Malabar Fish Curry

South Indian

Intermediate

Curry

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Malabar Fish Curry
With Coconut Milk: A Taste Of Kerala’s Coastal Kitchen

Name: ~Malabar Fish Curry~ With Coconut Milk: A Taste Of Kerala’s Coastal Kitchen
Total time: 45 min
Yield: 1
Cuisine: South Indian
Ingredients: 500 g White fish (seer, kingfish, pomfret, snapper); 2 tbsp Coconut oil; ¾ tsp Mustard seeds; ¼ tsp Fenugreek seeds; 1 large Onion, finely sliced; 1 tbsp Ginger, julienned; 6 cloves Garlic, sliced; 2 Green chillies, slit; 2 sprigs Curry leaves; 1 medium Tomato, chopped; 2 tsp Kashmiri chilli powder; 1½ tsp Coriander powder; ½ tsp Turmeric powder; ½ tsp Black pepper powder; gooseberry-size Tamarind (soaked in ½ cup warm water); 1 cup Thick coconut milk; 1 cup Thin coconut milk; to taste Salt

45 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Seafood

Diet

Discover the coastal gem of Kerala: Malabar fish curry, renowned for its perfect harmony of spices, tangy notes, and creamy richness. The distinctive flavours of Malabar fish curry are characterised by a tart tamarind foundation, coconut milk that smooths it out, and ginger, garlic, and curry leaves that provide heat and aroma. Curry leaves, mustard seeds, and coconut oil come together to create a unique Malabar identity. This meal is traditionally cooked in a clay pot (meen chatti) for its earthy undertones. The fresh, firm fish soaks up the spicy and sour flavours of rich coconut milk. This Malabar fish curry, paired with fluffy rice, appam, or parotta, elevates any meal into a tropical getaway. Try this fish recipe at home for the upcoming festive lunches or Sunday family gatherings.

Ingredients

UNITSIngredients

500 gWhite fish (seer, kingfish, pomfret, snapper)

2 tbspCoconut oil

¾ tspMustard seeds

¼ tspFenugreek seeds

1 largeOnion, finely sliced

1 tbspGinger, julienned

6 clovesGarlic, sliced

2Green chillies, slit

2 sprigsCurry leaves

1 mediumTomato, chopped

2 tspKashmiri chilli powder

1½ tspCoriander powder

½ tspTurmeric powder

½ tspBlack pepper powder

gooseberry-sizeTamarind (soaked in ½ cup warm water)

1 cupThick coconut milk

1 cupThin coconut milk

to tasteSalt

Follow
Directions

Description - Step 1

Step 1: Marinate the Fish

Combine a pinch of turmeric, chilli powder and salt, and rub it into the fish pieces. Set them aside. This marination keeps the fish from breaking during cooking and also improves the taste.

Description - Step 3

Step 3: Sauté Spices & Tomatoes

Add black pepper, turmeric, coriander, and chilli powder, and mix well. Cook for one minute over low heat. When the oil starts to separate, add the chopped tomatoes and sauté until they soften. Pour the strained tamarind water into the pan, then add the thin coconut milk and a pinch of salt. Allow it to come to a gentle simmer; this creates the tangy, aromatic foundation.

Step 1

Step 1: Marinate the Fish

5 Minutes

Step 2

Step 2: Prepare the Base

7 Minutes

Step 3

Step 3: Sauté Spices & Tomatoes

6 Minutes

Step 4

Step 4: Finish with Coconut Milk

2 Minutes

Plate it up!

Plating Instructions

Arrange the fish curry in a clay pot or a deep bowl and garnish with curry leaves.

Pairing Instructions

For an authentic seaside lunch, serve with appam, parotta, soft idiyappam or cooked white rice.

Garnishing Instructions

Toss in some freshly toasted coconut flakes or fresh curry leaves for fragrance and crunch.