Malabar Fish Curry

A Malabar coast fish curry with coconut ground with shallots and chilli, soured with tamarind.

TIME BREAKDOWN
Prep: 20 min
Cook: 30 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g firm fish steaks, such as kingfish or thick cod loin, cut into 5cm pieces
  • 100g unsweetened desiccated coconut, soaked in 100ml hot water for 15 minutes
  • 4 banana shallots or 1 onion, roughly chopped
  • 6 dried Kashmiri red chillies
  • 1/2 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tbsp tamarind paste
  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 12 fresh curry leaves
  • 3 green chillies, slit lengthways
  • 1 1/2 tsp salt
  • 400ml water

Method

  1. Blend the soaked coconut (with its water), shallots, dried chillies, turmeric, cumin and tamarind paste to a smooth, thick paste.

  2. Heat the coconut oil in a wide, heavy pan over a medium heat. Add the mustard seeds and half the curry leaves and cook until the seeds pop.

  3. Add the green chillies and the ground paste and cook for 5 minutes, stirring, until it smells cooked.

  4. Add the water and salt, bring to a simmer and cook for 8 minutes.

  5. Add the fish and cook gently for 8 to 10 minutes, shaking the pan, until the fish is cooked through. Add the remaining curry leaves.

  6. Rest for 10 minutes and serve with rice or tapioca.