Alleppey fish curry

ALLEPPEY FISH CURRY

S.NO	INGREDIENTS	QTY	UNIT
1	King Fish Steaks	400	gms
2	Coconut Oil	1	Tbsp.
3	Sliced Ginger	1	Small piece
4	Green Chilly Chopped	2	No’s
5	Shallots	10-12	Pieces
6	Raw mango Peeled and diced	1	No
7	Kashmiri Red Chili Powder	1	Tbsp.
8	Turmeric Powder	1/3	Tbsp.
9	Curry Leaves	5	Springs
10	Coriander leaves	1	bunch
11	Salt	to	Taste
12	Coconut Milk	2	Cup

METHOD:

* Heat Coconut Oil in a pan, Add Sliced Shallots in to it, sauté it for 2-3 minutes. Add sliced ginger and shredded green chilies.  Sauté it for 5-6 minutes in a slow fire. Add curry leaves.

* Sauté it till Shallots are soft, simmer the fire. Add raw mango, Kashmiri chili powder and turmeric powder. Again sauté it for 2-3 minutes.

* Add some water in to it, around 2 cup of water, Boil it in slow fire for 8- 10 min

* Add Fresh coconut milk. (Tips- Try to use home made fresh coconut milk. If you are using canned coconut milk, you have to add more water as canned milk is little thicker then fresh one.). Cook it in very slow fire.

* Add seer fish steaks, mix it nicely, Cover the pan with a lid and cook it in slow fire for 10- 12 minutes.  Once the fish is cooked, mix it thoroughly.

* Remove the pan from the flame. Serve the fish curry along with rice.

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