Malabar Fish Curry
Malabar Fish Curry
SERVES 2
5 MINS PREP
COOKS IN 20 MINS
This dish has layers of coastal flavour that complement any white fish. Intensify the flavours by adding more paste, if you like. Serve with plain rice.
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Tailored to Taste
This Malabar fish curry is full of delicious layers of flavours that complement rather than over power with your fish. You can intensify the flavours by not adding the coconut or by adding more of the paste in. Some would also add some whole green chillies in with the onions for added piquancy. Serve with plain rice.
Ingredients
- 50g of The Spice Tailor Malabar Curry Paste
- 2 tbsp. vegetable oil
- 1/2 onion, finely chopped
- 3 garlic cloves, chopped
- 1 medium-large tomato, quartered and blended
- 250g firm white fish, cut into large 2” pieces
- 2 tbsp. coconut cream or 50ml coconut milk
- ½ tsp. tamarind paste or to taste
- Seasoning
Method
- Heat the oil in a non-stick saucepan. Add the onion, season lightly and fry until soft and then until golden at the edges.
- Add garlic and cook gently for 40-50 seconds.
- Add the blended tomato, turn up the heat and cook until thick and releasing oil at the edges.
- Add the Malabar Curry paste, coconut milk (if using) and add around 75ml of water to loosen it (more if you feel it needs it). Add the tamarind and some seasoning and bring to a simmer.
- Add the fish and simmer for 4-5 minutes, or until the fish is just cooked through.
- Shake in the coconut cream if using, adjust seasoning and serve.
SERVE WITH:
- Finely chopped fresh coriander and lemon wedges.
- Turmeric basmati rice or confetti rice.
Tailored to Taste
This Malabar fish curry is full of delicious layers of flavours that complement rather than over power with your fish. You can intensify the flavours by not adding the coconut or by adding more of the paste in. Some would also add some whole green chillies in with the onions for added piquancy. Serve with plain rice.
Ingredients
- 50g of The Spice Tailor Malabar Curry Paste
- 2 tbsp. vegetable oil
- 1/2 onion, finely chopped
- 3 garlic cloves, chopped
- 1 medium-large tomato, quartered and blended
- 250g firm white fish, cut into large 2” pieces
- 2 tbsp. coconut cream or 50ml coconut milk
- ½ tsp. tamarind paste or to taste
- Seasoning
Method
- Heat the oil in a non-stick saucepan. Add the onion, season lightly and fry until soft and then until golden at the edges.
- Add garlic and cook gently for 40-50 seconds.
- Add the blended tomato, turn up the heat and cook until thick and releasing oil at the edges.
- Add the Malabar Curry paste, coconut milk (if using) and add around 75ml of water to loosen it (more if you feel it needs it). Add the tamarind and some seasoning and bring to a simmer.
- Add the fish and simmer for 4-5 minutes, or until the fish is just cooked through.
- Shake in the coconut cream if using, adjust seasoning and serve.
SERVE WITH:
- Finely chopped fresh coriander and lemon wedges.
- Turmeric basmati rice or confetti rice.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Malabar Curry Paste
Our Malabar curry paste is gentle, rounded but robust and packed full of coastal flavours.
