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How To make Malabari Fish Curry? | Instant Malabari Fish Curry Recipe

Malabari Fish Curry is a popular South Indian dish from the coastal region of Kerala. It is a spicy and tangy curry made with fresh fish, coconut milk, and a blend of aromatic spices. In this recipe, we will be using pomfret fish, but you can also use other varieties like kingfish, mackerel, or tuna.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • 4 pomfret fish
  • 1 cup grated coconut
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 green chilies, sliced
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp tamarind paste
  • 1 cup coconut milk
  • Curry leaves
  • Salt
  • Oil
  • Water


  • Clean and cut the pomfret fish into slices. Rub some salt and turmeric powder on the fish and keep it aside for 10 minutes.
  • In a blender, add the grated coconut, onion, garlic, ginger, green chilies, mustard seeds, cumin seeds, fennel seeds, coriander seeds, turmeric powder, red chili powder, tamarind paste, and a little water. Blend all the ingredients into a smooth paste.
  • Heat oil in a pan and add the curry leaves. Fry for a few seconds and then add the ground paste. Cook for 5-7 minutes until the paste starts to thicken and the oil separates.
  • Add 1 cup of water and mix well. Bring the curry to a boil.
  • Add the pomfret fish slices and gently mix. Cover the pan and let it simmer for 8-10 minutes until the fish is cooked.
  • Add coconut milk to the curry and mix well. Simmer for 2-3 more minutes.
  • Garnish with some fresh curry leaves and serve hot with steamed rice.


  • You can adjust the amount of red chili powder and green chilies as per your spice tolerance.
  • Use fresh coconut milk for best results. You can also make coconut milk at home by blending grated coconut with water and then straining it.
  • You can also add some chopped tomatoes to the curry for a tangy flavor.
  • Adding a pinch of sugar can balance the flavors of the curry.
  • You can also use tamarind pulp instead of tamarind paste. Soak a small ball of tamarind in warm water for 10 minutes and then extract the pulp.


Enjoy this delicious Malabari Fish Curry with your loved ones and relish the flavors of the South Indian coastal cuisine!

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