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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.
Marinate the Fish
Prepare the Gravy Base
Cook the Spices and Simmer
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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.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 454.18 calories per serving with 28.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Fish
Finish with Thick Coconut Milk
Prepare the Tempering (Thalikkal)
Combine and Rest
Use Kodampuli (Malabar tamarind) instead of regular tamarind for a more authentic, smoky tang. Soak 2-3 pieces in warm water and add them to the gravy.
Add pieces of raw green mango or drumsticks to the gravy along with the tamarind water for extra flavor and texture. Adjust tamarind quantity if using mango.
This curry works beautifully with other firm-fleshed fish like sardines, mackerel, pomfret, or even prawns.
Increase the number of green chilies or add a teaspoon of regular red chili powder along with the Kashmiri chili powder for more heat.
The fish in this curry is an excellent source of Omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
Spices like turmeric (containing curcumin), ginger, and garlic are well-known for their potent anti-inflammatory and antioxidant effects, which can help combat chronic inflammation in the body.
The combination of spices like chili powder, fenugreek, and ginger can help give a slight boost to your metabolism and aid in digestion.
Coconut milk provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body compared to other saturated fats.
Firm-fleshed fish are ideal as they hold their shape well in the gravy. Kingfish (Neimeen), Seer Fish (Aiykoora), Pomfret (Avoli), and Mackerel (Ayala) are excellent choices. You can also use prawns.
Yes, you can. Use full-fat, unsweetened canned coconut milk. Use the thick, creamy part from the top of the can as 'thick coconut milk' and dilute the remaining liquid with a little water to make 'thin coconut milk'.
The most common reason for curdling is boiling the curry after adding the thick coconut milk (the first extract). Always add it at the very end on the lowest heat, and just warm it through without letting it come to a boil.
Yes, it can be a very healthy dish. Fish is a great source of lean protein and heart-healthy Omega-3 fatty acids. The spices like turmeric and ginger have anti-inflammatory properties. While coconut milk contains saturated fats, it also has beneficial medium-chain triglycerides (MCTs). Consumed in moderation, it's a nutritious meal.
A typical serving of this Malabar Fish Curry (approximately 310g) contains around 490-520 calories. The calorie count can vary based on the type of fish and the fat content of the coconut milk used.