A classic Kerala fish curry where tender fish is simmered in a tangy tamarind and creamy coconut milk gravy. Aromatic spices and a final tempering of curry leaves and mustard seeds make this dish a coastal delight.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
454cal
29gprotein
20gcarbs
Ingredients
500 g Kingfish (Cut into 1.5-inch steaks. Pomfret or seer fish also work well.)
1 tsp Turmeric Powder (Use 1/2 tsp for marinade and 1/2 tsp for gravy)
1.5 tsp Salt (Use 1/2 tsp for marinade and 1 tsp for gravy, or to taste)
4 tbsp Coconut Oil (Use 3 tbsp for gravy and 1 tbsp for tempering)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Malabar Fish Curry with Steamed Basmati Rice
Creamy, aromatic Malabar Fish Curry with fluffy steamed rice. A perfectly spiced, gut-friendly comfort food!
This south_indian dish is perfect for dinner. With 716.39 calories and 33.7g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
2 sprigs
Curry Leaves
(Use one for gravy and one for tempering)
2 tsp Kashmiri Red Chilli Powder (Adjust for desired heat level)
1.5 tsp Coriander Powder
15 g Tamarind (A small lemon-sized ball, soaked in 1/2 cup warm water)
1.5 cup Thin Coconut Milk (Second extract of coconut)
0.75 cup Thick Coconut Milk (First extract of coconut)
0.5 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
4 pcs Shallots (Thinly sliced, for tempering)
2 pcs Dried Red Chilli (Broken into halves)
Instructions
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
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
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
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
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
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
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.