Let's explore Malabar Fish Curry, a delightful fish dish originating from Kerala, a state in southern India! This comforting curry recipe is a must-try.
Indian food is like a beautiful story told in different ways across the country. In Kerala, a state on the southern coast, the food is shaped by the warm weather and lots of seafood. One special dish, Malabar Fish Curry, shows off the best of Kerala cooking. It's a wonderful mix of creamy coconut milk, sour tamarind, and flavorful spices, topped with fresh curry leaves. This curry is more than just a meal; it's a taste of Kerala's land and way of life.
Jump to:
- My love for Kerala Food
- Similarities - Kerala Food and Bengali Food!
- Ingredients
- Variation
- Serving Suggestion
- Step-by-step
- Recipe Card
- Curry Recipes to try
- Fish/ seafood Recipes from Debjanir Rannaghar
- Have you tried the Malabar Fish Curry recipe from Debjanir Rannaghar!
- Here's the Malabar Fish Curry Recipe Pin for your Pinterest Board
My love for Kerala Food
But today, we're not in Kerala. We're in Kolkata, a busy city in West Bengal. The summer heat is strong, and it's already changed our plans for the day. We were going to India Restaurant for their famous Biriyani, but we had to cancel because it's just too hot. Both me and my cat, Pasta, are sad to miss out on the delicious smells and flavors of the Biriyani.
Even though we're disappointed, we're also hungry! Instead of the heavy Biriyani, I'm thinking about something lighter and cooler.
I'm craving the taste of Kerala, and I know just the thing: Malabar Fish Curry! The idea of tender fish simmered in creamy coconut milk with a touch of tangy tamarind is enough to shake off this summer heat.
My love for this dish is no passing whim. I've been lucky enough to visit Kerala several times, and each trip has made me appreciate its true flavors even more. I've tasted real Malabar Fish Curry, made with recipes that families have used for generations, in simple homes and fancy restaurants. Plus, I often travel to Chennai, which gives me plenty of chances to enjoy this Keralan favorite since it's popular even outside of Kerala.
Similarities - Kerala Food and Bengali Food!
It's fascinating how Kerala and West Bengal, though far apart, share a love for the sea that shines through in their food. Both states boast vibrant coastlines brimming with seafood, and rice is the king of the table in both places. Fish, naturally, is a must-have, appearing in endless delicious dishes. Another thing they have in common is their generous use of coconut, which adds richness and a touch of sweetness. These shared tastes show a deep understanding of ingredients and flavors, a culinary bond born from their connection to the ocean.
The dish boasts a delightful tang from tamarind paste. Then, fragrant curry leaves are added, their fresh scent weaving its way into every mouthful. The result? A wonderful blend of tastes that brings to mind the sunny shores of the Malabar coast.
Ingredients
I'm thrilled to be making Malabar Fish Curry today, and luckily, I have almost everything I need! I've got fresh coconut, promising a sweet, rich flavor. The tamarind paste is ready to add its tangy kick, and the fragrant green curry leaves are waiting to release their wonderful aroma.
Shallots are usually added for their delicate sweetness, but I only have regular onions. The taste will be a little different, but I know the onion will still give the dish a rich, aromatic base.
Lastly, about the oil - while coconut oil is often used in Malabar cooking, I'm using refined oil today. And the great thing is, you really don't need much oil for this curry!
This careful approach makes the curry light and easy to digest, a comforting choice even when it's hot outside. Using very little oil lets all the other wonderful flavors come forward, creating a meal that's both balanced and satisfying. More than just a dish, Malabar Fish Curry celebrates simple ingredients, thoughtful cooking, and the lively tastes of the Malabar coast. It's a culinary journey that will transport you to sunny shores, gentle sea breezes, and pure deliciousness.
Variation
Although King Fish is usually used in this curry, you can really use any large fish. Today, I'm using Katla Fish, a freshwater carp. It has a mild flavor and firm texture, which I think will be perfect in the simmering sauce.
Serving Suggestion
This lovely curry is usually served with fluffy white rice, each grain perfect for soaking up the flavorful sauce. What's special about this dish is how gently it's cooked. Unlike some fish curries where the fish is fried first, this Malabar version keeps the fish soft by simply letting it simmer in the gravy. This way, the fish stays moist and tender, soaking up the coconut and tamarind flavors without drying out.
Step-by-step
Malabar Fish Curry: A step-by-step recipe to create this amazing fish dish from Kerala, South India. This Kerala-style curry features a creamy coconut milk base, a tangy hint of tamarind, and fragrant curry leaves. Get ready to experience the ultimate fish curry!
