Malabar Fish Curry
- Total Time: 25 mins
- Yield: 4 People 1x
Description
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
Ingredients
- Fish Chunks: 4-5; 100 g each (I used Katla Fish)
To make the Curry:
- Scrapped Coconut: 1.5 cup
- Tamarind Paste: 1 Tbsp.
- Green Chili: 2-3
- Shallot or medium sized onion: 2
- Ginger Paste: ½ Tsp.
- Garlic Paste: ½ Tsp.
- Turmeric Powder: ½ Tsp.
- Red Chili Powder: 1 Tsp. (adjust as per taste)
- Coriander Powder: ½ Tsp.
- Sugar: 1 Tsp. (completely optional; and for my bong taste bud only)
- Salt: 1 Tsp. or as per taste
For tempering:
- Curry Leaves: 15-20
- Mustard Seed: 1 Tsp.
- Refined oil/ Coconut Oil: 1 Tbsp.
Instructions
- 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.
Notes
Instead of coconut paste; coconut milk can also be used.
Moderate Chili according to taste
Adding Sugar is completely optional.
- Prep Time: 10 mins
- Cook Time: 15 mins
- 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)
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