Delicious Malabar Fish Curry (with Thick Gravy)
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Delicious marinated, and lightly fried fish steaks simmered in a thick coconut milk gravy. It’s finger-licking good!
The Recipe Intro↓ has step-wise pics, related links as well as Malayalam Recipe Video. If you’d like to check it out.
♦Prep time:10MIN ♦Cook time:30MIN ♦Yield:4 Servings.
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Firm fleshed fish, boneless, skinless; cut into cubes or steaks | ½ kg /Just over a pound | |
| Red Onions, chopped finely | 2 | |
| Mild green chilies, sliced | 2 long / 4 Tbsp | |
| Fresh Curry leaves | 2 stalks | |
| Mild Chili Powder | 2 tsp | |
| Coriander powder | 2 tsp | |
| Turmeric powder | ¼ tsp | |
| Coconut milk | 2- 2½ cups | |
| Sunflower oil (for shallow frying) | As needed (About ¼ cup) | |
| Coconut oil | 3 Tbsp |
For the Marinade:
| Finely Crushed Fresh Ginger | ½ Tbsp | |
| Small yellow lime (Indian variety) | Juice of one | |
| Mild chili powder | 2 ½ Tbsp | |
| Pepper powder | 1 tsp | |
| Salt | 1 tsp (to taste) |
Method:
- To the washed and drained cubes of fish, add the ingredients for the ‘Marinade’ and rub gently into the fish.
- Marinate at room temperature for 30 minutes. In the meantime, chop up the required ingredients.
- Heat a pan with vegetable oil or Sunflower oil to shallow fry the fish.
- Add the pieces, spaced evenly, and fry very lightly on both sides.
- While the fish is being fried, add coconut oil to another pot.
- When hot, Add the onion, green chili, and curry leaves.
- Saute well on medium heat, stirring till the onion is just changing color and softened.
- Add the spice powders (chili, coriander, and turmeric).
- Stir till nicely aromatic, sprinkling a little water if needed so that the masala does not burn.
- Add the fried fish pieces and toss with the masala, gently.
- Now add the coconut milk ( just enough to cover up the fish). The milk should not be too thick and not too thin.
- Bring to a simmer. Cover and cook for 10 minutes or so till the gravy is thickened and reduced.
- Add a tiny amount of loose coconut milk if the gravy has become overly dry and just heat up once more.
- Allow to rest for some time before serving with HOT Rice! So yummy!
Delicious Malabar Fish Curry (with Thick Gravy)
Notes:
- The fish must be extremely fresh for this delicious dish. Also make sure to use skinless, boneless pieces only.
- You can also use fish steaks with bones for ease of frying. But I prefer to remove the bones before adding to the gravy.
Key Ingredients: Fish, Onion, Green Chilli, Ginger, Lemon, Curry leaves, Common Spice powders, Coconut Milk/Cream, Oil, Salt.
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