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Malabar Peralan (Malabar Fish Roast)

Malabar Peralan (Malabar Fish Roast) is a traditional Indian recipe (from the Malabar coast) for a classic fish dish where the fish is marinated in a spice blend, fried and finished in a curry gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Malabar Fish Roast (Malabar Peralan).

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesIndian Recipes



Ingredients:

500g (1 lb) fish, cut into small pieces

To Marinate the Fish:
1/2 tsp ground turmeric
1 tsp red chilli powder (Kashmiri chilli)
Salt to taste

To Make the Curry:
2 tbsp oil
1 small lime-sized piece of tamarind paste, soaked in 60ml (¼ cup) warm water
1 tsp mustard seeds
¼ tsp fenugreek seeds
¼ tsp cumin seeds
1 large red onion, chopped
2 green chillies, halved
5-6 garlic cloves, crushed
2 cm (1 in) piece of fresh ginger, crushed
1/2 tsp ground turmeric
1 tsp ground coriander
½ tsp ground black pepper
2-3 tsp red chilli powder depending on your taste
A pinch of asafoetida
2 medium tomatoes sliced, or ¾ cup canned diced tomatoes
1 tbsp white vinegar
120ml (1/2 cup) coconut milk
1 sprig of curry leaves
Salt, to taste
Water

Method:

To Marinate the Fish: Combine ½ tsp ground turmeric, the red chilli powder and salt, to taste, in a small bowl. Add a little water to make a smooth paste. Rub this marinade onto the fish pieces set aside to marinate in the refrigerator for at least 30 minutes.

To Make the Curry: Heat 1 tbsp oil in a frying pan on medium-high heat. Add fish pieces. When one side is brown and cooked, flip over to the other side and cook again. Drain on an absorbent towel. (Fry fish in batches if needed)

Add the remaining oil into the pan, add the mustard seeds, the cumin seeds and fenugreek. When they splutter add the onions, and fry for 2-3 minutes or until lightly golden brown. Add the green chillies and curry leaves. Stir to combine then add the ginger and garlic

Continue frying for 1-2 minutes or until aromatic then add the asafoetida, ½ tsp ground turmeric, ground coriander, and red chilli powder. Fry the mixture for a few seconds, then season to taste with freshly-ground black pepper.

Stir in the tomatoes and fry for 2-3 minutes or until they break down. When oil separates, squeeze out the pulp from the tamarind and add the liquid to the curry. At this point add enough water to make a thick sauce.

Now add the fish, cover the pot with a lid and cook for about 10 minutes more. When the fish is cooked through, check and adjust the seasonings and add the vinegar. Bring the fish curry to just to a boil then stir in the coconut milk and take off the heat.

Serve hot.