Meal Prep · Indian
Malabar Fish Curry
A vibrant and tangy South Indian fish curry, rich with coconut and aromatic spices.
Ingredients
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Step-by-step- Clean and pat dry the fish pieces. Marinate lightly with a pinch of turmeric and salt, then set aside.
- Heat coconut oil in a traditional clay pot (chatti) or a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter.
- Add fenugreek seeds and curry leaves. Sauté for a few seconds until fragrant.
- Add sliced onions and green chilies. Sauté until the onions turn translucent and light golden.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Reduce heat to low, then add turmeric powder, Kashmiri chili powder, coriander powder, and black pepper powder. Sauté for 30 seconds, stirring constantly to prevent burning.
- Pour in the thin coconut milk and bring to a gentle simmer. Add the soaked Kudampuli along with its water.
- Carefully add the marinated fish pieces to the simmering curry. Gently shake the pan or stir very lightly to ensure the fish is submerged.
- Cover and cook on low heat for 10-12 minutes, or until the fish is cooked through and flaky. Avoid overcooking.
- Add the thick coconut milk and salt to taste. Gently stir and heat through for 2-3 minutes without boiling, as boiling can curdle the thick coconut milk.
- Garnish with fresh coriander leaves and serve hot with steamed rice, appam, or idiyappam.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 30 g |
| Fat | 25 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled curry in an airtight container. The flavors often deepen overnight.
Freezer Up to 1 month
Transfer cooled curry (without the fish if possible, as fish can become tough) to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Alternatively, microwave in short bursts, stirring in between. Do not boil vigorously.
Chef’s Corner
- For authentic flavor, use Kudampuli (Malabar tamarind). If unavailable, use a small piece of regular tamarind pulp soaked in water, but adjust to taste as Kudampuli has a distinct sourness.
- Use a firm white fish that holds its shape well during cooking. Avoid stirring the curry too much once the fish is added to prevent it from breaking apart.
- Allowing the curry to rest for a few hours or even overnight often enhances the flavors significantly, making it taste even better the next day.
