Meen Alleppey Curry with Brown Rice

Name: Meen Alleppey Curry with Brown Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 Servings
Ingredients: gram of skinless pomfret fillet: 900; cup of coconut oil: 1/2; red onions or madras shallots: 250 gm; tablespoon of chopped ginger: 5; tablespoon of chopped green chili: 3; tablespoon of degi mirch powder: 2; gram of diced raw mangoes: 300; curry leaves: 20; salt for taste purposes; tinned coconut cream: 1200 ml; tablespoon of coconut milk powder: 5; brown rice: 200 gm

Features:

Cuisine:

Indian

55 mins
Serves 4
Easy

Ingredients

900 gram of skinless pomfret fillet
1/2 cup of coconut oil
250 gm red onions or madras shallots
5 tablespoon of chopped ginger
3 tablespoon of chopped green chili
2 tablespoon of degi mirch powder
300 gram of diced raw mangoes
20 curry leaves
salt for taste purposes
1200 ml tinned coconut cream
5 tablespoon of coconut milk powder
200 gm brown rice

How to Make Meen Alleppey Curry with Brown Rice

Get the fish from the market, and clean it first before cutting it into rectangular pieces.
Prepare a pan on low flames.
Start preparing the curry by heating coconut oil inside the pan that you may have set earlier.
Add ginger, shallots and green chili to the pan.
Fry the mixture of the ingredients mentioned until the onions turn golden brown or soft. Now, add all powdered spices.
Remove the pan from the flame and add some water before cooking the masala.
Now, add some salt, curry leave and dices of raw mango until the mango turns soft.
When the masala is cooked, add some milk and coconut cream and let it cook on slow fire for a while.
Now, add the fish to the curry and simmer it till the fish is properly cooked, after which adjust the seasoning.
Serve hot alongside brown rice.

Trivia

The ocean sunfish produces the most eggs in all species of fishes. Each female from the species is capable to produce around 300 million eggs in one spawning session.