Malabar Fish Curry Recipe | Malabar Style Meen Kuzhambu with step by step pictures. Coconut Oil ,Fish Curry and then the rest is history .No introduction needed for this delicacies from Kerala. Yummy Fish curry prepared with a tamarind and coconut-based gravy and then tempered with coconut oil, the aroma is simply amazing.
Malabar Cuisine is very famous for its fish curry, they usually use kudampuli which is very deep , intense and dark in colour I couldn’t get it here in Chennai so I Prepared this recipe with the normal tamarind curry.Kudam Puli is also called as Malabar Tamarind .
Back home in my native almost every alternate days we used to have Fish curry and my mom prepares different styles and this is one of my favourite ,no side dish is needed ,just fish with some white Rice is enough to lick the plate clean.
Few other Fish Curry Recipes Which I have already posted are:
Malabar Fish Curry Recipe
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Recipe Cuisine: Malabar| Recipe Category: Curry
Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4 | Author: Sharmila Kingsly
Ingredients:
 Fish – ½ kg Coconut Oil – 3 tbsp
Mustard Seeds – 1 tsp
Cumin seeds - 1 tsp
Curry Leaves – 1 spring
Green Chilli – 3
Ginger – 1 tbsp
Garlic- 5 pods
Onion – 1 big
Tomato – 2
Salt as needed
Turmeric Power – 1 tsp
Chilli powder – 2 tsp
Coriander powder – 1 tbsp
Coconut – ½ cup
Water as needed
Tamarind a lemon Sized
Thick Coconut Milk – ¼ cup
Method:
1. Heat a Clay pot with coconut oil, once its hot add in the mustard seeds and Cumin Seeds, let it Splutter. Next add in the Curry Leaves. Meanwhile crush the Green Chilli, Ginger and Garlic in a mortar and pestle. Add this to the clay pot and saute till the raw smell leaves.
2. Next add in the onions saute till glossy and then add in the tomatoes cook till it turn mushy.
3. Next add in the Salt, Turmeric power Chilli powder and Coriander Powder. Mix well and cook in a medium flame. Soak the Tamarind in Water and Extract the pulp and keep it ready. Grind the coconut with water t a fine paste.
4. Next add in the Tamarind extract and ground coconut paste. Add the required Water and bring it to the Kuzhambu Consistency.
5. Allow it boil and cook well and then add in the cleaned Fish Pieces.
6. Cover and cook for 10 mins a medium flame or till the fish is cooked. Finally add in the thick coconut milk and switch off the flame.
Notes:
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Step by step Method with pictures:
1. Heat a Clay pot with coconut oil, once its hot add in the mustard seeds and Cumin Seeds, let it Splutter. Next add in the Curry Leaves. Meanwhile crush the Green Chilli, Ginger and Garlic in a mortar and pestle. Add this to the clay pot and saute till the raw smell leaves.
2. Next add in the onions saute till glossy and then add in the tomatoes cook till it turn mushy.
3. Next add in the Salt, Turmeric power Chilli powder and Coriander Powder. Mix well and cook in a medium flame. Soak the Tamarind in Water and Extract the pulp and keep it ready. Grind the coconut with water t a fine paste.
4. Next add in the Tamarind extract and ground coconut paste. Add the required Water and bring it to the Kuzhambu Consistency.
5. Allow it boil and cook well and then add in the cleaned Fish Pieces.
6. Cover and cook for 10 mins a medium flame or till the fish is cooked. Finally add in the thick coconut milk and switch off the flame.
Serve Hot with rice.
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