Name: Kozhikode Fish Curry In Vadakara Style | Malabar Matthi Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 500 g Fish (cleaned and cut into small pieces, Sardines, Mackerel, Pomfret, Spanish Mackerel, Snapper, Prawn or Mussels); 3 nos Green chillies (chopped); 3 nos Tomatoes (finely chopped); Ginger (A small piece, crushed); 5 cloves garlic (crushed); 2 tsp/raw Tamarind paste (half mango); 2 tsp Red chilly powder; 1 tsp Turmeric powder; 1 cup Coconut milk (1/2 a coconut); 1 tsp Black mustard seeds; 1/2 tsp Fenugreek seeds (Uluva); 3 nos Shallots (chopped, Kunjulli); Curry leaves (Few); Salt (As reqd)

Kozhikode Fish Curry In Vadakara Style | Malabar Matthi Curry

Kozhikode Fish Curry in Vadakara Style is a traditional styled fish curry found in Vadakara region in north Kerala. The dish is simple, tasty and goes extremely well with white rice. Also termed 'Malabar Matthi Curry', this is a spicy delicacy that goes well with kappa and rice. The dish is very simple and easy to prepare with readily available ingredients. Sardines are very nutritious and healthy rich in vital nutrients required for your body. You can explore a well detailed Kozhikode Fish Curry in Vadakara Style here.

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

500 g Fish cleaned and cut into small pieces, Sardines, Mackerel, Pomfret, Spanish Mackerel, Snapper, Prawn or Mussels
3 nos Green chillies chopped
3 nos Tomatoes finely chopped
Ginger A small piece, crushed
5 cloves garlic crushed
2 tsp/raw Tamarind paste half mango
2 tsp Red chilly powder
1 tsp Turmeric powder
1 cup Coconut milk 1/2 a coconut
1 tsp Black mustard seeds
1/2 tsp Fenugreek seeds Uluva
3 nos Shallots chopped, Kunjulli
Curry leaves Few
Salt As reqd

Instructions

Marinate the fish pieces with chilly powder, turmeric powder, ginger & garlic paste and salt. Keep it aside for 10-15 minutes.
While fish is getting marinated, take a meen chatti(flat earthen pot) or if not available use a normal non-stick vessel and heat up 1 tsp of oil(coconut oil preferred but any oil will do). Use slow to medium flame throughout the cooking. Add chopped tomatoes & chillies. Fry it in slow flame for 10 minutes(make sure it is not burned and keep stirring). Then add the tamarind paste or green mango. Add marinated fish in the mix. Add hot water(enough to cover the fish) and cover the meen chatti. Let it cook for another 15-20 minutes. Only use medium flame.
While fish is being cooked, take another cheena chatti (or just a frying pan) and heat up 2 tsp of oil(any oil will do but coconut oil preferred) and add small onions, mustard seeds(kaduku), fenugreek(uluva) seeds and curry leaves. Use medium flame and fry till onion turns golden brown.
By now fish would have cooked (after 20 minutes of cooking in meen chatti) and the gravy would have thickened nicely. Make sure fish pieces are not broken. Reduce the flame to minimum and add thick coconut milk. Stir it nicely. A golden yellow color will come. Let it boil for 1, 2 minutes in slow flame.
Add the fried onion, mustard seeds, fenugreek seeds and curry leaves. Mix and stir well.
The curry will look golden yellow and will have a coco nutty, hot, sour taste. You can alter the chilly, tamarind and salt as per your personal preference. Serve this hot curry with boiled white rice.
Tip: While eating the rice and fish curry, pour a liberal amount of moru(butter milk) or yoghurt (thairu) and mix well. Trust me it tastes like heaven!

Notes

You can visit this link for a healthy fish delicacy Fish Curry with Tomato. You can also visit this link Karimeen Masala Recipe.

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Kozhikode Fish Curry In Vadakara Style | Malabar Matthi Curry