Malabari Fish Roast
Malabari Fish Roast is an authentic recipe of northern parts of Kerala. Fish cuisine is an important part of the Kerala tradition, so there are a lot of fish recipes available. But this fish curry is little different from other curries. Tamarind pulp (imli ka ras) is used instead of cocum to add tanginess. These spices can be added according to taste but in Malabar cuisine spices are always used in little higher side.
The fish needs to be fried in a pan containing some oil before pouring it into gravy. For the tempering, mustard seeds (sarson) and fenugreek seeds (methi daana) have been used. After this, the other spices like coriander powder (dhaniya), turmeric powder and chilli powder add for flavour and colour of gravy. Curry leaves (curry patta) have a wonderful aroma and distinctive taste. To make the gravy thick, tamarind pulp and coconut milk are added. After this, tomatoes are added to the gravy and the mixture is allowed to cook until the tomatoes become soft and mushy. In the end, fish is added to this gravy and mixed properly. This gravy tends to reduce as it rests. It should be noted that the flavour develops eventually as the dish rests, so enough resting time should be allowed. Malabari Fish Roast can be served alongside rice, as they complement each other really well.
How to make Malabari fish Roast
|Onion (payaz), sliced||1 cup|
|Tomato (tamater), quartered||1 big|
|Chilli Powder (lal mirch)||1 tea spoon|
|Coriander powder (dhaniya)||1 tea spoon|
|Turmeric powder (haldi)||½ tea spoon|
|Mustard seeds (sarso)||a pinch|
|Fenugreek seeds (methi dana)||pinch|
|Ginger garlic (adrakh lahsan) paste||1 tea spoon|
|Green chilli (hari mirch), slit||4|
|Curry leaves (curry patta)||1 sprig|
|Coconut oil (nariyel tel)||2 table spoons|
|Salt (namak)||To taste|
|Coconut milk (nariyel ka doodh)||½ cup|
|Tamarind pulp (imli ka ras)||for frying and 3 table spoons for cooking|
- 1. Marinate the fish with salt, chilli powder and turmeric powder.
- 2. Heat oil in a pan, fry fishes and keep it aside.
- 3. Heat the coconut oil. Put mustard seeds, fenugreek seeds and let them crackle.
- 4. Put onion and sauté it with chilli powder, little coriander powder, turmeric powder and curry leaves.
- 5. Now add tamarind pulp and coconut milk and cook it for 2-3 minutes.
- 6. Add quartered tomatoes, cook for 3-4 minutes.
- 7. Now add fish and mix it with light hands.
- 8. Cook this for 2-3 minutes and put your flame off.
- 9. It is served as a side dish with Rice.