Malabar Fish Curry

This curry gets it name from the coastal regions of malabar where they love to use coconut , tamarind and red chillies in their curries. 

This curry is based exactly on the same lines. It is a very simple curry with minimal ingredients and makes use of fresh coconut, tamarind pulp and red chillies to give it that beautiful coastal taste. The gravy is really light which lets the flavor of the fish pop out and doesn't overpower its taste. 

Unlike traditional curries where we first saute some onions along with other ingredients, this curry is prepared in quite an opposite manner. We add the sauted onions later along with curry leaves and some other ingredients as a "tadka". However don't fret about the effort because there is none. You won't find an easier dish to prepare and eat which has soo much flavor.

The color of the curry matters on the amount of turmeric and red chilli powder ratio you use. My curry in the picture uses more turmeric and less red chilli powder has we have a lesser threshold to spiciness :p However you can use more chilli powder depending on your capacity to withstand the heat. The more the chilli powder, the more orangish gravy will look. 

So if you low on energy and time but want to prepare a great tasting fish curry, then look no further and go for this one, it will not disappoint you :)

Ingredients:

• Fish - 1 kg (I've used Rohu (river fish) for this recipe, however you can use any fish of your liking)
• Coconut - 1.5 cup grated
• Turmeric Powder - 1 tsp
• Chilli Powder - 1 - 2 tsp as per taste
• Ginger (aadrak) - 2 tsp finely grated or chopped
• Garlic (lehsun) - 3 tsp finely grated or chopped
• Green Chillies - 2
• Tamarind - a small lemon size or 3 tblspn of tamarind pulp
• Onions - 3 (thinly sliced)
• Mustard Seeds (rye)- 1 tsp
• Curry Leaves - 12 to 15 
• Coconut Oil or sunflower oil
• Salt to taste

Method:

• Wash the cut pieces of fishes and then dry it.
• Marinate the fish with 1/2 tsp of turmeric powder, 1/2 tsp chilli powder and 1/2 tsp salt.
• Let is sit for 15 mins to marinate.
• Heat oil in a kadhai and once its hot add in the fish pieces slowly. Shallow fry all the pieces till they are just very lightly cooked (lightly brownish on the outside and white from  the insides).
• A word of CAUTION; the oil bursts when it comes in contact with the fish when you shallow fry it, so please maintain some distance from the boiling oil to avoid getting burnt.
• Take the fish pieces out and keep aside.
• Take coconut and turmeric powder and half the sliced onions in a blender and puree it till it is smooth.

• Heat oil in a kadhai and drop in the green chillies and half the curry leaves. After 30 seconds add the pureed mix to a kadhai, deep vessel and saute for 8 to 10 mins.
• Add in ginger, garlic, chilli powder, salt, tamarind pulp  and continue to stir it for another 5 mins.  

I forgot to add the curry leaves in a hurry :p but you should not forget.

• Add some water (1 cup) . Mix well.
• Bring this to a boil, add in fish piece and simmer for 8 to 10 mins till the fish is fully cooked.

• Now to make seasoning (tadka), heat some oil and add in mustard seeds and remaining curry leaves. Once this starts to crackle add the onions to it. Cook the onions till they become soft.

• Now pour this over the curry and mix well. Simmer it for another 2 minutes to allow the tadka to diffuse with the curry.

• Serve hot with rice.