Chilli, Turmeric, Salt, Garlic, Fenugreek, Ginger

Recipe: Alappuzha Meen Curry (To serve 4) – Ingredients: Pearl spot Fish (or any fresh water fish) cut into cubes for curry – 500 gms, raw sour mango (cut pieces) – 1 no, Coconut oil – 2 tbsp, shallots sliced – 1 tbsp, curry leaves – 2 sprigs, ginger sliced – 1 tsp, garlic sliced – 1 tsp, green chillies slit – 2 nos, Melam Alappuzha Meen Curry masala – ½ – 1 tbsp, water- 1 cup (150 ml) , thick coconut milk – 1 cup (150 ml), salt to taste.
Method:

• Heat 1 tbsp oil in a thick sauce pan.
• Add the shallots and sauté until golden brown.
• Add curry leaves, ginger, garlic and green chillies.
• Saute for a minute and add Melam Alappuzha Meen curry masala.
• Saute for a while.
• Add the water and bring the mixture to boil.
• Add the fish pieces, raw mango slices and salt and reduce the flame.
• Cook until the fish is done. Add coconut milk.
• Switch off and drizzle the reserved coconut oil over the curry and keep covered until use.
• Serve hot with steamed Kerala rice.