Malabar Fish Curry

Experience the authentic flavors of coastal Kerala with Malabar Fish Curry, a rich and aromatic dish that perfectly balances heat, tang, and creaminess. This traditional South Indian curry pairs tender fish like kingfish, mackerel, or pomfret with a luscious base of coconut milk, tangy tamarind, and fragrant spices like fenugreek and Kashmiri chili. Enhanced with the earthy aroma of curry leaves and the golden savoriness of sautéed shallots and garlic, every bite is a delightful burst of bold and vibrant flavors. Ready in just 50 minutes, this curry is the ultimate pairing for steamed rice or flaky Malabar parottas, making it a must-try for lovers of Indian cuisine. Perfect for weeknight dinners or special occasions, this Malabar Fish Curry brings the taste of the tropics straight to your plate.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Fish (such as kingfish, mackerel, or pomfret)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 0.25 teaspoon Fenugreek seeds
• 10 leaves Curry leaves
• 10 pieces Shallots (sliced)
• 2 pieces Green chilies (slit)
• 4 cloves Garlic (crushed)
• 1 inch piece Ginger (finely chopped)
• 1.5 teaspoons Kashmiri red chili powder
• 1.5 teaspoons Coriander powder
• 2 tablespoons Tamarind pulp
• 200 milliliters Coconut milk
• 300 milliliters Water

Directions

Step 1

Clean and cut the fish into medium-sized pieces. Rub them with turmeric powder and half the salt. Set aside for about 10 minutes.

Step 2

Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.

Step 3

Add fenugreek seeds and curry leaves, ensuring they don't burn.

Step 4

Stir in the sliced shallots, green chilies, garlic, and ginger. Sauté until the shallots turn golden brown.

Step 5

Add Kashmiri red chili powder and coriander powder. Sauté on a low flame, stirring constantly, until the spices release their aroma.

Step 6

Add the tamarind pulp and water. Bring the mixture to a gentle boil.

Step 7

Add the marinated fish pieces to the pan. Cover and cook on a low-medium flame for about 10–12 minutes, or until the fish is fully cooked and tender.

Step 8

Pour in the coconut milk and adjust the salt as needed. Heat gently, ensuring not to boil, as the coconut milk can curdle.

Step 9

Turn off the heat and let the curry rest for a few minutes to allow the flavors to meld.

Step 10

Serve hot with steamed rice or Malabar parottas.

Nutrition Facts

Serving size	1531.7 grams (1531.7g)

Amount per serving	% Daily Value*
Calories	1786

Total Fat 96.00g	123%
Saturated Fat 39.60g	198%
Polyunsaturated Fat 0.50g
Cholesterol 350mg	117%
Sodium 2924mg	127%
Total Carbohydrate 117.70g	43%
Dietary Fiber 19.30g	69%
Total Sugars 62.10g
Protein 114.20g	228%

Vitamin D 2250IU	11250%
Calcium 379mg	29%
Iron 15mg	82%
Potassium 3897mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 25.5%

Carbs: 26.3%