Malabar Fish Curry

In a small bowl, mix Kashmiri red chilli powder, coriander powder, turmeric powder, and fenugreek powder with a splash of water to create a thick spice paste. Set aside.

Traditionally, this is cooked in an earthen clay pot (Meen Chatti). Heat the coconut oil in the pot on medium heat.

Add sliced shallots, ginger, garlic, green chillies, and a sprig of curry leaves. Sauté until the shallots turn soft and light brown.

Add the prepared spice paste. Sauté on low heat for 3-4 minutes until the raw smell vanishes and the oil separates from the deep red paste.

3–4 min

Add the chopped tomato. Cook for 2 minutes until it breaks down completely.

2 min

Pour in the measured water and add the soaked Malabar Tamarind (Kudampuli) along with its soaking water, and salt.

Bring the gravy to a rolling boil. Carefully slide the cleaned sardines into the bubbling red broth.

Cover the pot and let the fish simmer on medium-low heat for 10-12 minutes. DO NOT stir with a spoon, or the fish will break. Gently swirl the pot holding its handles if needed.

10–12 min

Once the fish is cooked, lower the heat completely. Pour in the thick coconut milk. Swirl the pot to mix.

Heat it through for just 2 minutes without letting it boil (boiling will curdle the coconut milk).

2 min

Turn off the heat. Drizzle a small amount of raw coconut oil and a few fresh curry leaves on top. Let it rest for a few hours before serving for the best flavor.