Malabar fish curry with coconut

Malabar fish curry with coconut

Ingredients (Serves 5)

1. Fish (tilapia, large anchovy, sea bass, king fish etc)– 400 gm, cut into small pieces

2. Ginger – 1 – 1.5 tsp, thinly sliced

Green chilies (use mild chilly) – 2 – 3, slit

Shallots – 2, chopped

Drumstick pieces – 5 – 6

3. Tamarind – Goose-berry sized (Soaked in 1/2 cup warm water for 15 minutes and squeezed)

Water – 3/4 cup

4. Grated coconut – 1.5 – 2 cups

Turmeric powder – 1/2 tsp

Chilly powder (medium spicy) – 2 – 2.5 tsp

Coriander powder – 1 tsp

Shallots – 3

5. Tomato – 2 small, quartered

Salt – To taste

6. Coconut oil – 1.5 tbsp

Mustard seeds – 3/4 tsp

Dried red chilies – 2, broken

Shallots – 3, thinly sliced

Curry leaves – A few


1. Grind grated coconut with ingredients numbered to a fine paste. Transfer to a clay pot. Add ingredients numbered 2 and tamarind juice.  Add 3/4 cup water and salt, to taste. Bring to a boil. Cook for 5 minutes. Add fish pieces. Cook covered for 10 minutes. Add tomato pieces and cook covered for 3 – 5 minutes. Switch off.

2. Heat coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies. Fry shallots until golden. Add curry leaves and stir until crisp. Pour over the curry.Keep covered for 10 minutes. Serve with rice, puttu, dosa etc.

Malabar fish curry with coconut

Malabar fish curry with coconut

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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