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Alappuzha Meen Curry

INGREDIENT – To serve 4 persons

Pearl spot Fish(or any fresh water fish) cut into cubes for curry 500 g
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.
  • Sauté for a minute and add Melam Alappuzha Meen curry masala. Sauté 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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