It is a Sunday today and we are trying to cope with the tremendous summer heat in Kolkata. I finally have canceled the planned trip of today to India Restaurant and which means no Biriyani for me and no biriyani for Pasta as well. However, coming to today and to be specific to lunch I opted for a southern fish curry which I find amazingly flavorful yet refreshing especially during summer; which is nothing but Malabar Fish Curry. I have been to Kerala more than 3 times and tasted the authentic Malabar Fish curry many times. Apart from that given, I am frequent in Chennai as well I opted for this Keralian fish curry there as well.
Given both Kerala and West Bengal are nearer to the seashore, both the states have many things common especially while considering food habit. Rice is the preferred staple and Fish is the perfect side. People from both the state love to use coconut while cooking. Malabar Fish Curry is a signature Keralian recipe where Fish chunks are cooked in gravy of Coconut and tamarind paste and tempered with curry leaves. This combination of coconut and tamarind is just perfect for a summer platter along with steamed rice. This curry is prepared by boiling fish chunks in the gravy without frying those and this is how we bongs cook Doi Maach a fish curry where non-fried fish chunks are cooked in a gravy of curd.
Today I am available with almost all the ingredients required for making the Malabar fish curry that includes fresh coconut, tamarind paste, curry leaves, few spices and obviously fish. Mostly prepared with King Fish, however, this curry can be prepared with any variety of big fish. I have opted for Katla Fish to make the Malabar Fish curry. Though Shallot or small onion is frequently used making this fish curry. However, I am only available with medium sized onion and hence opted for that. Last but not least, I skipped coconut oil and used refined oil for making the fish curry however to make Malabar Fish Curry requirement of Oil is really less and that actually makes this curry special and a comfort dish.Print
Kerala style Coconut milk and tamarind based fish curry with a tempering of curry leaves: Malabar Fish Curry is an ultimate fish dish from the southern state of India
- Fish Chunks: 4-5; 100 g each (I used Katla Fish)
To make the Curry:
- Scrapped Coconut: 1.5 Cup
- Tamarind Paste: 1 tablespoon
- Green Chili: 2-3
- Shallot or medium sized onion: 2
- Ginger Paste: ½ teaspoon
- Garlic Paste: ½ teaspoon
- Turmeric Powder: ½ teaspoon
- Red Chili Powder: 1 teaspoon (adjust as per taste)
- Coriander Powder: ½ teaspoon
- Sugar: 1 teaspoon (completely optional; and for my bong taste bud only)
- Salt: 1 teaspoon or as per taste
- Curry Leaves: 15-20
- Mustard Seed: 1 teaspoon
- Refined oil/ Coconut Oil: 1 tablespoon
- Wash Fish chunks under running water keep aside.
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- In a grinder make a paste of freshly scraped coconut along with Turmeric Powder by adding a little water.
- Mix one cup 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 Coconut paste along with the water in a deep bottom pan and start cooking over medium heat.
- Add Tamarind paste mix with the spices to it and add 1 more cup of water.
- Add Onion, Ginger paste, Garlic paste and green chili and bring the curry to 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 fished once to cook both the side equally.
- In the meantime, heat oil in another pan and temper the oil with Mustard Seed 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.
Instead of coconut paste; coconut milk can also be used.
Moderate Chili according to taste
Adding Sugar is completely optional.
- Category: Fish
- Cuisine: South Indian
Other 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!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.