Malabar Fish Curry


Mackerel – 1 kg  cut into pieces

Onion – 1 big chopped

Ginger – 1 tbsp chopped

Garlic – 1 tbsp chopped

Green chillies – 6 slit

Curry leaves – 2 sprigs

Tomatoes – 2 chopped

Coriander powder – 2 tsp

Fish masala – 2 tsp (optional)

Chilly powder -3 tsp

Turmeric powder -2 tsp

Tamarind – 1 small lemon size

Grated coconut – 1 cup

Water – 3 cups

Salt – to taste

For Tempering

Small onions – 5 sliced

Curry leaves – 2 sprigs

Mustard seeds – 1 tsp

Fenugreek seeds/ Uluva – 1/4 tsp

Coconut oil – 1 1/2 tbsp



Soak the tamarind in 1 cup of water for half an hour.  In a large pan or chatti, mix together onions, ginger, garlic, green chillies, curry leaves, tomatoes, spice powders, tamarind extract, salt and 2 cups of water.  Close with a lid and allow it to boil.  Add the fish pieces and cook covered on a medium heat for 15 minutes.  Grind the coconut to a fine paste adding enough water.  Add this paste to the fish and gently mix in with a small spoon.  Cook for another 10 minutes more.  Switch off the flame when the gravy is thick.  Heat oil in a small pan and splutter mustard seeds and fenugreek seeds.  Add the small onions and curry leaves and fry till golden brown.  Pour this over the fish curry.  Gently mix in with a spoon.  Serve lip-smacking ‘Malabar Fish Curry’ with rice, chapathi, appam or puttu.  Enjoy!

Use any fish of your choice.

Add more coriander powder if you are not using fish masala.

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