Alleppey Fish Curry
A fragrant South Indian seafood curry with coconut milk and warming spices. Sweet, tangy, and rich—ready in under 45 minutes with everyday ingredients.
- Total time
- 40 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 can (13.5 oz) coconut milk, unsweetened
- ¾ pound firm white fish fillets (cod, halibut, or tilapia)
- 1 whole onion, medium
- 1 tablespoon, minced ginger, fresh
- 3 whole garlic cloves, minced
- 1 whole green chiles or jalapeño, thinly sliced
- ½ teaspoon each turmeric powder, cumin seeds, and red chili powder
- 1 whole lime, freshly squeezed juice
Instructions
- 1
Pat the fish fillets dry with paper towels, pressing gently on both sides to remove surface moisture.
- 2
Slice the onion lengthwise from root to tip into thin strips about 1/4 inch wide, then separate the layers.
- 3
Mince the ginger until the pieces are smaller than a grain of rice, about pencil-tip size.
- 4
Mince the garlic cloves until they are the same size as the ginger pieces.
- 5
Slice the green chile lengthwise in half, then slice crosswise into thin rings, removing seeds if you prefer less heat.
- 6
Pour 2 tablespoons of oil into a medium skillet and set the heat to medium-high until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 7
Add the onion strips to the hot oil and stir constantly for 3–4 minutes until they turn golden brown at the edges and become fragrant.
- 8
Stir in the minced ginger and garlic, cooking for 30 seconds until the raw smell disappears and the mixture becomes very fragrant.
- 9
Sprinkle the turmeric powder, cumin seeds, and red chili powder into the pan and stir for 20 seconds to bloom the spices, releasing their full aroma.
- 10
Pour the entire can of coconut milk into the pan and stir with a wooden spoon until combined with the spices, about 30 seconds.
- 11
Reduce the heat to medium-low and let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly and darkens to a golden-orange color.
- 12
Carefully place the fish fillets into the simmering sauce, spacing them so they do not overlap, and scatter the sliced green chile over the top.
- 13
Simmer the fish for 8–10 minutes until it turns opaque white throughout and flakes easily when you press it gently with a spoon.
- 14
Pour in the lime juice and stir gently once to incorporate, being careful not to break up the fish.
- 15
Taste the curry and add salt and pepper to your preference, stirring gently once more.
- 16
Spoon the curry into bowls, making sure each portion has one piece of fish and plenty of sauce, then serve immediately while steaming hot.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- measuring spoons
- measuring cups
- medium skillet (10–12 inch)
- wooden spoon
- lime squeezer or fork
- serving spoon
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