Malabar Fish Curry
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Malabar Fish Curry is a signature coastal delicacy from the northern regions of Kerala, known for its bold and spicy flavor profile. This traditional recipe features fish simmered in a vibrant red gravy made with coconut milk, shallots, and the distinct tartness of Kudampuli (Malabar tamarind). The tempering of mustard seeds, fenugreek, and fresh curry leaves in coconut oil provides a deep, authentic aroma. Its taste is a perfect balance of fiery heat and soothing creaminess, making it a favorite for seafood lovers. It is traditionally enjoyed with steamed red rice or lacy appams for a complete Malabar meal experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Kudampuli (smoked tamarind) is essential for the authentic smoky-sour Malabar taste.
- Using a clay pot (Meen Chatti) enhances the flavor and retains heat perfectly.
- Shallots (small onions) provide a much deeper sweetness compared to regular onions.
- Do not boil the curry after adding thick coconut milk to prevent it from splitting.
Nutritional Information(Per 250g)
310 kcal
19g
22g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.