Malabar Fish Curry Recipe
Malabar Fish Curry is a traditional Kerala dish made with fresh fish, coconut milk, and a blend of aromatic spices. Perfect for a comforting meal with steamed rice or appam.
Equipment
- Large pan
- Spatula
- Mixing bowl
Ingredients
- 500 gm fish (cut into pieces)
- 1 tbsp tamarind pulp
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 10-12 curry leaves
- 2 onions (finely chopped)
- 2 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 cup coconut milk
- Salt to taste
- Fresh coriander for garnish
Instructions
Marinate the Fish:
- In a bowl, marinate the fish pieces with turmeric powder and salt. Set aside.
Prepare the Curry Base:
- Heat coconut oil in a large pan over medium heat.
- Add mustard seeds and let them splutter.
- Add curry leaves and chopped onions. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and cook for 2 minutes until fragrant.
Add Tomatoes and Spices:
- Add the pureed tomatoes and cook until the oil separates from the masala (about 5-7 minutes).
- Add red chili powder, coriander powder, and salt. Mix well.
Add Coconut Milk and Tamarind:
- Pour in the coconut milk and tamarind pulp. Stir well and bring to a gentle boil.
Cook the Fish:
- Add the marinated fish pieces to the curry. Cover and cook on low heat for 10-12 minutes until the fish is tender and cooked through.
Serve:
- Garnish with fresh coriander and serve hot with steamed rice or appam.
Notes
- Variation: You can add drumsticks or raw mango for added flavor.
- Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently before serving.
- Serving Tip: Pair with steamed rice or appam for a traditional Kerala meal.
