Alleppey Fish Curry, Alleppey Meen Curry Recipe

Alleppey fish curry recipe. Light aromatic fish curry stewed in raw mango infused coconut milk. Inspired from Karavalli restaurant in Bangalore. With step by step pictures.

This Kerala style Alleppey fish curry inspired from Karavalli Restaurant in Bangalore is a delicious keeper. I like curries that are bright orange in colour. I some how fall heavily for the color of the curries. Chef Naren Thimmaiah has been behind Karavalli for over 25 years. Thats a really long time and that says about their food too. This is how the menu in Karavalli reads for Alleppey fish curry – “cubes of seer fish, simmered in a moderately spiced gravy of freshly ground coconut, ginger and raw mango .” The mango thing got me going. I have never had fish curry with mango before. The sourness for the fish curry usually comes from tamarind. But the mango works so well in this fish curry and its so mild and pleasant.

Here is Karavalli inspired Alleppey Fish Curry recipe. You will need to clean, peel and dice one raw mango. Get rid of the seed inside. Slice shallots (small onions). Shallots is very important for this recipe. We will also need sliced ginger, chopped green chillies and lots of curry leaves. The other main ingredient in this curry is coconut milk. I used both the thin and thick homemade coconut milk for this recipe. You may look here to know how to make homemade coconut milk. Store bought works fine too.

Heat coconut oil in a pan until hot in medium flame. No other oil please. Coconut oil works so well in this recipe. Add in the sliced shallots (small onions), sliced ginger and green chillies. Fry till the shallots are soft, about two minutes. Reduce the flame to low and add in the raw mango, red chilli powder and the turmeric powder. If you want a bright red colour for the curry, add in Kashmiri red chilli powder. Fry for just 10 seconds. Frying for a long time will burn the spices. So eyes on the pan please!

We need to add 2 cups of liquid. If using Homemade coconut milk – Add in the thin coconut milk. Measure the milk and add water if necessary to make it two cups. If using store-bought canned coconut milk – Canned coconut milk is usually very thick. We will not add it at this stage. So just add two cups of water at this stage. Let it come to a boil. Let it simmer for 5 minutes on medium flame. In the mean time make corn starch slurry by mixing one heaped teaspoon of corn flour in half a cup of water. Set aside. Once the curry has simmered for five minutes, add in the curry leaves (lots of curry leaves). Curry leaves and coconut milk are best friends. So be generous. Add in the corn starch slurry. Corn starch slurry creates an emulsion and keeps the coconut milk intact and not curdle. So do not skip this step. Add in the salt.

At this stage, If using Homemade coconut milk – Add in one cup of first pressed thick home made coconut milk and one a cup of water. If using store-bought canned coconut milk – Add in 2 cups of canned coconut milk. Add in the seer fish steaks. Cover the pan with a lid and let it simmer in low flame for 7-8 minutes. Simmering the curry in low flame is key to avoid the coconut milk from curdling.

Switch off the flame and enjoy your meal with hot rice.

Main Ingredients

• 1 tablespoon Coconut oil
• 2 inch piece Ginger, sliced
• 2 green chillies, chopped
• 10 shallots (small onions), sliced
• 1 Raw Mango, peeled and diced
• 1 tablespoon Kashmiri red chilli powder
• 1 teaspoon turmeric powder
• 5 sprigs fresh Curry leaves
• 1 1/2 teaspoon salt
• 500 grams Seer fish steaks

Corn starch slurry

• 1 heaped teaspoon corn flour
• 1/2 cup water

Coconut milk

• If using homemade (made from one medium coconut)
• 2 cups thin coconut milk
• 1 cup thick coconut milk
• OR
• If using store bought
• 2 cups canned coconut milk

1. Heat coconut oil in a pan until hot in medium flame. Add in the sliced shallots (small onions), sliced ginger and green chillies. Fry till the shallots are soft, about two minutes. Reduce the flame to low and add in the raw mango, red chilli powder and the turmeric powder. Fry for just 10 seconds.
2. We need to add 2 cups of liquid. If using Homemade coconut milk – Add in the thin coconut milk. Measure the milk and add water if necessary to make it two cups. If using store-bought canned coconut milk, – Canned coconut milk is usually very thick. We will not add it at this stage. So just add two cups of water at this stage.
3. Let it come to a boil. Let it simmer for 5 minutes on medium flame. Once the curry has simmered for five minutes, add in the curry leaves.
4. Make corn starch slurry by mixing one heaped teaspoon of corn flour in half a cup of water. Add in the corn starch slurry. Add in the salt.
5. At this stage, If using Homemade coconut milk – Add in one cup of first pressed thick home made coconut milk and one a cup of water. If using store-bought canned coconut milk – Add in 2 cups of canned coconut milk.
6. Add in the seer fish steaks. Cover the pan with a lid and let it simmer in low flame for 7-8 minutes.
7. Switch off the flame and enjoy your meal with hot rice.

