Malabar Fish Curry

Ingredients

• 500g (1.1 lb) fish fillets, cut into pieces 500g (1.1 lb) fish fillets, cut into pieces
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons Kashmiri red chili powder 2 teaspoons Kashmiri red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 cup coconut milk 1 cup coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a pan over medium heat. Add fenugreek seeds and mustard seeds. Once they start to splutter, add curry leaves and sauté for a few seconds.
2. 2.
   Add chopped onions and sauté until they turn golden brown.
3. 3.
   Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. 4.
   Add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for a minute.
5. 5.
   Add chopped tomatoes and cook until they turn soft and mushy.
6. 6.
   Add coconut milk and tamarind paste. Stir well and bring the curry to a gentle simmer.
7. 7.
   Add fish pieces and season with salt. Cover the pan and cook for about 10-15 minutes or until the fish is cooked through.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or appam.

Treat your ingredients with care...

• Tamarind paste — Soak tamarind in warm water for 10 minutes, then extract the pulp and discard the seeds before using.
• Kashmiri red chili powder — If you prefer a spicier curry, you can increase the amount of chili powder according to your taste preference.

Tips & Tricks

• For a more authentic flavor, use fresh coconut milk instead of canned.
• Adjust the spiciness by adding more or less Kashmiri red chili powder.
• Marinate the fish in a mixture of turmeric and salt for 15 minutes before cooking to enhance its flavor.

Serving advice

Serve the Malabar Fish Curry hot with steamed rice or appam. The flavors intensify when the curry is allowed to sit for a while, so it can be even more delicious the next day.

Presentation advice

Garnish the curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Indian copper or clay pot for an authentic touch.