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Alleppey Curry

A traditional Kerala-style coconut curry with tender salmon, infused with raw mango, spices, and finished with a fragrant coconut oil tempering.

  • Serves: 4 - 6
  • Preparation Time: 40–45 minutes

Ingredients

  1. Salmon steaks – 6 pcs
  2. Salt – 5 g
  3. Raw mango – 1 pc
  4. Lemon – 1 whole
  5. Curry leaves – 2 sprigs
  6. Madras onions – 120 g
  7. Green chillies – 4 pcs (adjust to taste)
  8. Fresh coconut – 1 pc
  9. Coconut milk powder – 100 g
  10. Turmeric powder – 5 g
  11. Coriander powder – 15 g
  12. Cumin powder – 5 g
  13. Kerala green pepper powder – 10 g
  14. Whole onions – 2 pcs
  15. Juicy red tomato – 1 pc
  16. Coriander stems – 20 pcs
  17. Ginger – 10 g
  18. Garlic – 50 g
  19. Coconut oil – 30 ml

Preparation

  1. Slice Madras onions, ginger, garlic, raw mango, and green chillies.
  2. Transfer to a clay (mud) pot and gently muddle using your hands.
  3. Let it rest for a few minutes.
    1. Add coconut oil and all spice powders:Turmeric
    2. Coriander powder
    3. Cumin powder
    4. Kerala green pepper powder
  4. Muddle again and allow the mixture to rest for 10 minutes.
  5. Grate fresh coconut.
  6. Add warm water to the grated coconut, rest for 2 minutes, then squeeze to extract coconut milk.
  7. Add coconut milk powder to the extracted milk and whisk well.
  8. Marinate salmon steaks with lemon juice and salt; keep aside.

And your dish is ready