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Main Course

Kozhikode Fish Curry In Vadakara Style | Malabar Matthi Curry

Kozhikode Fish Curry in Vadakara Style is a 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.

Ingredientsfor 2 servings

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, a few
Salt, to taste

Preparation

Step 1
Marinate the fish pieces with chilly powder, turmeric powder, ginger & garlic paste and salt. Set aside for 10-15 minutes.
Step 2
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.
Step 3
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 goes golden brown.
Step 4
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 let it bubble for 1, 2 minutes in slow flame.
Step 5
Add the fried onion, mustard seeds, fenugreek seeds and curry leaves. Mix and give it a good stir.
Step 6
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.
Step 7
Tip: While eating the rice and fish curry, pour a liberal amount of moru(butter milk) or yoghurt (thairu) and Stir everything together thoroughly. Trust me it tastes like heaven!

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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Kozhikode Fish Curry In Vadakara Style | Malabar Matthi Curry

Ingredientsfor 2 servings

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, a few

Salt, to taste

Preparation

Step 1

Marinate the fish pieces with chilly powder, turmeric powder, ginger & garlic paste and salt. Set aside for 10-15 minutes.

Step 2

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.

Step 3

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 goes golden brown.

Step 4

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 let it bubble for 1, 2 minutes in slow flame.

Step 5

Add the fried onion, mustard seeds, fenugreek seeds and curry leaves. Mix and give it a good stir.

Step 6

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.

Step 7

Tip: While eating the rice and fish curry, pour a liberal amount of moru(butter milk) or yoghurt (thairu) and Stir everything together thoroughly. Trust me it tastes like heaven!