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Malabar Fish Curry

Malabar Fish Curry

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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.

Malabar Fish Curry Recipe
Kerala Style Fish Curry
Authentic Malabar Seafood
Spicy Coconut Fish Curry
Traditional Kerala Fish Gravy
Best Malabar Fish Curry
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Nadan Meen Curry
Prep Time20 mins
Cook Time25 mins
Servings4 People
DifficultyMedium
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Ingredients

500g Fish (Kingfish or Pomfret)
2 cups Coconut milk
10-12 Shallots, sliced
2 large Tomatoes, chopped
1 tbsp Ginger-Garlic paste
2-3 pieces Kudampuli (soaked)
1 tsp Turmeric powder
2 tbsp Kashmiri Chili powder
1 tsp Fenugreek seeds
3 tbsp Coconut oil
Curry leaves
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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)

Calories

310 kcal

Protein

19g

Fat

22g

Carbs

10g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.