📝 About This Recipe
Transport your senses to the sun-drenched shores of Kerala with this quintessential Malabar Fish Curry, a harmonious blend of fiery spices and cooling coconut milk. This dish is defined by the unique, smoky tang of Kudampuli (Malabar tamarind) and the fragrant aroma of fresh curry leaves tempered in pure coconut oil. It is a soul-warming delicacy that perfectly captures the vibrant culinary heritage of India's spice coast, offering a complex depth of flavor that improves with every passing hour.
🥗 Ingredients
The Fish & Marinade
- 500 grams Kingfish or Seer Fish (cut into medium-sized steaks or cubes)
- 1/2 teaspoon Turmeric powder (for marinade)
- 1/2 teaspoon Salt (to taste)
The Aromatics & Spices
- 3 tablespoons Coconut oil (pure virgin coconut oil is preferred)
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Fenugreek seeds (do not brown too much or they turn bitter)
- 10-12 pieces Shallots (thinly sliced)
- 1 inch Ginger (julienned or finely crushed)
- 6 cloves Garlic (sliced or crushed)
- 3-4 pieces Green chilies (slit lengthwise)
- 2 sprigs Curry leaves (fresh is essential)
- 2 tablespoons Kashmiri red chili powder (gives a deep red color without excessive heat)
- 1 tablespoon Coriander powder
The Liquid Base
- 3 pieces Kudampuli (Malabar Tamarind) (soaked in 1/2 cup warm water)
- 1.5 cups Thin coconut milk (the second extract)
- 1/2 cup Thick coconut milk (the first extract)
👨🍳 Instructions
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1
Clean the fish pieces thoroughly. Rub them with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Set aside to marinate for 15-20 minutes.
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2
Wash the Kudampuli (Malabar tamarind) and soak it in half a cup of warm water for at least 15 minutes to release its juices.
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3
Heat the coconut oil in a 'Meen Chatti' (traditional clay pot) or a heavy-bottomed pan over medium heat.
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4
Once the oil is hot, add the mustard seeds. When they begin to splutter, add the fenugreek seeds and half of the curry leaves.
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5
Add the sliced shallots and sauté until they become translucent and slightly golden.
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6
Stir in the ginger, garlic, and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
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7
In a small bowl, mix the Kashmiri chili powder and coriander powder with a little water to form a paste. This prevents the spices from burning in the hot oil.
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8
Add the spice paste to the pan and cook on low heat for 2-3 minutes until the oil starts to separate from the masala.
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9
Pour in the thin coconut milk and the Kudampuli along with its soaking water. Add salt to taste and bring the liquid to a gentle simmer.
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10
Carefully slide the marinated fish pieces into the simmering gravy. Ensure the fish is mostly submerged. Cover and cook on medium-low heat for 10-12 minutes.
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11
Do not use a spoon to stir the curry as the fish is delicate and may break. Instead, hold the handles of the pot and gently swirl it to mix the flavors.
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12
Once the fish is cooked through, pour in the thick coconut milk. Lower the heat to the minimum and let it simmer for just 1-2 minutes. Do not let it boil vigorously or the coconut milk might curdle.
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13
Turn off the heat. Garnish with the remaining fresh curry leaves and a final teaspoon of raw coconut oil for a glossy finish and intense aroma.
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14
Cover the pot and let the curry rest for at least 30 minutes before serving; this allows the fish to absorb the tangy and spicy flavors.
💡 Chef's Tips
For the most authentic flavor, use a seasoned clay pot (Meen Chatti) which retains heat and imparts an earthy depth. If you cannot find Kudampuli, you can substitute with regular tamarind paste, but you will lose the signature smoky notes. Always use fresh curry leaves and coconut oil; dried leaves or neutral oils will significantly alter the character of the dish. This curry tastes even better the next day as the fish continues to marinate in the spicy, tangy gravy. Adjust the number of green chilies based on your heat tolerance, but remember the coconut milk will mellow the spice significantly.
🍽️ Serving Suggestions
Serve hot with traditional Kerala Matta rice (red parboiled rice) for an authentic experience. Pairs beautifully with Appam (lacey rice hoppers) or Idiyappam (string hoppers) to soak up the rich gravy. Accompany with a side of vegetable thoran (stir-fry with coconut) or a simple papadum. For a refreshing beverage pairing, try a glass of chilled buttermilk (Sambharam) or fresh lime juice with mint. A side of spicy mango pickle or onion salad provides a nice textural contrast.