Malabar Fish Roast Recipe | Tasty Meen Roast | Authentic Kerala Fish Dry Roast | Cookd

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Malabar Fish Roast is a delicious #FishStarterRecipe from the Malabar lands. This #MalabarFishRoast is made with tender fish pieces, fresh coconut milk and tamarind. You can now make this authentic #KeralaFishRoast with Cookd’s simple recipe and serve it hot with appam, idly or dosa. Do try this recipe and share your feedback with us in the comments section.

Malabar Fish Roast Recipe:

Tawa Fry:

Fish (Boneless Cubes) - 500 grams
Red Chilli Powder - ½ tsp
Coriander Powder - ½ tsp
Coconut Oil - 1 tbsp
Salt - ¼ tsp

Coconut Milk:

Coconut - 1 Cup
Water - ½ Cup

Tamarind Extract:

Tamarind - ½ lemon size ball
Water - ¼ Cup

Masala:

Coconut Oil - 2 tbsp
Onion (finely chopped) - 2 nos
Tomato (finely chopped) - 2 nos
Ginger Garlic Paste - 1 tbsp
Green Chilli (slit) - 3 nos
Curry Leaves - 15 nos
Salt - ½ tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 ½ tsp
Turmeric Powder - ¼ tsp

Cooking Instructions:

1. In a bowl, take the boneless fish cubes. Add red chilli powder, coriander powder and salt. Mix well.

2. In a pan, add coconut oil and Tawa fry the fish cubes for 4 mins.

3. Soak tamarind in water and extract the tamarind juice.

4. In a mixer grinder, add the grated coconut and water. Grind to extract coconut milk. Filter the coconut milk and set aside.

5. Heat another pan to make the masala. Add coconut oil. Once the oil is hot, add finely chopped onions and saute until translucent.

6. Add the slit green chilli and ginger garlic paste. Cook until the raw smell of the ginger-garlic paste leaves.

7. Add the tomatoes and cook until the tomatoes are soft and mushy.

8. Add the red chilli powder, coriander powder, turmeric powder, salt and continue to cook for 2 mins.

9. Add the tamarind extract and cook for a minute.

10. Add the Tawa fried fish cubes and curry leaves.

11. Add the extracted coconut milk and cook until the sauce thickens and coats on all the fish pieces. Continue to roast on high heat for 5 minutes. Remove from the heat.

12. Serve hot with Appam, Idiyappam, Idli or Dosa.

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