Delicious Traditional Malabar Fish curry

This classic Malabar fish curry recipe is a delightful blend of aromatic spices, coconut, and tamarind, creating a flavorful and tangy gravy that perfectly complements the tender fish. Originating from the coastal regions of Kerala, this dish is a beloved staple in households across the state and is renowned for its unique and mouth-watering taste.

Malabar fish curry Ingredients:

• Fresh Sea Fish (any variety): 1 kg
• Chopped Onion: 100 gm
• Chopped Ginger: 1 tablespoon
• Chopped Garlic: 1/2 tablespoon
• Mustard Seeds: 1/2 tablespoon
• Kadi Leaves (Curry Leaves): 5-10 pieces
• Oil: 20 ml
• Chopped Tomato: 1 medium-sized tomato
• Raw Coconut: 50 gm
• Turmeric Powder: 1/2 tablespoon
• Chili Powder: 1 tablespoon
• Coriander Powder: 1.5 tablespoons
• Kashmiri Dry Red Chilies: 2-3
• Kodam Pulli (Malabar Tamarind): 10 gm
• Salt to taste

Malabar Fish curry Making Process:

• Begin by preparing the tamarind water. In a small pan, bring 250 ml of water to a boil, and add the Kodam Pulli (Malabar Tamarind). Allow it to simmer for 10 minutes, and then set it aside.
• Wash the fish pieces thoroughly and marinate them with turmeric powder and salt. Set them aside to absorb the flavors.
• Heat a pan or kadai (wok) and add oil. Once the oil is hot, add the mustard seeds, kadi leaves (curry leaves), and a pinch of asafoetida (hing). Stir continuously for a minute to release the aromas.
• Next, add the chopped onion, ginger, and garlic, and sauté until the onions turn golden brown, stirring frequently.
• Incorporate the spice powders – turmeric, chili, Salt to tast and coriander powder – and fry the masala (spice mixture) until fragrant.
• Add the chopped tomato and mix well, allowing it to cook until the tomato softens and blends into the masala.
• While the masala is cooking, prepare the coconut gravy. In a mixer or chutney jar, combine small pieces of fresh coconut, Kashmiri dry red chilies, and coriander powder. Grind them into a smooth paste.
• Once the masala is ready, add the coconut paste to the pan or kadai and cook until it forms a proper gravy consistency.
• Gently add the marinated fish pieces to the gravy and mix well, ensuring they are coated evenly with the masala.
• Pour in 100 ml of water and let the curry simmer for 5 minutes.
• After 5 minutes, add the prepared tamarind water to the pan and continue to cook the curry for another 15 minutes, or until the fish is cooked through and tender.
• Taste and adjust the seasoning if necessary.

The Malabar fish curry is now ready to be served! Traditionally, it is enjoyed with boiled rice or Kerala parotta (flaky flatbread), offering a delightful contrast to the tangy and flavorful curry. Garnish with fresh coriander leaves or a drizzle of coconut oil for an extra burst of flavor.

This recipe is a true celebration of the rich culinary heritage of Kerala, where the perfect balance of spices, coconut, and tamarind come together to create a dish that is both comforting and bursting with authentic flavors. Savor each bite and experience the coastal essence of Kerala in every spoonful.

Here are some potential FAQs for this Kerala Fish Curry recipe:

Q: What types of fish are best for this curry?

A: Any fresh, firm sea fish works well in this curry. Common choices include mackerel, sardines, pomfret, seer fish or king fish. Look for fresh, firm fillets or steaks.

Q: Can I use fish fillets instead of whole fish pieces?

A: Yes, absolutely. Fish fillets or steaks cut into chunks are perfect for this curry.

Q: Can I substitute tamarind paste for the Malabar tamarind (kodampuli)?

A: While kodampuli adds a very authentic flavor, you can substitute with about 2-3 tbsp of tamarind paste mixed with warm water if it’s unavailable.

Q: Is it necessary to use fresh coconut for the coconut paste?

A: Fresh coconut is ideal, but you can use frozen grated coconut or unsweetened desiccated coconut as a substitute if needed.

Q: The curry looks a bit thin, how can I thicken it?

A: You can thicken the gravy by mashing a few pieces of the cooked fish and mixing it back into the curry. Alternatively, make a slurry with coconut milk and a teaspoon of rice flour and stir it in.

Q: Can I make this curry ahead of time?

A: Yes, this curry can be made a day ahead. Just reheat gently before serving. The flavors actually deepen as it sits.

Q: What can I serve this curry with besides rice?

A: It tastes great with appams, idiyappams, pathiri, neer dosa or makini (rice dumplings). Crusty bread also works well.

Q: Is this curry spicy? How can I adjust the heat level?

A: It has a medium spice level. Use less chili powder or skip the Kashmiri chilies to reduce heat. Add more chilies for extra spice.