Notes

Instead of Seer Fish, you can use Salmon, Tilapia or Mahi Mahi.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: South Indian, Kerala

Main Ingredients

• 1 tablespoon Coconut oil
• 2 inch piece Ginger, sliced
• 2 green chillies, chopped
• 10 shallots (small onions), sliced
• 1 Raw Mango, peeled and diced
• 1 tablespoon Kashmiri red chilli powder
• 1 teaspoon turmeric powder
• 5 sprigs fresh Curry leaves
• 1 1/2 teaspoon salt
• 500 grams Seer fish steaks

Corn starch slurry

• 1 heaped teaspoon corn flour
• 1/2 cup water

Coconut milk

• If using homemade (made from one medium coconut)
• 2 cups thin coconut milk
• 1 cup thick coconut milk
• OR
• If using store bought
• 2 cups canned coconut milk

1. Heat coconut oil in a pan until hot in medium flame. Add in the sliced shallots (small onions), sliced ginger and green chillies. Fry till the shallots are soft, about two minutes. Reduce the flame to low and add in the raw mango, red chilli powder and the turmeric powder. Fry for just 10 seconds.
2. We need to add 2 cups of liquid. If using Homemade coconut milk – Add in the thin coconut milk. Measure the milk and add water if necessary to make it two cups. If using store-bought canned coconut milk, – Canned coconut milk is usually very thick. We will not add it at this stage. So just add two cups of water at this stage.
3. Let it come to a boil. Let it simmer for 5 minutes on medium flame. Once the curry has simmered for five minutes, add in the curry leaves.
4. Make corn starch slurry by mixing one heaped teaspoon of corn flour in half a cup of water. Add in the corn starch slurry. Add in the salt.
5. At this stage, If using Homemade coconut milk – Add in one cup of first pressed thick home made coconut milk and one a cup of water. If using store-bought canned coconut milk – Add in 2 cups of canned coconut milk.
6. Add in the seer fish steaks. Cover the pan with a lid and let it simmer in low flame for 7-8 minutes.
7. Switch off the flame and enjoy your meal with hot rice.

Notes

Instead of Seer Fish, you can use Salmon, Tilapia or Mahi Mahi.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: South Indian, Kerala

Find it online : https://www.kannammacooks.com/alleppey-fish-curry/

Bakery style Home made curry bun recipe from scratch with a creamy paneer filling. With step by step pictures. Stuffed Bun.

This recipe came into being during a contest conducted for Julia Child’s 100th birthday. And you all know who won. I did these buns for the contest and topped with Julia Child’s name printed in dough. After we moved back to India, I ran a baking and catering business for a couple of years and this recipe was the most ordered item for parties. I must have done countless batches of curry buns in my life. My husband and son love these stuffed buns. They used to sneak one or two from the catering order as I always baked more. Vinodh said that he misses these and I realized that its been quite a while since I baked these super delicious stuffed buns. So today my secret recipe is out for my dear readers of KC. Enjoy!

There are a few things that make a good stuffed bun. The bun needs to be super soft. The key to a good soft bun is a moist dough. Its no rocket science. If your dough is soft, your bread will be soft. If your dough is dry, your resultant bread will also be super dry. So the recipe will work well if you stick to the proportions mentioned. Yes its that simple. Just follow the recipe.

For the filling Heat a tablespoon of olive oil in a pan and add in Italian herb seasoning, finely chopped onion and crushed garlic. Fry till the onions are soft.

Add in a finely chopped tomato, salt and red chilli powder. Fry till the tomatoes are cooked and dry. Once the tomatoes are dry, add in the flour and sauté for a minute. Then add in the cream and cook for a minute more until all the cream is absorbed into the mixture.

Add in the small cubed paneer and mix well to combine. Switch off the flame and add in the coriander leaves and the vinegar. Mix well to combine. Make 16 balls out of the mixture. Set aside.

For the BUN! Take a big bowl and add in the luke warm water. Hot water will kill the yeast. So let the water be just warm to the touch. Add in the sugar and the yeast and set aside for 5 minutes. Then, add in all the rest of the ingredients and start kneading. I kneaded in my kitchen aid in medium speed for a good 7 minutes. If kneading by hand, knead for a good 12-13 minutes. The trick in kneading is to avoid the temptation of adding flour. Too much flour alters the moisture content and will result in a dry bun. If kneading by hand, don’t add all the flour at once while starting to knead. Save a cup of flour and use it while kneading. Its going to be a very sticky dough.

