Here is the authentic recipe for Malabar Fish Curry from India, an iconic dish from the Malabar Coast in Kerala. This curry is prepared with fish (such as cod or any other white-fleshed fish) and a spicy coconut milk sauce.

Fish Curry Malabar (India)

India

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Preparation time: 10 minutes Cooking time 30 minutes Total time 40 minutes

Difficulty: Intermediate Servings: 4

Preparation

Ingredients

Portions

• 500g of cod ( or any other white-fleshed fish)

• 2 tablespoons of coconut oil (or other vegetable oil)

• 1 large onion, thinly sliced

• 2 ripe tomatoes, finely chopped

• 3 3 cloves of garlic, minced

• 1 piece of ginger (approximately 2 cm)

• 2 green chilies, cut in half (adjust to taste)

• ^1/2 _tsp mustard seeds​

• ^1/2 tsp fenugreek seeds ₍ optional )

• 1 sprig of curry (10 leaves, these can be replaced with kaffir lime zest or, failing that, basil)

• ^1/2 _tsp turmeric powder​

• 1 tsp of coriander powder

• 1 tsp of red chili powder (or paprika for less spice)

• 200 ml of thick coconut milk (preferably fresh or canned)

• 300 ml of water

• Juice of half a lemon

• 1 tsp tamarind paste (optional)

• Fresh coriander for garnish

Preparation

1. Prepare the spiced base:
2. Heat the coconut oil in a large frying pan or a heavy-bottomed pot.
3. Add the mustard seeds and fenugreek seeds. Once they start to pop, add the curry leaves, garlic, ginger, and green chilies. Stir-fry until the garlic is lightly browned.
4. Add the onions and tomatoes:
5. Add the sliced ​​onions and sauté until they become translucent.
6. Add the chopped tomatoes and cook until they soften and turn into a paste.
7. Incorporate the spices:

8. Add the turmeric, ground coriander, red chili, and tamarind. Stir-fry for 1 to 2 minutes to allow the spices to release their aromas.

9. Add the coconut milk and water:
10. Pour in the coconut milk and water. Bring to a boil, then reduce the heat to low and simmer for 5 to 7 minutes to allow the flavors to blend.
11. Add the fish:
12. Add the cod pieces to the sauce. Simmer over low heat for about 10 minutes, until the fish is cooked through. The fish should be tender and well coated in the sauce.
13. Adjust the seasoning:
14. Add salt to taste and lemon juice to balance the acidity.
15. Serve :
16. Garnish with freshly chopped coriander and serve hot with basmati rice or appams (Kerala pancakes).
17. Notes:
18. You can adjust the amount of chili pepper according to your tolerance for spiciness.
19. This dish is often better the next day, as the flavors have more time to meld.

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