- Cleaning the Fish
First, gently rinse the fish pieces under cool, running water and set them aside.
- Making Malabar Spice Blend
Next, in a grinder, combine freshly grated coconut with turmeric powder and a touch of water to create a smooth paste. Mix this coconut paste with one cup of water to thin it out. - Making Tamarind-based spice mix
In a separate bowl, combine tamarind paste with half a cup of water. Then, stir in coriander powder, chili powder, and salt until well blended.
- Cooking the gravy
Now, pour the diluted coconut paste into a deep pan and heat over medium heat. Add the tamarind mixture with spices, followed by another cup of water. Stir in the chopped onion, ginger paste, garlic paste, and green chili, and bring the curry to a boil. Add sugar to balance the flavors.
- Cooking the fish
Once the curry is simmering, carefully add the fish pieces. Cover the pan and let it cook over medium heat for about 10 minutes. Gently flip the fish with a spatula to ensure even cooking on both sides.
- Tempering
While the fish simmers, heat oil in a separate small pan. Add mustard seeds and curry leaves to the hot oil to create a flavorful tempering. Pour this tempering over the fish curry and stir gently.
- Final touch
Let the curry cook for an additional 5 minutes, then turn off the heat.
- Serve
Serve this delicious Malabar Fish Curry with steamed rice for a truly comforting meal.
Recipe Card
Malabar Fish Curry
Ingredients
- 500 g Fish 100 g each, 5 pieces. I used Katla Fish
To make the Curry:
- 1.5 cup Coconut Scrapped
- 1 tablespoon Tamarind Paste
- 3 Green Chili
- 2 Shallot or medium sized onion
- ½ teaspoon Ginger Paste
- ½ teaspoon Garlic Paste
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder adjust as per taste
- ½ teaspoon Coriander Powder
- 1 teaspoon Sugar completely optional; and for my bong taste bud only
- 1 teaspoon Salt or as per taste
For tempering:
- 20 Curry Leaves
- 1 teaspoon Mustard Seed
- 1 tablespoon Refined oil/ Coconut Oil
Instructions
- Wash fish chunks under running water, and keep them aside.
- In a grinder, make a paste of freshly scraped coconut along with Turmeric Powder by adding a little water.
- Mix one cup of water with the coconut paste to dilute it.
- Now take Tamarind Paste in a bowl and mix with ½ cup of water, and add Coriander Powder, Chili Powder, and salt to it and mix properly.
- Take the Coconut paste along with the water in a deep-bottom pan and start cooking over medium heat.
- Add Tamarind paste, mix with the spices it and add 1 more cup of water.
- Add Onion, Ginger paste, Garlic paste, and green chili, and bring the curry to a boil.
- Now add Sugar to it.
- When the curry starts boiling, add fish chunks and keep cooking on medium heat after covering with a lid for 10 minutes.
- Using a spatula, turn the fish once to cook both sides equally.
- In the meantime, heat oil in another pan and temper the oil with Mustard seeds and curry leaves.
- Add this tempering to the Fish curry and mix.
- Cook for 5 more minutes and switch the flame off.
- Serve Malabar Fish Curry with Steamed Rice and enjoy this perfect comfort Food thoroughly.
Notes
- Instead of coconut paste; coconut milk can also be used.
- Moderate Chili according to taste.
- Adding Sugar is completely optional.
Nutrition
Curry Recipes to try
Fish/ seafood Recipes from Debjanir Rannaghar
- Piajkoli ar Aloo diye Tangra Macher Jhol (Also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Shorshe Bata diye Parshe Macher Jhal (Also known as Mullet Fish in Mustard Gravy)
- Bhetki Begum Bahar (Also known as Fish Begum Bahar)
- Macher Teler Chorchori (Also known as Fish Fat Mishmash with Potatoes and Eggplant
- Doodh Maach (Also known as Fish cooked with Milk)
- Ilish Macher Tok (Also known as Ilish Macher Tawk)
- Doi Maach (also known as Fish in Curd or Fish in Yogurt Curry)
- Chanchra (Also known as Bengali "Mishmash" with Fish Head and Veggies)
- Pui Chingri Ghonto (Also known as Malabar Spinach Mishmash with Prawns, Potato and Pumpkin)
Have you tried the Malabar Fish Curry recipe from Debjanir Rannaghar!
Please let me know your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes, or if you have any questions or recipe requests.
Here's the Malabar Fish Curry Recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply