Malabar Fish Curry
Experience the authentic flavors of coastal Kerala with Malabar Fish Curry, a rich and aromatic dish that perfectly balances heat, tang, and creaminess. This traditional South Indian curry pairs tender fish like kingfish, mackerel, or pomfret with a luscious base of coconut milk, tangy tamarind, and fragrant spices like fenugreek and Kashmiri chili. Enhanced with the earthy aroma of curry leaves and the golden savoriness of sautéed shallots and garlic, every bite is a delightful burst of bold and vibrant flavors. Ready in just 50 minutes, this curry is the ultimate pairing for steamed rice or flaky Malabar parottas, making it a must-try for lovers of Indian cuisine. Perfect for weeknight dinners or special occasions, this Malabar Fish Curry brings the taste of the tropics straight to your plate.
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Recipe Information
Ingredients
- 500 grams Fish (such as kingfish, mackerel, or pomfret)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Fenugreek seeds
- 10 leaves Curry leaves
- 10 pieces Shallots (sliced)
- 2 pieces Green chilies (slit)
- 4 cloves Garlic (crushed)
- 1 inch piece Ginger (finely chopped)
- 1.5 teaspoons Kashmiri red chili powder
- 1.5 teaspoons Coriander powder
- 2 tablespoons Tamarind pulp
- 200 milliliters Coconut milk
- 300 milliliters Water
Instructions
Clean and cut the fish into medium-sized pieces. Rub them with turmeric powder and half the salt. Set aside for about 10 minutes.
Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add fenugreek seeds and curry leaves, ensuring they don't burn.
Stir in the sliced shallots, green chilies, garlic, and ginger. Sauté until the shallots turn golden brown.
Add Kashmiri red chili powder and coriander powder. Sauté on a low flame, stirring constantly, until the spices release their aroma.
Add the tamarind pulp and water. Bring the mixture to a gentle boil.
Add the marinated fish pieces to the pan. Cover and cook on a low-medium flame for about 10–12 minutes, or until the fish is fully cooked and tender.
Pour in the coconut milk and adjust the salt as needed. Heat gently, ensuring not to boil, as the coconut milk can curdle.
Turn off the heat and let the curry rest for a few minutes to allow the flavors to meld.
Serve hot with steamed rice or Malabar parottas.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 62.1 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 56.2 mcg | 281% | |
| Calcium | 379 mg | 29% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3897 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
