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The Taste Of Tradition

Fish Curry

Malabar matthi curry, also known as fish curry, is an Indian dish with Chinese roots. It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions.


Fish of your choice -1/2 kg
Onion shallots -15 to 20(5-6 chopped)
Garlic -8 pods
Tomatoes -2 to 3(depending on the size)
Grated coconut -2 to 3 tbsp
Happyos kulambu powder – 2 tbsp
Tamarind paste – 2 to 3 tbsp
Gingelly oil – 3 tbsp
Mustard seeds -1/2 tsp
Broken urad dal – ½ tsp
Fenugreek seeds -1/2 tsp
Curry leaves -2 springs
Green chilli -2 nos slit

For marination:

Happyos turmeric powder -1/2 tsp
Happyos chilli powder – ½ tsp
Happyos cumin powder – 1/2tsp
Pepper powder -1/2 tsp and salt to taste
Mix the above and marinate the fish for around ½ an hour, fry and keep aside.


• Shallow fry the garlic, onions and tomatoes and allow to cool down.
• Grind the above fried items with grated coconut in to a fine paste.
• Mix tamarind paste, Happyos kulambu powder, salt with the ground paste and cook till the gravy becomes thick.
• Then add the fried fish and allow to cook for another 5 minutes.
• In a separate kadai add oil and when the oil get heated add mustard seeds, urad dal and fenugreek seeds .Allow to splutter.
• Then add the chopped onions, green chillies, curry leaves and fry.
• Add the seasoning to the cooked fish curry and garnish with coriander leaves.

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