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Alleppey Style Fish Curry with Brown Rice

Tender fish swimming in a flavorful, tangy curry base, served with brown rice- this Alleppey style fish curry is a healthy curry you need to try out.
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Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 Servings
Calories: 626kcal
Author: Enozia Zehra Vakil


Ingredients For the air fried fish

  • 1 pcs Onions (roughly chopped)
  • 1 inch Ginger
  • 5 cloves Garlic
  • 1 teaspoon Red chili powder
  • ½ tablespoon Coriander powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Salt
  • 2 sprigs Curry leaves
  • 2 pcs Pomfrets Fish

Ingredients For the rice

  • ¾ cup Brown rice
  • 2 cups Water
  • 1 pinch Salt

Ingredients For the fish curry

  • 1 tablespoon Coconut oil
  • 1 teaspoon Mustard seeds
  • 1 bunch Curry leaves
  • 3 pcs Green chili (slit)
  • 1 tablespoon Ginger garlic paste
  • ½ cup Onions (chopped)
  • ¼ cup Tomatoes (chopped)
  • 2 tablespoon Tamarind paste
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 teaspoon Salt
  • ¼ cup Coconut milk
  • 1 cup Water


  • Start by preparing the rice. Transfer the brown rice, water, and salt to a pressure cooker and pressure cook for 7 whistles or until done. Keep it aside once it’s done.
  • Pre-heat the air fryer at 400°F for 5 minutes. 
  • Take a blender and add the onions, ginger, garlic, red chili powder, coriander powder, turmeric powder, and salt. Blend it into a smooth paste. The paste has to be thick in consistency so that you can put it on the fish. If the paste is too thick, add a little bit of water.
  • Take the fishes on a plate and add the marinade and properly apply on the fishes.
  • Next, spray the air fryer basket with oil. Put the marinated fish inside the air fryer.
  • Air fry the fishes at 350°F for 15-20 minutes or until they are properly cooked.
  • Now, for the fish curry, heat the coconut oil in a pan. Once the oil is hot enough, add the mustard seeds and the curry leaves.
  • Add in the green chilies next.
  • Add the onions and the ginger garlic paste and saute them until they turn translucent.
  • Next goes in the tomatoes and the tamarind paste. Saute for 2 minutes.
  • Add the spices next and mix well.
  • Next, add the coconut milk and water and mix well. Let the curry simmer.
  • Add the air fried fish into the curry and let it simmer for 2 minutes at low flame. You can adjust the consistency of the curry as per your choice. You can either add more water or simmer it for some more time to have a thick consistency.
  • Serve hot with prepared brown rice.


Serving: 2Servings | Calories: 626kcal | Carbohydrates: 87.6g | Protein: 24.3g | Fat: 23g | Saturated Fat: 14.1g | Cholesterol: 32mg | Sodium: 3668mg | Potassium: 1300mg | Fiber: 8.3g | Sugar: 11.3g | Calcium: 180mg | Iron: 6mg