The dough should be soft, stretchy and a little sticky at the end of kneading. Its a very moist dough. Don’t worry if the dough is tacky.

Place the dough in a lightly greased bowl and let it rise until doubled in a warm draft free place. It should take about 2 hours. It might take more or less time depending on where you live. Once the dough has almost doubled, gently deflate the dough on a floured kitchen counter and divide the dough into 16 pieces. Dust flour on the work surface. Shape each piece of dough into a smooth ball. Set aside and let it rest for 5 minutes to relax the gluten.

Dust the work surface with flour. Flatten each dough ball and keep the filling in the center. Press and seal the edges by crimping with your finger tips.

Gently flatten the bun and place the bun seam side down on a parchment lined sheet pan. Cover the buns and let them rise for about half an hour. Towards the end of the rising time, preheat the oven to 400°F/200°C Brush all the risen buns with egg white / egg wash. Sprinkle a tablespoon of shredded cheese on top of each bun.

Bake the buns for 20 minutes until golden. Rotate the sheet pan in the oven after 10 minutes for even baking.

Remove the buns from the oven and cool on a wire rack.

Note: After baking for the specified time, if the buns are not browned well, set the oven in broil mode and bake the buns for 30-60 seconds until the top of the bun is golden. Many readers have written to me that they broil it at the end to get the desired brown colour in Indian OTG.

For the Filling

• 1 tablespoon Olive Oil
• 1 teaspoon Italian Herb Seasoning
• 1 Onion
• 4 Cloves Garlic
• 1 Tomato
• 1 teaspoon Salt
• 2 teaspoon Red Chilli Powder
• 2 tablespoon All Purpose Flour (Maida)
• 1/2 cup Cream (I used Amul Cream)
• 200 grams Paneer
• 4 sprigs Coriander leaves
• 1 teaspoon Vinegar

For the Bun

• 1 1/4 cup Lukewarm Water
• 2 tablespoon Sugar
• 1 tablespoon Active Dry Yeast
• 2 tablespoons Butter
• 1 Egg plus 1 Egg Yolk
• 3 1/2 Cups All-Purpose Flour (Maida)
• 1 teaspoon Salt

For the Bun Topping

• 1 Egg White beaten well for Egg Wash
• 1 cup Shredded Mozzarella Cheese

For the Filling

1. Heat a tablespoon of olive oil in a pan and add in Italian herb seasoning, finely chopped onion and crushed garlic. Fry till the onions are soft.
2. Add in a finely chopped tomato, salt and red chilli powder. Fry till the tomatoes are cooked and dry. Once the tomatoes are dry, add in the flour and sauté for a minute. Then add in the cream and cook for a minute more until all the cream is absorbed into the mixture.
3. Add in the small cubed paneer and mix well to combine. Switch off the flame and add in the coriander leaves and vinegar. Mix well to combine. Make 16 balls out of the mixture. Set aside.

For the Bun

1. Take a big bowl and add in the luke warm water. Add in the sugar and the yeast and set aside for 5 minutes. Then, add in all the rest of the ingredients and start kneading. I kneaded in my kitchen aid in medium speed for a good 7 minutes. If kneading by hand, knead for a good 12-13 minutes.
2. Place the dough in a lightly greased bowl and let it rise until doubled in a warm draft free place. It should take about 2 hours. It might take more or less time depending on where you live. Once the dough has almost doubled, gently deflate the dough on the kitchen counter and divide the dough into 16 pieces. Dust flour on the work surface. Shape each piece of dough into a smooth ball. Set aside and let it rest for 5 minutes to relax the gluten.
3. Dust the work surface with flour. Flatten each dough ball and keep the filling in the center. Press and seal the edges by crimping with your finger tips.
4. Gently flatten the bun and place the bun seam side down on a parchment lined sheet pan. Cover the buns and let them rise for about half an hour. Towards the end of the rising time, preheat the oven to 400°F/200°C.

For the Bun Topping

1. Brush all the risen buns with egg white / egg wash. Sprinkle a tablespoon of shredded cheese on top of each bun.
2. Bake the buns for 20 minutes until golden. Rotate the sheet pan in the oven after 10 minutes for even baking.
3. Remove the buns from the oven and cool on a wire rack.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 4 hours
• Cook Time: 20 mins
• Category: Bread
• Cuisine: Indian