Kerala Fish Curry or Malabar matthi curry is an Indian dish where fish like sardines are cooked in a Kerala Style curry served sometimes with vegetables like okra and onions then served with rice and/or naan, popular varieties add tamarind and coconut milk which adds more complexity to the dish.
- 700 g fleshy white fish, cubed
- 600 ml coconut milk
- 1/3 cup tamarind pulp, soaked in 1 cup of boiling water
- 1 large onion, quartered
- 1 large tomato
- 8 garlic cloves
- 2 green chillies
- 10 pcs curry leaves
- 2 dried red chillies
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp black mustard seeds
- In a food processor combine onion, tomato, garlic and green chillies, add a small amount of oil then pulse to make a thick paste. Set is aside.
- In a large pan add oil, add the coriander powder, turmeric powder and black mustard seeds, sauté until really fragrant.
- Add the onion paste, curry leaves, red chillies and chilli powder, sauté for a minute.
- Pour coconut milk and drain the water from the soaked tamarind pulp, bring to a boil then add the fish. Simmer for 10 minutes then season with salt.
- Turn off heat, place on serving platter then serve.