Malabar matthi curry, also known as fish curry, is an Indian also Goan dish. It consists of any fish variety semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan or bread.

Serves 6 


  • 8 Atlas dry red chiles
  • 1 tablespoon Atlas black mustard seeds
  • 2 large tomatoes, cut into chunks
  • 3 to 4 tablespoons coconut powder (Available In-Store)
  • 1/4 cup vegetable oil (Available In-Store)
  • 10 to 12 curry leaves (Available In-Store)
  • 1 large onion, ground to a paste
  • 1 tablespoon ginger paste (Available In-Store)
  • 1 tablespoon garlic paste (Available In-Store)
  • 2 cups hot water
  • 1 walnut-sized ball of tamarind paste (Available In-Store)
  • 1 kg line fish, cut into thick slices
  • Salt, to taste
  • Chopped coriander, to taste (Available In-Store) 


  • STEP 1: Heat a heavy-bottomed pan over medium heat and roast the dry red chilies, mustard, until they begin to release their
  • STEP 2: Add the above to the tomatoes, seafood masala and coconut, mix into a smooth Set aside
  • STEP 3: Heat the oil in a wide heavy-bottomed pan and add the onions and fry until light Add the ginger and garlic pastes and fry for 3 to 4 minutes. Add the tomato and spice paste and fry until the oil begins to separate from the masala. Add 2 cups of hot water and the tamarind paste to the masala and mix well. Bring the gravy to a boil and then simmer.
  • STEP 4: Gently add the fish to the gravy and cook until done and add curry Garnish with chopped coriander.