Dish

Malabar Fish Curry

Fish curry from Kerala

Malabar Fish Curry is made by cooking fish in a mixture of coconut milk, tamarind, and a variety of spices, including cumin, coriander, and turmeric. The dish is typically served with rice or bread and is a staple in many households in Kerala. The combination of the spicy curry and the tender fish makes for a delicious and satisfying meal.

Asian cuisine› Indian cuisine

Seafood› Fish Dish

Origins and history

Malabar Fish Curry has its roots in the Malabar region of Kerala, where it was originally made with mackerel. Today, the dish is made with a variety of fish, including kingfish, tuna, and snapper. The dish is a staple in many households in Kerala and is also popular in other parts of India.

Dietary considerations

Malabar Fish Curry is a gluten-free and dairy-free dish that is suitable for those with these dietary restrictions. However, the dish does contain fish and may not be suitable for those with seafood allergies.

Variations

There are many variations of Malabar Fish Curry, with different regions of Kerala having their own unique take on the dish. Some variations include using different types of fish and adding additional spices to the curry.

Presentation and garnishing

Malabar Fish Curry is typically served in a bowl with rice or bread on the side. Garnish with fresh cilantro and lime wedges for added flavor.

Tips & Tricks

When cooking the fish, be sure to not overcook it as it can become tough and rubbery. Additionally, be sure to adjust the amount of spice in the curry to your personal taste.

Side-dishes

Rice is a traditional side dish for Malabar Fish Curry. Other side dishes that pair well with the dish include naan bread and papadum.

Drink pairings

A light and refreshing beer, such as a pilsner or lager, pairs well with the spicy flavors of the curry. A crisp white wine, such as a sauvignon blanc or pinot grigio, also pairs well with the dish.

Delicious Malabar Fish Curry recipes

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Fiery Hakka Fish Delight