so good. 

Love seafood? Strive Goan Prawn Curry, Spicy Fish Curry, Prawn Rava Fry, Prawn Chow Mein, Fish Fry

Ripe mangoes are in season proper now, however that doesn’t imply you possibly can’t discover uncooked mangoes! I prefer to fill up on uncooked mangoes at any time when I discover them and freeze them to be used all 12 months spherical, as a result of belief me, you’re going to need to make this time and again!

For the fish – I like to make use of both pomfret or seer fish filet. Each these are agency fish, aren’t very oily, have a terrific texture and take in flavours very well. 

  • This recipe is seasonal and so good within the summertime!
  • It is pretty easy as a recipe however the result’s excellent
  • Prepared in half-hour which makes it excellent for weeknights too
  • Uncooked Mango is essential to the flavour, however in a pinch, kokum and tamarind additionally work

What goes into Fish Curry

  • For the paste: It is a very fast paste! Garlic cloves and dried pink chillies kind the bottom. Mix them up together with water, turmeric powder, coriander powder and a few extra pink chilli powder as a result of we love the warmth right here. 
  • For the curry: Each good curry begins off with the traditional oil, onion, ginger, inexperienced chillies mixture, proper!? Add some curry leaves to this, our showstopper – uncooked mango, peeled and sliced, and the fish.  
  • You would cease there, however tempering the curry takes it to the following degree. You will want:
  • Oil – the bottom for tempering
  • Mustard Seeds – Mustard seeds add a touch of that pungent mustard flavour to the curry.
  • Dry Crimson Chilli – Smokiness proper on the finish
  • Shallots – Shallots have a extra delicate style as in comparison with pink onions so these work nice on this dish to ensure there’s no overpowering sharpness within the gravy.
  • Curry Leaves – Some extra for that ultimate layer of flavour
  • Fenugreek (Methi) Seeds – So aromatic, a bit of goes a great distance right here!

Easy methods to make Uncooked Mango Fish Curry

Here is a step-by-step image collage to indicate you the right way to make Mango Kadhi

Step-by-step picture collage showing how to make Raw Mango Fish Curry

1. Add garlic, dry pink chilli, turmeric powder, coriander powder, pink chilli powder and water to the small jar of a mixer grinder.

2. Grind this to a tremendous paste and set it apart.

3. Warmth oil in a kadhai. Add ginger, inexperienced chillies and curry leaves and sauté for 1-2 minutes or till aromatic.

4. Add onions and fry until translucent, about 2-3 minutes.

Step-by-step picture collage showing how to make Raw Mango Fish Curry

5. Add the ready paste and fry for 5-6 minutes or till the oil separates and will be seen floating on prime.

6. Add ½ cup water to the mixer jar and shake to take away the paste nonetheless within the jar. Add this to the kadhai and proceed to cook dinner. Prepare dinner for two minutes or till the uncooked odor goes.

7. Add uncooked mangoes, salt and 1 cup water to the pan and blend. Prepare dinner for 6-7 minutes or till the mangoes begin to soften.

8. Add the seer fish fillets, gently submerge them within the curry and cook dinner for 10-12 minutes or till the fish is cooked.

Step-by-step picture collage showing how to make Raw Mango Fish Curry

9. Add coconut oil to a frying pan and permit it to warmth up on medium flame. Add shallots and fry for just a few seconds after which add garlic. Fry for 1-2 minutes or till they flip golden brown. Add mustard seeds and permit it to splutter. Add fenugreek seeds, dry pink chilli and curry leaves and fry for a minute and switch off the flame.

10. Add it to the curry and blend. Serve sizzling!

Continuously Requested Questions

  1. What can I exploit as a substitute to uncooked mango?

Uncooked mango is what brings out the signature sourness and tang on this dish, so with out it, this curry wouldn’t be the identical. In saying that, utilizing tamarind (both complete or paste) will add that bitter ingredient and is what’s historically utilized in Alleppey fish curry. It’s also possible to use kokum if not utilizing tamarind, however each could have distinctly totally different ultimate flavours.

  1. Can I exploit uncooked mango (amchur) powder as a substitute to contemporary mango?

I wouldn’t advocate this! An enormous issue behind the flavour of this recipe is the freshness of the components used, that dried powders simply can’t deliver out.

