Do you like traditional fish curry? If so, here are Malabar preparations that you can make at home and pair with rice, puttu, chapati, tapioca, etc. Malabar fish curry with coconut milk gravy is also a popular dish in major restaurants across the state. Here’s the recipe:
material
Hiramasa cube 300g
10g chopped ginger
10 grams minced garlic
Fenugreek powder 3g
50 grams sliced shallots
3 green chili slices
2 whole red chili peppers
coconut oil 80ml
4 grams mustard seeds
2 curry leaves
Salty to your liking
kokum water 15ml
coconut paste 40g
Turmeric powder 4g
2g chili powder
10ml vinegar
2 grams sugar
20g tomato slices
preparation
Heat the coconut oil in a pan and melt the mustard seeds.
Add whole red chilies, ginger, garlic, shallots, curry leaves, green chilies and salt.
Fry until golden brown, add all the seasonings and add the tomato slices.
Fry on low heat until tomatoes are crushed
Add water and kokum water and bring to a boil.
Add the diced amberjack and simmer on low heat for 3-5 minutes.
Adjust the gravy to medium thick by adding the coconut paste and turn off the heat.
Serve in a curry bowl and garnish.