Malabari Fish Pepper Curry Recipe

Malabari Fish Pepper Curry recipe is another gem of a recipe to add to your treasure chest. This curry is easy to prepare, and makes use of small fish, laced with the bold flavour of black pepper (kali mirch). For seasoning of fish, small onions and garlic (lahsan) have been used with other spices. Black pepper and coriander powder (dhaniya) deliver tons of flavour and a wonderful aroma, while turmeric powder (haldi) gives a nice colour and texture to the fish. These spices can be added according to taste. The fish should be cleaned properly before using it for the dish. Water and cocum (kudampuli) is also added to the sauce. Cocum produces a slightly sweet and sour flavour. The gravy should be cooked carefully in order to obtain a thick consistency, which is crucial to this recipe. When the gravy becomes thick, coconut milk is added, which provides a smooth and rich texture to it. In the final step, the tempering is added to the gravy, which contains mustard seeds (sarson) and curry leaves (curry patta) and enriches the flavour. The fish curry becomes even tastier the next day. This Malabar Fish Pepper Curry can be served hot with rice, and is sure to leave mouths watering.

Looking for more interesting Malabar fish curry, do check   Malabari Fish Roast, Meen Vevichathu

How to prepare Malabari Fish Pepper Curry