Malabari curry. Creamy coconut milk, fragrant spices, vibrant vegetables, and fresh curry leaves give this coastal curry its irresistible balance of warmth, richness and freshness. The curry sauce is infused with layers of spices and coconut milk making every spoonful delicious. Designed to elevate a simple meal!
Originating in the Malabar region along the Arabian Sea, this curry reflects the landscape around it. Coconut palms, rice fields, abundant seafood, and a long history of spice trading have shaped the food of the region. Depending on the household and occasion, this curry might be made with vegetables, chicken, fish, or prawns (shrimp). Like many traditional dishes, it has also evolved through generations of home cooks, and the simplest version uses beautifully vibrant seasonal produce.
For the vegetarian version, I have opted for a combination of carrots, broccoli, cauliflower, green beans, red bell pepper (capsicum), and green peas. Coconut milk in the curry makes all the difference acting as a bridge between the flavors. Apart from making the curry creamy, it also rounds out the sharpness of ginger and mellows the heat from the spices. For a home cook, good quality canned coconut milk is a convenient alternative to traditional style fresh coconut milk. Make sure you shake the can well before opening so the coconut solids and liquid are evenly combined.
A curry this fragrant deserves something that can carry its sauce. Steamed rice, is arguably, one of the simplest and best choices. However, the traditional pairing is matta or brown rice with a slightly chewy texture. For a festive occasion, try it with a fragrant rice dish, such as ghee rice or pulao. With the pantry staple coconut milk and a handful of everyday spices, you can bring that restaurant vibe into your kitchen easily.
Key Ingredients In Malabari Curry
- Vegetables - Cauliflower, carrots, beans, green peas, bell peppers (capsicum).
- Coconut milk - Makes the curry creamy.
- Spices - Turmeric, coriander, garam masala, black pepper.
How To Make Malabari Curry
Build the flavor - Start with the aromatics. Lightly sauté mustard seeds in oil. Cook the onions slowly to soften and develop a little color. Add curry leaves, ginger, garlic, and green chilies, letting them cook until fragrant. Then warm the spices and allow to bloom before you add in the tomatoes. Let the tomatoes turn mushy.
Simmering with coconut milk - Coat the veggies in this aromatic mixture and cook until tender. Finally coconut milk goes in. Coconut milk prefers a gentle heat, so resist the urge to turn up the heat. The finished sauce should be creamy enough to coat the back of a spoon, but loose enough to flow generously over rice. Add a sprinkle of garam masala, and that’s it.
Malabari Curry - Restaurant Style
Ingredients
- 1 tablespoon oil, coconut oil preferred
- ½ teaspoon mustard seeds
- 1 large onion, chopped
- 1 sprig curry leaves
- 2 garlic cloves, minced
- 1 cm ginger, minced
- 2 green chilies, slit
- ½ teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon red chili powder
- 1 tablespoon ground coriander
- 1 large tomato chopped
- 2 cups diced vegetables, (cauliflower, bell peppers or capsicum carrots, green beans)
- ½ cup water
- 1 cup coconut milk
- 1 teaspoon garam masala
- ¼ cup frozen green peas
- Salt to taste
- Curry leaves, to garnish
- Steamed rice, to serve
Instructions
- Heat oil in a large frying pan or skillet over medium-high heat.
- Add mustard seeds, and let them crackle.
- Add onions and curry leaves. Saute, stirring occasionally, for about 2-3 minutes or until lightly browned.
- Add garlic, ginger, and green chilies. Saute, stirring, for about 1 minute or until fragrant.
- Add ground turmeric, ground black pepper, red chili powder, and ground coriander. Saute, stirring, for about 30 seconds or until fragrant.
- Add tomatoes. Saute, stirring occasionally, for about 2-3 minutes or until the tomatoes break down and turn mushy.
- Add vegetables. Stir to combine. Add water. Cook the vegetables, covered, for about 4-5 minutes or until tender.
- Add coconut milk. Bring to a gentle simmer. Simmer for about 3 minutes.
- Add garam masala and green peas. Simmer for about 2-3 minutes.
- Garnish with curry leaves.
- Serve with steamed rice.
Nutrition
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