By Shreya Sarpal
March 29, 2026
Malabar fish curry is famous for its fiery red gravy balanced with coconut and tangy tamarind. Fresh fish gently simmers in a roasted spice paste, creating a bold coastal curry that tastes even better the next day.
500 g firm fish pieces (seer fish or king fish) 1 cup grated coconut 3 dried red chillies 1 tsp coriander seeds ½ tsp black pepper ½ tsp turmeric powder 1 small chopped onion 2 garlic cloves 1 inch ginger 1 tbsp tamarind pulp 1½ cups water 2 tbsp coconut oil 1 sprig curry leaves ½ tsp salt
Dry roast grated coconut, dried red chillies, coriander seeds and pepper in a pan until the coconut turns deep golden and aromatic
Grind the roasted mixture with onion, garlic, ginger, and turmeric, adding a little water to form a smooth, thick paste
Heat coconut oil in a clay pot or pan, then add curry leaves, followed by the ground paste and cook it for a few minutes until the oil starts separating
Pour in tamarind pulp and water, then bring the curry to a gentle simmer while stirring so the paste blends into a thick gravy
Slide in the fish pieces carefully and cook on low heat for around 8 to 10 minutes, letting the fish absorb the curry without stirring too much