Fish Curry:- Fish curry, also known as Malabar matthi curry, is a Goan and Indian cuisine. Sardines are semi-stewed in a Kerala-style curry with other veggies like okra and onions. Rice, naan, bread, or tapioca are common accompaniments.



  • 2 1/2 tbsp of Kashmiri chilli powder
  • 1 tbsp of coriander
  • 2 tsp of cumin
  • 1 tsp of turmeric
  • 1/2 tsp of fenugreek powder
  • 3/8 tsp of ground cloves
  • 6 cloves of garlic
  • 1 tbsp of fresh ginger (finely grated)
  • 2 tbsp of tamarind puree
  • 1/2 red onion (chopped)
  • 6 tbsp of water


  • 3 tbsp of vegetable oil
  • 1/2 tsp of black mustard seeds
  • 1/2 red onion (thinly sliced)
  • 1 tbsp of tomato paste
  • 2/3 cup of canned tomato pulp
  • 2/3 cup of water
  • 400ml of coconut milk
  • 1 1/4 tsp of salt
  • 1 1/2 tsp of sugar
  • 1/4 tsp of chilli powder
  • 2 long green chillies (cut into half lengthwise )
  • 1 chopped tomato
  • 600g of firm-fleshed white fish (chopped)


  • 1/4 cup of fresh coriander leaves
  • Finely sliced green chillies (optional)
  • Basmati rice



  • In a tall jug or milkshake container (anything that fits the head of a blender stick), combine the Curry Paste components and blitz on high for 5 to 10 seconds, or until the onion is pureed. If necessary, add more water to purée the mixture.


  • Heat oil in a large pot over medium heat to sizzle black mustard seeds. Allow 30 seconds for the black mustard seeds to sizzle – be careful, they may pop!
  • Cook for 3 minutes, or until the edges of the red onion begin to tint with gold.
  • Cook off the curry paste: Add the curry paste and cook for 3 minutes, or until the water has evaporated, the spices have bloomed, and the garlic and ginger have cooked.
  • Turn the heat up to medium high to finish cooking the tomato. Cook for 2 minutes after adding the tomato paste and tomato pulp.
  • Coconut milk: Combine the water, coconut milk, sugar, salt, and, if desired, chilli powder. Stir, then reduce to a low heat and bring to a gentle simmer.
  • Simmer for 2 minutes before adding the tomato and green chilli: Cook for 2 minutes before adding the tomato and green chilli.
  • Simmer for another 3 minutes, stirring occasionally – the sauce should be thickened (not runny), and it will loosen up when the fish is added (since the fish will release some juices, adding even more flavour!).
  • Add the fish, stir, and cook for 3 to 4 minutes, or until the fish flakes easily.
  • Remove from the heat and transfer to a serving bowl to garnish and serve. If desired, garnish with coriander/cilantro and fresh green chilies. Serve with basmati rice!

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