More Fish Curry Recipes
- Fish Tikka Masala
- Indian Fish Curry
- Meen Mulakittathu | Red Fish Curry
- Goan fish Curry
- Malabar Fish Roast
- Kerala Fish Stew (Fish Molee)
- Kerala fish Curry
- Fish Coconut Curry
Malabar Fish Roast
This Malabar fish roast comes from the northern parts of Kerala. Fried fish is cooked in a delectable tangy and spicy sauce. Simply delicious!
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Ingredients
- 500 g fish cut into small pieces
To Marinate Fish:
- ½ teaspoon ground turmeric
- 1 teaspoon red chili powder
- Salt to taste
To Make the Curry:
- 2 tablespoon oil
- 1 small lemon sized tamarind soaked in ¼ cup water
- 1 teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon cumin seeds
- 1 large red onion chopped
- 2 green chilies cut in halves (optional)
- 5-6 garlic cloves crushed
- 2 cm fresh ginger crushed
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- 2-3 teaspoon red chili powder depending on your taste
- A pinch of asafoetida
- 2 medium tomatoes sliced or ¾ cup (187.5 ml) canned diced tomatoes
- 1 tablespoon white vinegar
- ½ cup coconut milk
- 1 sprig of curry leaves
- Salt to taste
- Water
Instructions
To Marinate Fish:
- Combine together ½ teaspoon ground turmeric, red chili powder and enough salt in a small bowl. Add a little water to make a smooth paste. Rub the marinade onto the fish pieces and marinate for at least 30 minutes in the refrigerator.
To Make the Curry:
- Heat 1 tablespoon oil in a frying pan on medium-high heat. Add fish pieces. When one side is brown and cooked, flip over to the other side and cook again. Drain on an absorbent towel. (Fry fish in batches if needed)
- Add the remaining oil into the pan, and splutter mustard, fenugreek, and cumin seeds. Add onions, and sauté for 2-3 minutes or until browned. Add green chillies (if using), and curry leaves.
- Add ginger and garlic. Saute 1-2 minutes or until aromatic. Add asafoetida, ½ teaspoon ground turmeric, ground coriander, and red chili powder. Saute for a few seconds, and season with ground black pepper.
- Stir in tomatoes and sauté for 2-3 minutes or until mushy. When oil separates, squeeze out the pulp from tamarind and add it to the curry. Add enough water to make a thick sauce. At this stage, add fish, cover it with lid and cook. When the fish is cooked, check the seasonings and add vinegar. Allow the fish curry to boil. Add coconut milk and remove from flame. Serve hot.
Nutrition
Serving: 1g | Calories: 426kcal | Carbohydrates: 36g | Protein: 37g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 71mg | Sodium: 271mg | Fiber: 7g | Sugar: 18g
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Lisa says
Hi Nish!
I really enjoyed this recipe. Making it was fun! It tastes divine.
Thank you