Malabar Fish Curry with Coconut Tamarind and Tomato

Kerala is known for its delicious fish and seafood. There are so many varieties of fish curry that are so very delicious. While in many curries, ‘kudampuli’ or gambooge is used, in the Malabar region, most curries only use tamarind as the souring agent.  Ground coconut, tomato and tamarind flavors this curry, which is so simple to make but so heartwarmingly comforting to eat as well! Served over rice with papad and vegetables or even for breakfast with puttu.  For this curry, I love to use the milk pepper  (thondan mulaku, ney mulaku (ghee pepper) or sambar chilli). It has the loveliest buttery or milky aroma. It can be replaced with any mild green chilli. The curry is also best made with fish like Seer Fish.

Scroll down for Video. .

You are here: Home > Fish and Seafood > Malabar Fish Curry with Coconut Tamarind and Tomato

Malabar Fish Curry with Coconut Tamarind and Tomato

Ingredients:

• 400 – 500 gms king fish /seer fish
• 1 red onion, sliced
• 1 tomato, chopped
• 2 – 3 ghee peppers  (thondan mulaku) – use any mild chilli if unavailable
• 3 tsp garlic, finely chopped
• 2 tsp ginger, finely chopped
• ¼ tsp fenugreek seeds
•  a large handful of curry leaves
• 2 Tbsp tamarind solution (made by soaking 1 Tbsp or tamarind pulp in a little hot water and straining the liquid)
• salt to taste ( around 1 tsp)
• 3 Tbsp coconut oil

For the ground coconut paste:

• 1 ¼ cups fresh grated coconut
• a little less than ½ tsp turmeric powder
• 1 tsp chilli powder
• 1 Tbsp coriander powder

Method:

• Slice the fish into desired size and remove the skin. Scrub with a little salt and rinse well. Set aside.
• Add the coconut and spices to make the paste to a small grinder jar. Add just enough water to assist in grinding to a very smooth paste.
• Heat the coconut oil in an earthen pot. Add the fenugreek seeds when the oil is hot and allow to splutter.
• Add the sliced onion first and then ginger and garlic followed  by the green chilli, curry leaves and lastly the tomato. (Stirring between each addition).
• Cook till the tomatoes are pulpy and mashed.
• Next, add the ground coconut paste to the earthen pot. Wash out the grinder jar with 1 ½ cups – 2 cups of water.
• Bring to a boil. Add the tamarind solution and salt. Stir well.
• Add the fish pieces to the simmering curry.
• Reduce heat and cook uncovered for about 10 minutes.
• When the curry has thickened, add a few more curry leaves and remove from heat. I garnished my curry with some sliced red chillies.
• Serve hot 🙂 and be happy!

Malabar Fish Curry with Coconut Tamarind and Tomato

Key Ingredients: Fish, Coconut, Tomato, Onion, Ginger, Garlic, Curry leaves, Fenugreek seeds, Tamarind, Salt, Coconut oil, Chillies.

Leave a comment if you tried – Malabar Fish Curry with Coconut Tamarind and Tomato.