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Malabar Fish Curry Recipe

Malabar Fish Curry is a flavorful and aromatic dish from the southwestern coast of India. This dish is distinguished by its tangy and spicy gravy, which is made with a blend of traditional spices and coconut milk. It pairs wonderfully with steamed rice, making it a comforting meal.

Here’s how to make Malabar Fish Curry:

Malabar Fish Curry Recipe


  • 180 gm King fish cubes
  • 30 ml Sunflower oil
  • 4 gm Mustard seeds
  • 10 Red chilies (whole)
  • 5 gm Coriander seeds
  • 8 gm Ginger
  • 10 gm Garlic
  • 3 gm Curry leaves
  • 50 gm Chopped onions
  • 70 gm Chopped tomatoes
  • 5 gm Kokum
  • 10 gm Salt
  • 25 gm Coconut milk
  • 10 ml Tamarind water
  • 4 gm Fresh coriander


  1. Preparation of Spice Paste:
  • Soak red chilies, coriander seeds, ginger, and garlic overnight.
  • Blend them into a smooth paste the next day.

2. Tempering:

  • Heat sunflower oil in a pan over medium heat.
  • Add mustard seeds and curry leaves for tempering. Let the mustard seeds splutter.

3. Sautéing Onions:

  • Add chopped onions to the pan.
  • Sauté for 4-5 minutes until the onions turn light brown.

4. Tomatoes and Spice Paste:

  • Add chopped tomatoes and the prepared spice paste to the onions.
  • Stir well and cook until the raw smell of the paste disappears and the tomatoes soften.

5. Adding Fish and Kokum:

  • Add the King fish cubes and kokum to the pan.
  • Mix well so that the fish is coated with the spices.

6. Coconut Milk and Tamarind:

  • Once the curry starts to thicken, add the coconut milk and tamarind water.
  • Stir well and bring it to a light simmer. Cook until the fish is done.

7. Seasoning:

  • Add salt to taste and mix well.

8. Garnishing:

  • Finish the curry by garnishing with freshly chopped coriander leaves.

9. Serving:

  • Serve hot with steamed rice.


  • You can adjust the consistency of the curry by adding more or less coconut milk.
  • Feel free to adjust the spice level according to your preference.
  • For a richer flavor, you can also use freshly extracted coconut milk.
  • If you don’t have kokum, you can substitute it with a little more tamarind water, but the taste may slightly differ.

Enjoy your delicious Malabar Fish Curry!

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