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 Common: Ranjitha Deepesh (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: 1/2 teaspoon
  • Curry leaves: a sprig
  • Coconut oil: 1 tablespoon
  • Salt to taste

  1. Take coconut and turmeric powder in a blender and puree till it is smooth.
  2. Add the pureed coconut to a earthenware kadai or any kadai.
  3. Add in ginger, chilli powder, salt, tamarind pulp, green chilli and some water. Mix well.
  4. Bring this to a boil, add in fish piece and simmer for 8 to 10 mins till the fish is cooked.
  5. Now make seasoning, heat oil and crackle in mustard, shallots, fenugreek and curry leaves.
  6. Pour this over the curry and mix well. Cover the pan with a lid till serving.
  7. 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 :

  1. Clean the fish and cut into small pieces depending on the kind of fish you are using.
  2. Heat a pan, and add the coconut oil. When the oil gets heated add ginger, garlic, curry leaves, coconut slices, shallots and saute the same till it becomes golden brown colour
  3. Add tamarind pulp
  4. Add Kashmiri chilly powder, turmeric and saute it for some time
  5. Add enough salt to the taste
  6. Add the fish pieces
  7. When the fish too is cooked and the gravy is dry enough, remove from the flame.
  8. Garnish With onion & lemon

Recipe Courtesy: Sharoy Resort Wayanad


  1. Thank you for your great recipe.. I will make this .Sure..

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