{"id":31471,"date":"2024-09-14T18:48:34","date_gmt":"2024-09-15T01:48:34","guid":{"rendered":"https:\/\/www.nourishdeliciously.com\/?p=31471"},"modified":"2025-04-25T13:07:10","modified_gmt":"2025-04-25T20:07:10","slug":"malabar-fish-curry","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=31471","title":{"rendered":"Malabar Fish Curry"},"content":{"rendered":"
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

This fish curry is creamy, a little spicy, tangy, and really packs a flavorful punch. It\u2019s 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. <\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

I have to admit \u2013 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. <\/p>\n\n\n\n

Indian fish curries from the south can be vey spicy,<\/strong> 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<\/strong> component varies a lot from region to region in coastal India each adding a different flavor and complexity to the dish. Souring agents <\/strong>like tamarind<\/a>, raw mango, Kokum, malt vinegar, day old yogurt, if nothing tomatoes are the most popular. For this recipe Ive used tamarind. The <\/em>sweetness<\/strong> 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\u2019ll want to revisit again and again.<\/p>\n\n\n\n

\"\"<\/figure><\/div>
\"\"<\/figure><\/div><\/div><\/div><\/div><\/div>\n\n\n\n

Ingredients Highlights<\/h2>\n\n\n\n