Malabar Matthi Curry

Malabar matthi curry

Kerala-style fish curry
Origin
Alternative name(s)	Fish curry
Place of origin	India
Details
Type	Curry
Main ingredient(s)	Sardines, curry, vegetables (okra or onions); rice, naan, bread, or tapioca

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. It is usually served with rice, naan, bread, or tapioca. The dish is most popular in Kerala, Bangladesh, and West Bengal, where rice and fish are staple foods. Other variations may include adding tamarind juice or coconut milk. Malabar matthi curry is a dish of relative popularity amongst Malaysians, Singaporeans, and their tourists, although it is generally not categorized as hawker fare.

History

The origins of the modern dish can be traced back to Tamil Nadu and Kerala. The dish started as an attempt to extend Indian cuisine to include a wider clientele, notably Chinese customers, who considered curry prepared with fish heads a specialty. Today, most restaurants of Indian, Malay, Chinese, or Peranakan cuisines serve a variation of this dish.

Preparation

File:Kerala spicy Fish Curry.jpg

Kerala spicy fish curry

Tamarind Andhra fish curry

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

See also

• Machha Jhola
• Fish head curry
• Cuisine of Kerala
• Indian cuisine
• Cuisine of Malaysia
• Cuisine of Singapore

References

Further reading

• (Cooking with fish and curry.)

External links

• www.newkerala.com: Sardine Curry Recipe
• pachakam.com: Matthi Curry Recipe with Coconut