  1. Can I make this recipe with out fish?

Sure! Be at liberty to sub the fish for meaty greens like brinjal, it’s going to nonetheless be scrumptious and is ideal for vegetarians! It’s also possible to make this utilizing different proteins and never essentially fish – corresponding to prawns, squid, hen and so on.

  1. I can’t discover pomfret or seer fish round me? What different fish do you advocate? 

In the event you can not discover pomfret or seer fish, use sardines, sea bass, mackerel, tilapia.

A plate of rice with raw mango fish curry on top of the rice

If the summer time warmth is making you search easier recipes to make – look no additional! This uncooked mango fish curry comes collectively pretty rapidly and it’s received that seasonal contact that simply makes it further particular. When you do that model of creating fish curry, you’ll undoubtedly be making it once more. And once more. And once more. Blissful cooking (and consuming!)

Watch the Recipe Video

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Raw Mango Fish Curry served in a brass pot that it was cooked in

Uncooked Mango Fish Curry

This Uncooked Mango Fish Curry can also be known as Alleppey Fish Curry and is a recipe from Kerala. Its flavours are distinctly spicy, tangy and bitter which makes this recipe a flavour bomb. Use any first white fish or an oily fish. Fish will also be substituted with squid or prawns. For a vegetarian model, use a fleshy, meaty vegetable like eggplant.

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Course: Important Course, Facet Dishes

Delicacies: South Indian

Weight-reduction plan: Gluten Free

Prep Time: 5 minutes

Prepare dinner Time: 30 minutes

Whole Time: 35 minutes

Servings: 6 individuals

Energy: 237kcal

Directions

Paste

  • Add garlic, dry pink chilli, turmeric powder, coriander powder, pink chilli powder and water to the small jar of a mixer grinder. Grind this to a tremendous paste and put aside.

Curry

  • Warmth oil in a kadhai. Add ginger, inexperienced chillies and curry leaves and saute for 1-2 minutes or till aromatic.

  • Add onions and fry until translucent, about 2-3 minutes. Add the ready paste and fry for 5-6 minutes or till the oil separates and will be seen floating on prime.

  • Add ½ cup water to the mixer jar and shake to take away the paste nonetheless within the jar. Add this to the kadhai and proceed to cook dinner. Prepare dinner for two minutes or till the uncooked odor goes.

  • Add uncooked mangoes, salt and 1 cup water to the pan and blend. Prepare dinner for 6-7 minutes or till the mangoes begin to soften. Add the seer fish fillets, gently submerge them within the curry and cook dinner for 10-12 minutes or till the fish is cooked.

Tempering

  • Add coconut oil to a frying pan and permit it to warmth up on medium flame. Add shallots and fry for just a few seconds after which add garlic. Fry for 1-2 minutes or till they flip golden brown.

  • Add mustard seeds and permit it to splutter. Add fenugreek seeds, dry pink chilli and curry leaves and fry for a minute and switch off the flame.

  • Add it to the curry and blend. Serve sizzling!

Video

Notes

  • What can I exploit as a substitute to uncooked mango? Uncooked mango is what brings out the signature sourness and tang on this dish, so with out it, this curry wouldn’t be the identical. In saying that, utilizing tamarind (both complete or paste) will add that bitter ingredient and is what’s historically utilized in Alleppey fish curry. It’s also possible to use kokum if not utilizing tamarind, however each could have distinctly totally different ultimate flavours.
  • Can I exploit uncooked mango (amchur) powder as a substitute to contemporary uncooked mango? I wouldn’t advocate this! An enormous issue behind the flavour of this recipe is the freshness of the components used, that dried powders simply can’t deliver out.
  • Can I make this recipe with out fish? Sure! Be at liberty to sub the fish for meaty greens like brinjal, it’s going to nonetheless be scrumptious and is ideal for vegetarians! It’s also possible to make this utilizing different proteins and never essentially fish – corresponding to prawns, squid, hen and so on.
  • I can’t discover pomfret or seer fish round me? What different fish do you advocate? In the event you can not discover pomfret or seer fish, use sardines, sea bass, mackerel, tilapia.

Diet

Energy: 237kcal | Carbohydrates: 18g | Protein: 19g | Fats: 11g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Ldl cholesterol: 42mg | Sodium: 596mg | Potassium: 486mg | Fiber: 4g | Sugar: 9g | Vitamin A: 672IU | Vitamin C: 90mg | Calcium: 62mg | Iron: 1mg

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