Delicious Malabar Fish Curry Recipe To Treat Your Guests: 4 Steps Procedure

Malabar Fish Curry recipe is a tasty dish from Kerala, India. It’s a special recipe full of flavors from the coast. The curry has creamy coconut, a bit of spice, and a tangy touch from tamarind. Fish pieces are cooked in this flavorful curry to make a dish that’s not just delicious but also a nod to the coastal food traditions. Malabar Fish Curry is like a tasty journey to sunny shores and the sea. It’s a popular dish that brings together bold flavors and cultural influences, showing the rich variety of Indian food.

Ingredients – Malabar Fish Curry Recipe

For Marinating Fish:

• 500 grams fish (preferably a firm fish like kingfish or mackerel), cleaned and cut into pieces
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For the Curry:

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 large onion, finely sliced
• 1 sprig curry leaves
• 2 green chilies, slit
• 1 tablespoon ginger, finely chopped
• 1 tablespoon garlic, finely chopped
• 2 medium-sized tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 tablespoon red chili powder (adjust to taste)
• 1 cup thin coconut milk
• 1/2 cup thick coconut milk
• Salt to taste

For Tamarind Paste:

• Small lime-sized ball of tamarind soaked in 1/2 cup warm water

Instructions – Malabar Fish Curry Recipe

1. Marinate the Fish:
   • In a bowl, combine the fish pieces with turmeric powder, red chili powder, and salt. Let it marinate for about 15-20 minutes.
2. Prepare Tamarind Paste:
   • Soak the tamarind in warm water and extract the pulp. Set aside.
3. Cooking the Curry:
   • Heat coconut oil in a pan. Add mustard seeds and let them splutter.
   • Add sliced onions and curry leaves. Saute until the onions turn golden brown.
   • Add chopped ginger and garlic. Saute for a couple of minutes until the raw smell disappears.
   • Add turmeric powder, coriander powder, and red chili powder. Saute for a minute.
   • Add chopped tomatoes and cook until they are soft and the oil starts to separate.
   • Pour in the thin coconut milk and bring it to a gentle simmer. Add salt.
   • Add the marinated fish pieces. Cover and cook on low heat until the fish is cooked through.
   • Once the fish is cooked, add the thick coconut milk and slit green chilies. Simmer for a few more minutes.
   • Finally, add the tamarind pulp (strained) for a tangy flavor. Adjust salt and spice levels according to your taste.
4. Serve:
   • Once the curry has thickened and the flavors have melded, remove it from heat.
   • Garnish with fresh curry leaves and serve the Malabar Fish Curry hot with steamed rice or appam.

Also Read: Easy Masala Dosa Recipe in just 4 steps: Surprise your tastebuds

Tips – Malabar Fish Curry Recipe

1. Choose Fresh Fish: Use fresh fish for the best flavor. Firm-fleshed fish like kingfish or mackerel work well in this curry.
2. Marination Time: Allow the fish to marinate for at least 15-20 minutes with turmeric powder, red chili powder, and salt. This helps the fish absorb the flavors.
3. Use Coconut Oil: Coconut oil adds an authentic flavor to the curry. If you don’t have coconut oil, you can use any other cooking oil, but coconut oil is preferred for an authentic taste.
4. Mustard Seeds: The crackling of mustard seeds in hot oil is a characteristic sound in many South Indian dishes. Make sure to let them splutter before adding other ingredients.
5. Fresh Curry Leaves: Curry leaves add a unique aroma to the curry. If possible, use fresh curry leaves for the best flavor. Add some at the end as a garnish too.

FAQs – Malabar Fish Curry Recipe

1. Can I use frozen fish for this recipe?
   • Yes, you can use frozen fish, but it’s preferable to thaw it first. Allow the fish to thaw in the refrigerator before marinating to ensure it absorbs the flavors properly.
2. What can I substitute for fresh curry leaves?
   • If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves contribute a distinctive flavor, so try to use them if possible.
3. Can I use coconut milk from a can?
   • Yes, you can use canned coconut milk. For thin coconut milk, dilute it with water. The thick coconut milk from the can can be used as is. Adjust the quantity based on your preferred consistency.
4. How do I adjust the spiciness of the curry?
   • To control the spiciness, adjust the amount of red chili powder and green chilies. Start with a smaller amount and add more later if needed, tasting as you go.
5. What kind of tamarind should I use?
   • Use tamarind pulp or paste for convenience. If using tamarind with seeds, soak a small lime-sized ball in warm water, then extract the pulp by straining. Adjust the amount based on your taste preferences.
6. Can I make this curry in advance?
   • Yes, you can make the curry in advance. In fact, the flavors often intensify over time. Reheat gently on the stove, and you may need to adjust the consistency with a bit of water or coconut milk.

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