Do you like traditional fish curries? If so, here's Malabar preparation that can also be made at home and paired with rice, puttu, chapathi, tapioca and more. Malabar fish curry with its coconut milk gravy is a dish that's also popular in major restaurants across the state. Here's the recipe:
Ingredients
300 gms kingfish cubes
10 gms chopped ginger
10 gms chopped garlic
3 gms fenugreek powder
50 gms sliced shallots
3 sliced green chillies
2 whole red chillies
80 ml coconut oil
4 gms mustard seeds
2 sprigs curry leaves
Salt to taste
15 ml kokum water
40 gms coconut paste
4 gms turmeric powder
2 gms chilly powder
10 ml vinegar
2 gms sugar
20 gms tomato slices
Preparation
Heat coconut oil in a pan and temper mustard seeds
Add whole red chillies, ginger, garlic, shallots, curry leaves, green chillies and salt
Sauté until it turns brown, add all the seasonings and tomato slices
Sauté in slow heat until tomato gets mashed
Add some water and kokum water, and allow it to boil
Add the kingfish cubes and cook for 3 to 5 minutes on slow heat
Add the coconut paste adjust the gravy to medium-thick consistency and turn off the flame
Arrange in a curry bowl and garnish
