Alappuzha / Alleppey Fish Curry

Alleppey / Alappuzha Fish Curry

Alleppey / Alappuzha is a tranquil district in Kerala. Pre independence it was a famous port and harbor and lots of sea trade used to take place from Alappuzha. Alappuzha is unique with its vast expanse of backwaters and houseboats. It occupies prominent position in the tourism map of Kerala. It has well connected ways and canals which earned a name ‘’ Venice of the East’’.

A variety of fishes are available in Alleppey both from sea and fresh water. This curry traces its roots to Alappuzha - popular cuisine in house boats - and goes well with Rice (especially the Kerala Brown rice), Appam, Idiyappam, Boiled and mashed Tapioca(Kappa)...

Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy and fish absorbs all the flavors.

Serves: 3

You will need

1 tablespoon oil
10 shallots / chuvannulli , finely sliced
6 cloves garlic, finely sliced
1 green chilli, slit lengthwise
1 - inch piece ginger, finely sliced
1 spring curry leaves (dark green)
4 kudampuli, medium size (soak in 50 ml water for one hour. Add 1/4 teaspoon salt)
400 g fish pieces, medium size pieces
100 ml (1/2 cup) water
3/4 teaspoon salt (or to taste)

1/4 teaspoon uluva podi (methi powder)

Spice paste:

1 tablespoon (15 g) Kashmiri red chilli powder
1 tablespoon (15 g) coriander powder
1/2 teaspoon turmeric powder
50 ml water

Dilute Kashmiri red chilli powder, coriander powder and turmeric powder in 50 ml water and keep aside.

Method

Wash and clean fish pieces. Wash till you get a clear water and finally add rock salt (kalluppu) and wash again. Drain out water thoroughly and wipe each fish piece with a kitchen towel.

Heat oil in a meen chatty (preferably earthen pot) or pan. Add finely sliced small onion / shallots / chuvannulli. Fry on a medium heat till golden color.

Add sliced garlic, ginger, slit green chilli and curry leaves and fry till crisp and golden color.

Add diluted spice paste and stir on a low heat for 2 - 4 minutes or until the raw smell goes and water dries up.

Add kudampuli, fish pieces, salt to taste and 1/2 cup water (100 ml). Stir all the ingredients well (stir gently). Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until done and gravy slightly thickens / fragrant / fish pieces softens. Sprinkle uluva podi.

Serve with Rice / Appam / Idiyappam ...

While it is not necessary; to make the curry richer and tastier one may add half to one cup (50 - 100 ml) thick coconut milk. This will also make the curry less hot / spicy.