Tuesday 5 March 2013

ALLEPPEY FISH CURRY

WELCOME the MANGO SEASON this year with some aromatic ALLEPPEY FISH CURRY using Green Mangoes and a Fresh Salad from Vietnam.

Everyone waits with bated breath for the first sign of the 'king of Fruits'on the streets. It was through the research for recipes for the new menu that I discovered why the flavourful Alleppy Fish Curry from Kerala hasbeen one of the restaurant's highlight dishes for the past 16 years.Since the menu was conceptualised to have a strong accent on seafood with a variety of fish, crabs, prawns, lobsters put together with home-style recipe.
Chif Alok Anand is the Executive Chef, Taj Coromandel, Chennai

WELCOME the MANGO SEASON this year with some aromatic ALLEPPEY FISH CURRY using Green Mangoes and a Fresh Salad from Vietnam.
Alleppey Fish Curry
INGREDIENTS:
  • Seer fish cubes 600 gm
  • Green mango (sliced) 60 gm
  • Chilli powder 250 gm
  • Fresh green chilli (slit in halves) 30 gm
  • Cocont milk 150 gm
  • Shallots (diced) 150 gm
  • Ginger (juliennes) 30 gm
  • Garlic (finely chopped) 25 gm
  • Coconut oil 80 ml
  • Salt of taste

METHOD:
1) Heat coconut oil in a pan.
2) Add the shallots and saute till is cooked.
3) Add chopped garlic and ginger juliennes. Cook for some time, stirring gently.
4) Then add slices of green mango, chilli powder and turmeric powder.
5) Now add the slit green chillies.
6) Now add the slit green chillies.
7) Now add the second press of cocunt milk, add salt and bring to a gentle boile. Let it simmer till is cooked. (3-4 minutes)
8) When the fish is cooked, add the coconut milk
9) Adjust seasoning.
10) Enjoyed best with steamed rice or appam.

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