Recipe for Malabar Matthi Curry

Recipe for Malabar Matthi Curry 

malabar macchi curry
Malabar Matthi Curry

This is again a mouth watering fish formula from my Amma/mother, it is an absolute necessity attempt mathi/sardine curry, for all fish sweethearts. We can influence this fish to curry with next to no exertion and with restricted fixings dependably at our Indian kitchen. This curry has an ideal mix of zestiness and tartness. There are such a significant number of various methods for influencing fish to curry, here is one of my favorrite ways, how my Amma influences this curry in a mud to pot. The point by point formula with well ordered cooking pictures takes after.


Utilize salt to wash the fish, particularly sardine. Flavors and coconut ought not be broiled well, simply warm up the flavors in a low fire and keep up its own particular shading. There is no compelling reason to change the shade of the coconut or flavors. In this fish curry you can substitute tamarind with crude mangoes and utilize drumstick as well. You can utilize any ocean water fish to make this curry. Not important to include ginger or garlic in this curry. Change the amount of water amid the cooking procedure, relies upon how thick or thin you need your sauce to be.


  • Sardine angle 350 gms 

  • Tamarind-medium gooseberry measured, absorbed litttle water 

  • Salt-to taste 

  • Curry leaves-2 sprig 

  • Red cold powder-3/4 tbsp 

  • Coriander powder-1/4 tbsp 

  • Ground coconut - 1 glass 

  • Turmeric powder-1/4 tsp 

  • Fenugreek seeds - 1/4 tsp 

  • Shallots-12, cut into two 

  • Green chlies-2, spit length insightful 

  • Tomato-1,cubed 

  • Mustard seeds - 1/2 tsp 

  • Coconut oil-1and 1/2 tbsp 

  • Dry red chilies-2, torn

Procedure to make Malabar Matthi Curry

malabar macchi curry
Malabar Matthi Curry
  1. Warmth a dish in low fire, include red cold powder, coriander powder, turmeric powder, 5 shallots and fenugreek seeds. Simply saute the flavors in low fire for 1 minute. Try not to enable flavors to change shading, check the underneath pics. 

  2. Include ground coconut, join well. Saute for 1 minute, it is just to make the coconut warm and blend with the flavor blend. 

  3. Give it a chance to cool, once cooled, crush it to a smooth glue in a blender. Put it aside. 

  4. Warmth a mud pot with oil, include mustard seeds and enable it to splutter. 

  5. Include staying cut shallots, dry red chillies, curry leaves and green chillies. Saute until the point that shallots turns marginally darker. 

  6. At that point include tomatoes and blend well. 

  7. Presently include the ground glue and saute well, keep up a medium fire and saute for two or three minutes. With the goal that the oil begin to skim to finish everything and isolate starting from the earliest stage. 

  8. Presently include tamarind water and 1/2 container water. Enable it to bubble. 

  9. Include angle pieces and salt. Enable it to cook in a medium fire. 

  10. At the point when the oil begins to show up at first glance, it is an indication that curry is prepared to be served. Keep it rest for 15 minutes before serving, serve alongside rice and squashed custard. 

  11. Appreciate!! Cheerful cooking and remain sound.


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