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Alleppey Fish Curry
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During a great holiday in the Indian state of Kerala in August 2009, we stayed in the very fine Raheem Residency, a fantastic hotel in the lovely coastal town of Alappuzha (Aleppey). We had this curry on the first night, and, after a conversation with the owner next day about our love of cooking and of Indian food, we were invited into the kitchen to watch the chef make it. We took notes as he did, and we’ve since made it, very successfully, at home It’s a quick and easy to make dish, but has a stunningly sophisticated and classy flavour. The chef at the Raheem Residency did it with Kingfish steaks, but you can do it with any firm, strong flavoured fish - in fact, with sustainability of the world's fish stocks in mind, not to mention the air miles it takes to fly it to the UK, something a bit more local would be preferable Generally Keralans use a much lighter version of the coconut milk we buy in tins in the UK. We've found that if you buy the reduced fat coconut milk, open the can without shaking it, pour off the liquid part and use that, it works well. Then you can dilute the remaining thicker half with a little water and freeze it for next time. We've also recently found Maggi powdered coconut to be excellent for making this curry, though the packet instructions are a little heavy handed; we found 35g of powder to 300mls of water to be perfect
This recipe was first published in July 2015.