Red, Spicy, Tantalizing Curry made with Fresh fish and Spices.
Alleppey Red Fish Curry
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Alleppey Red Fish Curry
Description
Alleppey Red fish curry can be made with a variety of fish, such as kingfish, pomfret, or mackerel. The curry is cooked without any coconut milk, and is most often flavored with spices such as ginger, garlic, turmeric, and chili powder. Fish tamarind or Gambooge, is used as the souring agent for this delicious curry.
Ingredients:
Instructions
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Remove the skin from fish like golden pomfret. Clean, rinse and keep the fish pieces aside. (Firm-fleshed fish pieces may be kept in water till you are ready to add to the curry)
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Scrub and rinse the fish tamarind thoroughly. Put in a small cup or bowl and cover with boiled water to soak, before you prepare the other ingredients.
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add the chilli powder, coriander powder and turmeric powder to a small bowl. Add just enough water to make a smooth paste. Not too liquidy but not too thick either.
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Heat coconut oil in an earthen pot (manchatty). Add the mustard seeds and allow to splutter.
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Next, add fenugreek seeds and allow to sizzle.
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Add ginger, garlic, green chilli, and curry leaves, in this order and stir briefly till aromatic.
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Next, add the sliced onion and shallots. Saute till onions are soft.
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When the onions are soft and just slightly changing color, add the prepared spice paste. Lower the heat while doing so. Also, rinse out the bowl in which the spice paste was mixed with 1/4 cup water and add this to the pot. Stir well. Sprinkle more water as needed, so that the spices do not get scorched even in the slightest.
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Once the raw smell of spices is gone and the oil separates, add the chopped tomoto.
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Cook on low heat, covered if necessary, till the tomato is cooked to a pulp. Keep sprinkling water so that the spices do not burn.
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Remove the soaked fish tamarind from its soaking water and add now.
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Add 2 cups water now and bring to a simmer. Add salt to taste. (Do not add too much water as it will dilute the curry too much and it’s hard to fix if you add too much water).
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Add the fish pieces once the curry comes to a boil. Lower heat and cook for 10-12 minutes, till the curry, thickens nicely.
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Taste and add a little bit of the water from soaking the fish tamarind, if you feel the curry could be sourer. Careful and add Only add if needed, as it can change the colour of the curry.
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Lastly, add a few fresh curry leaves, torn over the simmering curry.
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Allow the curry to rest a while, for the flavors and color to develop. Serve with hot steamed rice!
Note
- Chilli powder is the main ingredient in this fish curry. If your chilli powder is not right, you will not get the desired results. Look for moderate heat, red chilli powder. Freshly milled if you have that.
- Firm Flesh fish is a must for this type of robust curry, without the mellowing factor of coconut or coconut milk.
- Fish Tamarind is different from regular tamarind and is generally only used for seafood dishes. See the different souring agents here.
- Key Ingredients: Fish, Spices, Gambooge (Fish Tamarind), Tomato, Onion, Shallots, Ginger, Garlic, Green Chilli, Coconut Oil, Salt.
