Malabar Fish Curry Recipe

Ingredients

For the Fish

• 2 lbs firm white fish (kingfish, pomfret, or cod), cut into 2-inch pieces
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons coconut oil for shallow frying

For the Curry

• 3 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 2 dried red chilies
• 20-25 fresh curry leaves
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, minced
• 2-3 green chilies, slit lengthwise
• 2 large tomatoes, chopped

For the Spice Paste

• 2 tablespoons coriander seeds
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• ½ teaspoon garam masala
• 3 tablespoons water

For the Coconut Base

• 1 can (14 oz) coconut milk
• 1 cup thick coconut milk (or cream from top of canned milk)
• 2 tablespoons tamarind paste
• Salt to taste
• ½ teaspoon jaggery or brown sugar

Preparing the Fish

Start by gently cleaning the fish pieces and patting them completely dry with paper towels. Any excess moisture will cause dangerous splattering when the fish hits the hot oil, so this step is crucial for both safety and achieving a good sear.

In a shallow dish, combine the turmeric powder and salt. Gently coat each piece of fish with this mixture, ensuring all sides are evenly covered. The turmeric not only adds flavor and that beautiful golden color but also has natural antibacterial properties that help preserve the fish.

Let the seasoned fish rest for about 15 minutes while you prepare the other ingredients. This allows the salt to draw out any remaining moisture and the turmeric to penetrate the fish.

Creating the Spice Paste

In a dry pan over medium heat, lightly toast the coriander seeds for about 2-3 minutes until fragrant and slightly darker. This toasting step is essential for developing the deep, complex flavors that make Malabar curry so special.

Let the toasted coriander cool, then grind it in a spice grinder or mortar and pestle until fine. Combine with the red chili powder, turmeric, and garam masala, then add just enough water to form a smooth, thick paste. The paste should be the consistency of tomato paste – thick enough to coat a spoon but smooth enough to blend easily into the curry.

Shallow Frying the Fish

Heat 2 tablespoons of coconut oil in a heavy-bottomed pan or kadhai over medium-high heat. The oil should be hot enough that a small piece of fish sizzles immediately when added, but not so hot that it smokes.

Carefully add the seasoned fish pieces in a single layer, working in batches if necessary to avoid overcrowding. Fry for about 2-3 minutes per side until golden and just cooked through. The fish should have a lovely golden crust but still be tender inside.

Remove the fish to a plate lined with paper towels and set aside. Don’t worry about cooking it completely at this stage – it will finish cooking in the curry and absorb all those wonderful flavors.

Building the Curry Base

In the same pan used for the fish, heat 3 tablespoons of fresh coconut oil over medium heat. Add the mustard seeds and let them splutter and pop – this is the traditional tempering technique that forms the flavor foundation of South Indian cooking.

Add the fenugreek seeds, dried red chilies, and curry leaves. The curry leaves will splutter dramatically, so have a lid ready. This aromatic combination creates the distinctive smell that defines authentic Malabar cooking.

Add the sliced onions and cook until they’re soft and translucent, about 5-7 minutes. The onions should be well-cooked but not browned, as we want them to melt into the curry and provide sweetness rather than caramelized flavor.

Adding Aromatics

Add the minced garlic, ginger, and slit green chilies to the pan. Cook for another 2-3 minutes until fragrant, stirring constantly to prevent burning. The kitchen should smell absolutely incredible at this point.

Add the chopped tomatoes and cook until they break down and become jammy, about 8-10 minutes. The tomatoes provide acidity that balances the richness of the coconut milk and helps create the curry’s complex flavor profile.

Incorporating the Spices

Add the prepared spice paste to the pan and cook for 2-3 minutes, stirring constantly. You’ll hear it sizzle and see the oil begin to separate from the spices – this is exactly what you want. The raw smell of the spices should cook off and be replaced by a deep, aromatic fragrance.

If the mixture starts to stick or looks too dry, add a tablespoon of water and continue cooking. The spices need to cook thoroughly to eliminate any raw taste and develop their full flavor potential.

Adding the Coconut Milk

Pour in the regular coconut milk first, stirring to combine with the spice mixture. Bring this to a gentle simmer – avoid boiling vigorously as coconut milk can curdle if heated too aggressively.

Add the tamarind paste, salt, and jaggery, stirring until everything is well dissolved. The tamarind provides the signature tangy note that makes Malabar curry so distinctive, while the jaggery adds a subtle sweetness that rounds out the flavors.

Let the curry simmer gently for about 10 minutes, allowing all the flavors to meld together and the sauce to reduce slightly. It should be thick enough to coat the back of a spoon but still pourable.

Finishing the Curry

Gently nestle the fried fish pieces into the simmering curry, spooning some sauce over the top of each piece. Be gentle to avoid breaking the delicate fish.

Simmer for another 5-7 minutes, just until the fish is heated through and has absorbed some of the curry flavors. Don’t cook too long at this stage, as the fish can become tough and fall apart.

Finally, stir in the thick coconut milk or cream, which adds richness and creates that luxurious texture that makes this curry so satisfying. Heat through for just 2-3 minutes more.

Final Seasoning and Garnish

Taste and adjust the seasoning – you might want more salt, a touch more tamarind for tartness, or a pinch more jaggery for balance. The perfect Malabar fish curry should be aromatic, creamy, with a gentle heat and a lovely tang from the tamarind.

Garnish with fresh curry leaves and serve immediately while hot. The curry is best enjoyed fresh, when all the flavors are bright and the fish is at its most tender.

Serving Suggestions

Serve this fragrant curry with steamed basmati rice or traditional Kerala red rice, which has a nutty flavor that complements the coconut-based curry perfectly. Appam, the fermented rice pancakes of Kerala, are also a traditional and delicious accompaniment.

A simple cucumber salad dressed with yogurt and mustard seeds provides a cooling contrast to the warm spices, while papadums add textural interest to the meal.

Storage and Reheating

This curry actually improves in flavor after sitting for a few hours, as the spices continue to develop and meld. It can be stored in the refrigerator for up to 3 days and reheats beautifully on the stovetop over gentle heat.

When reheating, add a splash of coconut milk or water if the curry has thickened too much. Be gentle when stirring to keep the fish pieces intact.

Ingredient Notes

Fresh curry leaves are absolutely essential for authentic flavor – dried curry leaves or bay leaves are not suitable substitutes. Look for them in Indian grocery stores, and store extras in the freezer.

Use full-fat canned coconut milk for the best flavor and texture. Light coconut milk will result in a thinner, less rich curry that doesn’t capture the authentic Malabar experience.

This Malabar Fish Curry represents centuries of culinary tradition from India’s spice coast, where Arab, Portuguese, and local influences created a cuisine that’s both complex and comforting. Each aromatic spoonful tells the story of coastal Kerala, where the bounty of the sea meets the abundance of coconut groves and spice gardens.