Flowers are blooming, the sun is shining and there’s a fresh new summer dish on our menu to celebrate the start of the summer season. Malabar Fish Curry is one of our favourite dishes for summertime. It’s easy to prepare on those busy summer days or nights when you’re out enjoying the best time and weather of the year. You can check it out on our menu or prepare it for yourself at home with the recipe below.
This curry is a fresh, creamy, spicy, tangy dish that originates from the Indian state of Kerala situated in the Southern part of the country, along the Malabar coast. This tasty dish will transport you to the tropical, palm tree filled shorelines of the Malabar coast known for its relaxed pace of life. It boasts an exotic array of flavours including fresh ground coconut, ginger root, turmeric, fresh tamarind and bright green chilli. Oh, and of course, you favourite fresh fish from the local seafood market! If you’re living in or visiting Vancouver, check out the best 10 seafood markets the city has to offer.
Once you’ve gathered all of the ingredients, you can put the recipe together in about 30 minutes.
Indian Malabar Fish Curry Recipe
Here we go! It’s time to try something new and fresh this summer:
Prep Time: About 5 to 10 mins
Cooking Time: About 15 to 20 mins
Serves: 4 to 5 people
Recipe Source: Yummy Tummy
Fish – 300 grams (a firm fleshed fish is preferred, such as therachi fish)
Coconut – 1.5 cup grated
Turmeric Powder – 1/2 tsp
Chilli Powder – 1 tbsp or to taste (based on your desired level of spice)
Ginger – 1 tsp finely grated or chopped
Green Chilli – 1
Tamarind – a small lemon size or 3 tbsp of tamarind pulp
Shallots/ Sambar Onion – 3 peeled & sliced thinly
Mustard Seeds / Kaduku – 1/2 tsp
Sprig of Curry Leaves
Coconut Oil – 1 tbsp
Salt to taste
Debone and cut your fish into small or medium sized chunks and set aside.
Chop the shallot into medium sized slices and set aside.
Before you start preparing the curry, cook enough rice for about four to five people, so it’s ready when your curry is finished cooking.
Take the coconut and turmeric powder, add to a blender and puree until smooth.
Add the pureed coconut mixture to an Indian kadai, also known as a wok, or a large pot.
Add in the ginger, chilli powder, salt, tamarind pulp, green chilli and some water. Mix well.
Bing the mixture to a boil, add in the fish pieces, turn the heat down and simmer for 8 to 10 minutes until the fish is cooked throughout.
While your curry is simmering and filling your house with its exotic aroma, it’s time to make the additional curry seasoning.
In a separate, smaller pot, heat a light tasting oil on medium (¼-⅓ cup), add in the mustard seeds, followed by the chopped shallots and the whole curry leaves. Let this mixture simmer until the shallots become slightly soft and the curry leaves slightly wilted.
By this time, your curry should be ready! Pour the oil seasoning over the curry in the kadai and mix well. Cover the pan with a lid until you are ready to serve it with your freshly prepared rice.
To see a step-by-step pictorial of the recipe, visit the Yummy Tummy blog.
We hope you enjoy it and if you’re in the neighbourhood, stop by for lunch or dinner!