This fish curry is creamy, a little spicy, tangy, and really packs a flavorful punch. It’s inspired by the diverse seafood culture of western costal Indian called the Malabar Coast. It extends from the western state of Gujarat all the way down south to Kerala and includes the regions of Goa, Konkan, Kerala. The cuisine along this coast is diverse every few miles so its not fair to bunch all of them into one term of Malabar. However some ingredients dominate in literally every recipe from here like curry leaves, tamarind, mustard seeds, asafetida, coconut, hot chili powder also the usual suspects like onions, garlic, ginger. This recipe has all these lovely ingredients and them some more.
I have to admit – cooking with fish can be a little tricky, that’s because unlike chicken or meats, fish come in a variety of textures, cooking times may vary depending on the density of the fish, this can intimidate a lot of people and people shy away from cooking fish. We are going to decode some of that fear so you can enjoy cooking fish and eating this healthy protein. This recipe is written with a firm, non oily white fish in mind, my preferred varieties include halibut, sea bass, barramundi, mahi mahi these are relatively easy to get fresh wild caught in the U.S specially in the summertime. In India I would seek fresh pomfret, Seer, Red Snapper. I highly recommend you check with your local fish monger for the local firm, non oily white fish.
Indian fish curries from the south can be vey spicy, we personals don’t eat very high level of spice/chili hotness, so moderate the heat to your liking. I like a combination of Kashmiri chili powder(mild) and green chillies(hot Thai or Serrano ), Sour/tang component varies a lot from region to region in coastal India each adding a different flavor and complexity to the dish. Souring agents like tamarind, raw mango, Kokum, malt vinegar, day old yogurt, if nothing tomatoes are the most popular. For this recipe Ive used tamarind. The sweetness in this dish comes from coconut milk and finally the aromatics of curry leaf, cumin, coriander, garlic, ginger and a few whole spices truly leave you with a memorable taste that you’ll want to revisit again and again.
Ingredients Highlights
- Aromatics: the heroes of every Indian curry; garlic ginger are to be minced. Blended with turmeric cumin, cardamom, clove, coriander powder, Kashmiri red chilli powder, and green chillies.
- Tamarind: were going to use tamarind to add some well needed tang. If tamarind is hard to find try using malt vinegar or lemon juice. Local souring agents include raw mango, malt vinegar(Goan) or kokum.
- Coconut Oil: coconut oil would be ideal, or use what you have, we need just a little for the tempering. Well also need a cup each of light and thick coconut milk for the curry.
- Mustard Seeds: Mustard seeds add a hint of that unique pungency and mustard flavor to the curry.
- Curry Leaves: curry leaves takes this dish to the next level adding that signature that we associate Malabar/ South Indian cuisine with.
- Fenugreek (Methi) Seeds: a little goes a long way here, 1/8th will do the trick.
Tips To Make The Best Malabar Fish Curry
- Try to get fresh fish when possible, it makes a big difference. Alternatively frozen fish or large shrimp with the same weight will work.
- This curry comes together under 30 minutes, there is no sautéing onions or cooking for an extended period of time and fish cooks fast.
- The curry tastes best after resting for a hour or at least a few minutes, it allows the flavors to develop and mellow out.
- Best eaten the day it’s made, leftovers can be stored in the refrigerator in an airtight container for up to 2 days. This recipe serves 4 as a main course.
Malabar Fish Curry
Ingredients
- 1 lb fresh firm white fish fillet halibut, sea bass, mahi mahi, red snapper or similar
- 1 tbsp ground coriander seeds
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1½ tbsp concenntrated tamarind paste, dissolved in ¼ cup water or 1½ tbsp malt vinegar
- 1 cup light coconut milk or water
- 1 cup thick or regular coconut milk first pressed
- ½ tsp turmeric
- ¼ tsp ground black pepper
- 1 Thai green chili or Serrano deseeded for mild curry
- 1 tsp kashmiri chili powder
- 1 fat inch piece ginger minced
- 6 cloves garlic
- 2 green cardamom
- 2-3 whole cloves
- ⅛ tsp fenugreek seeds
- 1 tbsp coconut oil or any neutral oil
- 2 sprigs about 10 curry leavers
- sea salt to taste
Instructions
- Add garlic, Kashmiri red chilli, turmeric, coriander powder, cardamom, cloves, green chillies, black pepper and 2 tablespoons of water to the small food processor. Grind this to a fine paste and set aside.
- Heat oil in a saute pan. Add the mustard seeds, fenugreek seeds, cumin seeds and allow to sizzle for a few seconds. Add the curry leaves, asafetida and sauté for 1 minute on low heat until fragrant.
- Add the prepared paste, light coconut milk, tamarind solution, and ¼ cup water to the food processor swirling+ shake to remove the paste still in the jar. Add this to the pan and continue to sauté for 5-7 minutes on low heat until the raw flavor of the spices has mellowed.
- Add the fish pieces, regular thick coconut milk and simmer, covered for 7-10 minutes(depending on the thickness of the fillets) or until the fish is fully cooked, gently submerge them in the curry.
- Serve with steamed rice, papadum, vegetables or salad.
Would love to try this recipe, if I can locate the curry leaves.
You can find curry leaves at any well stocked Indian, Asian markets and farmers market with large Indian population. Hope you get to try the recipe John.
What can be us d in place of curry leaves? Will this curry work with salmon.
I have not tried the recipe with salmon, Salmon is a rich fatty fish, this recipe may not work or may need adjustments. There’s really no substitute for curry leaves, if you have access to Indian grocery stores you may find them there fresh or dried. The recipe is still good even without the curry leaves.