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Alleppey Fish curry

Prep Time:

10 Min.

Cook Time:

20 Minutes


4 Servings



About the Recipe

A traditional fish curry that is light and aromatic stewed in tangy raw mangoes and infused with coconut milk. Served with steamed brown rice.


  • 500gm Fish (preferred Mackerel(Bangda) / Sardine /king mackerel(Surmai)

  • 2tbs of SPICEBAY® Alleppey Fish Curry Masala

  • 2 tsp of SPICEBAY® Red Chilli powder Mild

  • 1 raw mango (approx 150 gms)

  • 12 shallots/ 1 medium size Onion

  • 1 tbsp ginger (grated or chopped)

  • 2 Green chillies (slit)

  • 1 Tomato

  • 3tbs Coconut oil

  • Mustard seeds & Curry leaves

  • Coconut milk extracted from half coconut/300ml coconut milk


Step 1

Heat coconut oil and splutter mustard seeds.

Step 2

Add the shallots, ginger, green chillies and curry leaves Saute well

Step 3

Now add the SPICEBAY® Alleppey Fish Curry Masala, SPICEBAY® Red Chilli powder Mild and Saute well

Step 4

Into it add the tomato pieces and mix well

Step 5

Add the coconut milk (extracted by adding 2 cup warm water) & salt as required

Step 6

When the gravy begins to boil, add the raw mango pieces and fish fillets

Step 7

Cook with the lid on 8-10 min.

Step 8

Garnish with curry leaves after the fish pieces have cooked well.

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