Malabar Fish Curry
This dish encapsulates the flavors of northern Kerala. It incorporates ground coconut and tamarind (as opposed to cocum) for the sauce, creating a distinctive flavor profile. The blend of tamarind and coconut lends a unique taste to this recipe, and it pairs exceptionally well with rice. Despite my usual preference against rice, I must admit that this fish curry with rice is one of my favorite combinations.
Ingredients
- 275 – 300 gms Cleaned Fish
- 1/2 tsp Turmeric powder
- 1 1/4 cups Grated coconut
- 2 – 3 Green chilli
- 1.5 tsp Chopped ginger
- 1.5 tsp Chilli powder
- A small lemon size Tamarind
- 4 Small / Pearl Onion (sliced)
- 1/2 tsp Mustard seeds
- Salt
- Coconut oil
- Curry leaves
Instructions
- Grind together coconut & turmeric powder with 1/2 cup water for 2-3 mins. Add 1/4 cup water to this and grind for 3-4 mins,till it becomes a smooth paste.
- Make a tamarind paste by adding 1/3 cup water to it. Add green chilli, chilli powder, chopped ginger & salt to tamarind paste & mix well.
- Take a Manchatti (clay pot) or a wide pan. Add coconut paste, tamarind paste and 1 cup water to this. Mix well. Bring it to boil.
- Add cleaned fish pieces to this. Bring to boil and reduce flame to lowest. Cover and cook for 15 – 20mins or till the fish pieces are done and gravy (sauce) becomes thick.
- Heat oil in a pan & splutter mustard seeds. Add sliced small / pearl onion & curry leaves. Stir till the onion becomes brown & pour this over the fish curry. Drizzle some coconut oil. Remove the curry from fire.
Notes
- I used pomfret for this recipe. You can use any fish of your choice (it can be kingfish, mackerel, pomfret or even prawns).
- Let the curry rest for half an hour, before serving, for the flavours to settle in.
- This curry has a thick gravy (sauce). However you can add more water to adjust the consistency.
Tried this recipe?Let us know how it was!