Malabar Fish Curry with Steamed Basmati Rice

Instructions

1. 1

   Marinate the Fish

   • Clean the fish pieces and pat them dry thoroughly.
   • In a bowl, combine the fish pieces with 1/2 tsp turmeric powder and 1/2 tsp salt. Gently rub the spices onto the fish, ensuring all pieces are evenly coated.
   • Set aside to marinate for 15-20 minutes while you prepare the other ingredients.
2. 2

   Prepare the Gravy Base

   • Squeeze the soaked tamarind to extract all the pulp into the water. Strain this mixture through a fine-mesh sieve to get smooth tamarind water, discarding the solids.
   • Heat 3 tbsp of coconut oil in a traditional clay pot (manchatti) or a wide, heavy-bottomed pan over medium heat.
   • Add the sliced onion and sauté for 4-5 minutes until it becomes soft and translucent.
   • Add the chopped ginger, garlic, slit green chilies, and one sprig of curry leaves. Sauté for another 2 minutes until the raw smell disappears and the mixture is fragrant.
3. 3

   Cook the Spices and Simmer

   • Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, and coriander powder. Stir continuously for about 1 minute until the spices are aromatic. Be careful not to burn them.
   • Pour in the prepared tamarind water and add 1 tsp of salt. Mix well and bring the mixture to a gentle boil.
   • Once boiling, pour in the thin coconut milk. Stir to combine and let it come to a simmer. Allow it to cook for 3-4 minutes, letting the flavors meld.
4. 4

   Cook the Fish

   • Gently slide the marinated fish pieces into the simmering gravy, one by one. Arrange them in a single layer and ensure they are mostly submerged.
   • Cover the pan and cook on a medium-low heat for 8-10 minutes, or until the fish is cooked through and flaky. Avoid using a spoon to stir; instead, gently hold the pan handles and swirl it occasionally to prevent the fish from breaking.
5. 5

   Finish with Thick Coconut Milk

   • Reduce the heat to the absolute lowest setting. Pour in the thick coconut milk.
   • Gently swirl the pan again to incorporate the milk into the gravy. Heat for just 1-2 minutes until it's warmed through.
   • Crucially, do not let the curry boil after adding the thick coconut milk, as it can curdle. Turn off the heat.
6. 6

   Prepare the Tempering (Thalikkal)

   • In a small separate pan (tadka pan), heat the remaining 1 tbsp of coconut oil over medium heat.
   • Add the mustard seeds and wait for them to splutter completely.
   • Add the fenugreek seeds and sauté for a few seconds until they turn a pale golden color.
   • Add the sliced shallots and fry until they are golden brown and crisp.
   • Finally, add the broken dried red chilies and the second sprig of curry leaves. Sauté for 30 seconds until the leaves are crisp.
7. 7

   Combine and Rest

   • Immediately pour the hot tempering, along with the oil, over the prepared fish curry.
   • Cover the pot at once to trap the aromas. Let the curry rest for at least 30 minutes before serving. This allows the flavors to deepen and meld beautifully.
   • Serve hot with steamed rice, appam, or idiyappam.