Malabar Fish Curry (India)

Malabar Fish Curry is a signature dish from the coastal region of Kerala, India, known for its bold flavors, tangy tamarind, and the rich aroma of coconut. The use of fresh, locally caught fish and spices native to the Malabar coast makes this dish a mouth-watering delight.

Ingredients:

• 500 grams fish fillets (kingfish, mackerel, or any firm white fish)

• 2 tablespoons coconut oil (traditional choice, but you can use vegetable oil)

• 1 onion, thinly sliced

• 2-3 green chilies, slit

• 1 tablespoon ginger-garlic paste

• 1 large tomato, chopped

• 2 tablespoons tamarind pulp

• 1 cup coconut milk

• 1 teaspoon turmeric powder

• 1 ½ tablespoons red chili powder (adjust based on spice tolerance)

• 1 tablespoon coriander powder

• 1 sprig curry leaves

• Salt to taste

• Water as needed

For Tempering:

• 1 tablespoon coconut oil

• ½ teaspoon mustard seeds

• 1 dry red chili

• 1 sprig curry leaves

Instructions:

Preparation of Fish:

• Clean and cut the fish into medium-sized pieces. Rinse well with water and a little turmeric to remove any fishy odor. Set aside.

Sautéing Aromatics:

• Heat 2 tablespoons of coconut oil in a large pan or clay pot (traditional for an authentic flavor).

• Add the sliced onions, green chilies, and curry leaves. Sauté until the onions turn soft and translucent.

• Add the ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears.

1. Cooking the Spices:

   • Add turmeric powder, red chili powder, and coriander powder to the onions. Stir well to combine and sauté the spices on low heat for a minute to release their flavors.
   • Add the chopped tomatoes and cook until they become soft and mushy.

2. Tamarind and Coconut Milk:

   • Once the tomato-spice mixture is well-cooked, add the tamarind pulp and mix well. Cook for another minute.
   • Add coconut milk and about half a cup of water to achieve the desired consistency. Bring the curry to a boil, then lower the heat.

3. Cooking the Fish:

   • Gently add the fish pieces into the curry. Be careful not to stir too much as the fish can break.
   • Let the fish cook for 8-10 minutes or until done. The fish should be tender and cooked through, and the curry should have a rich, slightly thick consistency.
   • Season with salt as needed.

4. Tempering:

   • In a separate small pan, heat 1 tablespoon of coconut oil. Add mustard seeds and let them splutter.
   • Add dry red chili and curry leaves, then pour this tempering over the fish curry.

5. Serving:

   • Let the curry sit for a few minutes to allow the flavors to meld. Malabar Fish Curry is traditionally served with steamed rice, appam, or roti. The rich coconut flavor, along with the tanginess of the tamarind and the warmth of spices, creates a perfect balance in the dish.

Tips:

• For an authentic touch, cook the curry in a traditional clay pot, which enhances the flavor.
• Adjust the heat by modifying the quantity of green chilies and red chili powder.
• Fresh coconut milk will give the best flavor, but canned coconut milk can also be used as a substitute.

Enjoy the Malabar Fish Curry, a true taste of Kerala's coastal cuisine!

Read More : Goan Fish Curry (India)