Malabar matthi curry

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Malabar fish curry
Meen curry 2 (cropped).JPG
Kerala-style fish curry
Alternative namesFish curry
Type Curry
Place of origin India
Associated cuisine India, Sri Lanka
Main ingredients Sardines, curry, vegetables (okra or onions); rice or tapioca

Malabar matthi curry, also known as fish curry, is a traditional Kerala dish. It is usually prepared with fish semi-stewed in a Kerala-style sauce that typically includes a blend of spices and assorted vegetables, such as okra or onions. While sardines are commonly used, the dish can be prepared with a variety of fish, such as mackerel, kingfish, or pomfret. It is usually served with rice or tapioca. The dish is most popular in Kerala, Goa, and Sri Lanka, where rice and fish are staple foods. Other variations may include adding tamarind juice or coconut milk.

Contents

History

The origins of the modern dish can be traced back to Tamil Nadu and Kerala. [1]

Preparation

Kerala spicy fish curry Kerala spicy Fish Curry.jpg
Kerala spicy fish curry
Tamarind Andhra fish curry TamarindAndhiaFishCurry.JPG
Tamarind Andhra fish curry

Fish curries are also eaten in Sri Lanka [2] and other countries. The dish is also mass-produced, processed and packaged in cans and flexible pouches for consumer purchase. [3] [4]

See also

References

  1. Jacob, Hena; Pushpanath, Salim (2005). Flavours of Kerala. Dee Bee Info Publications. pp. 40–41. ISBN   9788188000074 . Retrieved February 21, 2012. ISBN   8188000078
  2. Solomon, Charmaine (1976). The Complete Asian Cookbook. McGraw-Hill. ISBN   9780804837576 . Retrieved February 21, 2012. ISBN   0070596360
  3. Gopal, T.K.Srinivasa; Vijayan, P.K; Balachandran, K.K; Madhavan, P.; Iyer, T.S.G (2001). "Traditional Kerala style fish curry in indigenous retort pouch". Food Control. 12 (8): 523–527. doi:10.1016/S0956-7135(01)00058-5.
  4. Shankar, C. N. Ravi; et al. (January–February 2002). "Studies on heat processing and storage of seer fish curry in retort pouches". Packaging Technology and Science. 15: 3–7. doi: 10.1002/pts.560 .

Additional sources

Further reading