Here’s a flavorful South Indian classic: Malabar matthi curry, a spicy and tangy coastal fish curry from Kerala made with coconut, tamarind, and aromatic spices.
🐟 Malabar Matthi Curry (Kerala-Style Sardine Curry)
🧾 Ingredients
- sardine (matthi) – 500 g, cleaned
- Coconut oil – 2–3 tbsp
- Onions – 1 large (sliced)
- Tomatoes – 2 medium (chopped)
- Garlic – 6 cloves (crushed)
- Ginger – 1 tbsp (paste or chopped)
- Green chilies – 3–5
- Curry leaves – a handful
- Tamarind pulp – 1–2 tbsp (or lemon-sized ball soaked in water)
🌶️ Spices
- Turmeric – ½ tsp
- Red chili powder – 1–2 tsp (adjust heat)
- Coriander powder – 1 tbsp
- Black pepper – ½ tsp
- Salt – to taste
- Fenugreek seeds – a pinch (optional but traditional)
👨🍳 Cooking Steps
1. Prepare base
- Heat coconut oil in a clay pot or deep pan
- Add mustard seeds (optional) and curry leaves
- Add onions and sauté until golden
2. Build masala
- Add ginger, garlic, green chilies
- Cook until raw smell disappears
- Add tomatoes and cook until soft
3. Add spices
- Mix turmeric, chili powder, coriander powder, salt
- Cook until oil starts separating from masala
4. Add water & tamarind
- Pour 1–1.5 cups water
- Add tamarind pulp
- Let it simmer for 5–7 minutes
5. Add fish
- Gently place sardines into the curry
- Do NOT stir too much (fish is delicate)
- Cover and simmer for 8–10 minutes until cooked
6. Finish
- Add a final drizzle of coconut oil
- Rest for 10 minutes before serving (flavors deepen)
🍽️ Serving Suggestions
- Best with steamed rice
- Also pairs well with appam or boiled tapioca
- Tastes even better the next day
🔥 Pro Tips
- Use earthen pot for authentic Malabar flavor
- Don’t over-stir once fish is added
- Balance spice with tamarind for the signature tangy taste
If you want, I can also give you a coconut milk version (mild Kerala curry) or a quick 20-minute pressure cooker method.
