Recipe: Malabar Fish Curry and Sharoy Fish Masala Fry

Nothing like a delectable fish fry and piping hot Malabar fish curry with hot steamed basmati rice on any day! We experienced this lip-smacking delicacy at Sharoy resort, Wayanad & convinced the Chef to share the recipe to this golden hued curry & fish fry! Easy to make, this recipe will make "waves" on your dining table :D. Read about our Wayanad escapade here.
“Creative Commons Fish curry” by Ranjitha Deepesh is licensed under CC BY 2.0 (for representation only)

Malabar Fish Curry

Preparation Time: 5 mins
Cooking Time: 15 to 20 mins
Serves: 4 to 5


Fish: 300 grams of any firm fleshed fish e.g.Therachi fish (Ray Fish, Whip Tail Sting Ray)
Coconut: 1.5 cup grated
Turmeric Powder: 1/2 teaspoon
Chilli Powder: 1 tablespoon or to taste
Ginger: teaspoon finely grated or chopped
Green Chilli: 1
Tamarind: 3 tablespoon of tamarind pulp (a small lemon size)
Shallots/Sambar Onion: 3 peeled and sliced thinly
Mustard Seeds:u: 1/2 teaspoon
Curry Leaves: a sprig
Coconut Oil: 1 tablespoon
Salt to taste


-Take coconut and turmeric powder in a blender and puree till it is smooth.
-Add the pureed coconut to a earthenware kadai or any kadai.
-Add in ginger, chilli powder, salt, tamarind pulp, green chilli and some water. Mix well.
-Bring this to a boil, add in fish piece and simmer for 8 to 10 mins till the fish is cooked.
-Now make seasoning, heat oil and crackle in mustard, shallots, fenugreek and curry leaves.
-Pour this over the curry and mix well. Cover the pan with a lid till serving.
-Best Served with rice.

Sharoy Fish Masala Fry

Cooking Time: 10 to 15 Min


Seer fish (Surmai/King Fish): 120 grams
Coconut oil: 2 tableSpoon
Shallots (Small Onion): 3 Nos
Coconut Slice: 5 Nos
Kashmiri Chilly Powder: ½ teaspoon
Turmeric Powder: 1 Pinch

Method :

-Clean the fish and cut into small pieces depending on the kind of fish you are using.
-Heat a pan, and add the coconut oil. When the oil gets heated, put Ginger ,Garlic,curry Leaves,Coconut Slices ,shallots and saute the same till it becomes Golden Brown Colour
-Add Tamarind Pulp
-Add Kashmiri,Chilly Powder ,turmeric , saute it for some time
-Add enough salt to the taste
-Add the Fish Pieces
-When the fish too is cooked and the gravy is dry enough, remove from the flame.
-Garnish With Onion & Lemon

Recipe Courtesy: Sharoy Resort Wayanad


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