If you visit India, do not forget to indulge in the creamy and alluring Malabar fish curry. With all the goodness of curry leaves, coconut milk, and tamarind pulp, this fish curry tastes heavenly. The Seabass is rich in omega-3 fatty acids, which makes the dish totally healthy as well. Make it for dinner or lunch or Sunday brunch and turn the simple mealtime into a gala affair.
This recipe tastes excellent with roti, or rice, or even paratha. You can have Malabar paratha with this fish curry made in Malabar style.
Preparation time – 15 minutes
Cooking time- 40 minutes
Serving – 2
- Coriander seeds – 40 gm, whole
- Red chili – 60 gm, whole
- Mustard seeds – 1 gm
- Curry leaves – 4
- Seabass – 120 gm, cut into fillets
- Onion – 10 gm, chopped
- Coconut milk – 20 ml
- Tamarind pulp- 5 ml
- Coriander leaves – 5 gm, chopped
How To Make
- Take a bowl with water and add the whole coriander seeds along with whole red chili to the water. Put a lid on the bowl and keep it aside for a minimum of 4 hours.
- After four hours, put the bowl on high heat and let it boil for a few minutes. When done, take it out of the heat and remove the extra water. In the mixer, add the boiled coriander seeds and red chili and make a smooth paste.
- Put a pan on high heat and pour the coconut oil. As soon as the oil becomes hot, add the chopped onions followed by mustard seeds and curry leaves. Cook them till the onions become translucent.
- Now add the paste of coriander and red chili to the pan along with the fish fillets.
- Let them cook for about 15 minutes so that fish become soft.
- Pour the coconut milk as well as tamarind pulp and mix well. Let it boil for a few minutes and then switch off the flame.
- Transfer the Malabar curry to a bowl and add some chopped coriander leaves as well as fried curry leaves on the top.
Malabar Paratha To Serve With Malabar Fish Curry
To make the paratha, you need 2 cups plain flour, 1 tsp of sugar, a pinch of salt, water to make the dough, and some oil. In a bowl, add the flour, sugar, and salt, and also some oil. Make the dough correctly so that it becomes totally smooth. When done, wrap it with a cloth and keep it aside for a minimum of one hour.
After an hour, divide the dough into small balls. Take one ball and roll it to make it thin and round. Grease it properly with oil and start to fold it from the sides to create pleats. When done, you need to roll out the pleated ball again. After that, place a pan on high heat and add the rolled out paratha. Roast it on both sides with oil. As both sides of the paratha become golden, take out from the heat. Following the same way, make other paranthas too. When all done, crush them and serve with the Malabar fish curry.