November 15, 2019

Alleppey fish curry recipe - How to make alleppey fish curry

alleppey pomfret curry in serving bowl
Alleppey fish curry recipe – This is a delicious coconut milk based alleppey fish curry made with pomfrets. I have already posted the alleppey prawn curry  recipe. There is not much of a difference between these two curries. This curry recipe is Kerala's alleppey style which releases coconut flavor. It is generally tempered with coconut oil, but I have tempered the curry with saffola oil.

Usually, I make fish curry  with coconut, coriander,  garlic, tamarind and red chillies, the curry is traditional South Coastal Karnataka style with fiery hot taste and this pomfret curry goes well with hot steamed rice. I also fry pomfret with green masala or red masala.

I have already posted steamed pomfret recipe, pomfret fry with green masala, paplet sol or ghashi and pomfret ambat recipe earlier. In all these fish  dishes including alleppey fish curry,  you can replace pomfret with surmai or king fish, prawn, bellanje and lady fish or nogli. If you replace the pomfret with other fishes, change in quantity of chilly powder is necessary. As the fish changes, the taste of curry may change. In general, all fish curries goes well with steamed rice.

Alleppey Fish Curry Recipe

alleppey fish curry in a plate
Prep time : 25 mins
Cook time : 30 mins
Total time : 55 mins
Recipe type : Fish Curry
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

  • 5 medium pomfrets or any fish, cut into thin slices
  • 3 onions, finely chopped
  • 3 tomatoes, finely chopped
  • 3 frigs curry leaves
  • 14 cloves garlic / lasun, minced
  • 3/4" ginger / adrak, minced
  • 5 green chillies, slit and chopped
  • 4 tbsp chilly powder
  • 1 small lemon sized tamarind
  • 1 coconut, grated
  • 2 tbsp oil
  • Salt to taste
  1. Soak the tamarind in little warm water for 5 minutes. When they become soft, squeeze out the thick pulp and set aside. 
  2. Grind the grated fresh coconut with a glass of water. Strain and extract 1 ½ cups of  thick milk. Add 1 glass of water to the  remaining coconut fibers on the strainer and grind it to extract 1 ½ cups of thin milk. 
  3. Clean and cut the pomfrets into thin slices. Wash them under running water . Drain and set aside. 
  1. Heat the oil in a pan and add chopped green chillies and curry leaves. Saute for 1 minute. 
  2. Add the onion, ginger and garlic and saute till the onions are translucent. 
  3. Add the tomato and cook covered till the tomatoes cook well and turn very soft. 
  4. Add the chilly powder and turmeric powder, saute for  few seconds. Add the tamarind pulp, stir to combine. Add the thick coconut milk, mix well and bring it to boil.  
  5. Add the thin coconut milk and salt. Make a curry consistency gravy, add  water if required. Mix well and bring it to boil. 
  6. Ones the gravy boils,  add the pomfrets and boil it for 10 minutes.
  7.  Remove from the flame, set aside for 5 - 10 minutes and serve hot with steamed rice 
alleppey fish curry in a plate


  1. looks delicious and inviting.I guess grated coconut added more taste,will try next time with grated coconut

  2. colorful and mouthwatering curry...


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