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Fish Curry Malabar (India)

Here is the authentic recipe for India's Malabar Fish Curry This curry is prepared with fish (like cod or any other white-fleshed fish) and a spicy coconut milk sauce.

Difficulty Intermediate
Hour
Preparation time: 10 mins Cooking time: 30 mins Total time: 40 mins
Servings 4
Description

Ingredients
  • 500 g cod (or any other white-fleshed fish)
  • 2 Tbsp 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 (about 2 cm)
  • 2 green chili peppers, cut in half (adjust to taste)
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds (optional)
  • 1 branch of curry (10 leaves, you can replace them with kaffir lime zest or, failing that, basil)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red pepper powder (or paprika for less heat)
  • 200 ml thick coconut milk (preferably fresh or canned)
  • 300 ml of water
  • Juice of half a lemon
  • 1 tsp Tamarind paste (optional)
  • Fresh cilantro for garnish
Preparation
  1. Prepare the spicy base:
  2. Heat the coconut oil in a large skillet or heavy-bottomed pot.
  3. Add the mustard seeds and fenugreek seeds. Once they splutter, add curry leaves, garlic, ginger and green chillies. Sauté until the garlic turns light golden brown.
  4. Add the onions and tomatoes:
  5. Add the sliced ​​onions and fry until they become translucent.
  6. Add the chopped tomatoes and cook until they soften and turn into a paste.
  7. Add the spices:

  8. Add turmeric, coriander powder and red chilli and tamarind. Sauté for 1 to 2 minutes for 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 pieces of cod to the sauce. Simmer over low heat for about 10 minutes, until the fish is cooked. The fish should be tender and well coated with the sauce.
  13. Adjust the seasoning:
  14. Salt to taste and add lemon juice to balance the acidity.
  15. Serve :
  16. Garnish with chopped fresh 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 spiciness tolerance.
  19. This dish is often better the next day, as the flavors have more time to marry.
Read it online: https://glutenevasion.fr/recette/fish-curry-malabar/