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Alappuzha Meen Curry

The authentic combination of spices and herbs have been hand-picked and ground to give you that light, mouth-watering aroma of fish cooked in this masala stewed in raw mango infused coconut milk. Bring back this exotic flavour in your home.

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  • Energy 237.2kcal
  • Protein 11.6g
  • Carbohydrates 37.2g
  • Fat 4.7g
  • Dietary Fiber 25.8g

*Calculated Values – Ref. NIN

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.

  • 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.
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