Malabar matthi curry
{{Short description|Indian dish}}
{{Infobox food
| name = Malabar Fish Curry/Fish Curry
| image = Meen curry 2 (cropped).JPG
| image_size = 250px
| caption = Kerala-style fish curry
| alternate_name = Fish curry
| country = India
| region =
| creator =
| course =
| type = Curry
| served =
| main_ingredient = Sardines, curry, vegetables (okra or onions); rice or tapioca
| variations =
| calories =
| other =
|national_cuisine=India, Sri Lanka}}
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.
History
The origins of the modern dish can be traced back to Tamil Nadu and Kerala.{{cite book | url=https://books.google.com/books?id=JLUnwHZKl0wC&dq=Malabar+matthi+curry&pg=PA41 | title=Flavours of Kerala | publisher=Dee Bee Info Publications | year=2005 | accessdate=February 21, 2012 |author1=Jacob, Hena |author2=Pushpanath, Salim | pages=40–41| isbn=9788188000074 }} {{ISBN|8188000078}}
Preparation
File:Kerala_spicy_Fish_Curry.jpg
File:TamarindAndhiaFishCurry.JPG
Fish curries are also eaten in Sri Lanka{{cite book | url=https://books.google.com/books?id=qbTFwAEACAAJ | title=The Complete Asian Cookbook | publisher=McGraw-Hill | year=1976 | accessdate=February 21, 2012 | author=Solomon, Charmaine| isbn=9780804837576 }} {{ISBN|0070596360}} and other countries. The dish is also mass-produced, processed and packaged in cans and flexible pouches for consumer purchase.{{cite journal | doi=10.1016/S0956-7135(01)00058-5| title=Traditional Kerala style fish curry in indigenous retort pouch| journal=Food Control| volume=12| issue=8| pages=523–527| year=2001| last1=Gopal| first1=T.K.Srinivasa| last2=Vijayan| first2=P.K| last3=Balachandran| first3=K.K| last4=Madhavan| first4=P.| last5=Iyer| first5=T.S.G}}{{cite journal | title=Studies on heat processing and storage of seer fish curry in retort pouches | date=January–February 2002 | author=Shankar, C. N. Ravi| pages=3–7|display-authors=etal | doi=10.1002/pts.560 | volume=15 | journal=Packaging Technology and Science| doi-access=free }}
See also
References
{{Reflist}}
=Additional sources=
- {{cite book | url=https://archive.org/details/in.ernet.dli.2015.501640 | title=Fifty years' reminiscences of India; a retrospect of travel, adventure and shikar | publisher=Arnold | year=1896 | accessdate=February 21, 2012 | author=Pollok, Fitz William Thomas | pages=[https://archive.org/details/in.ernet.dli.2015.501640/page/n358 332]}}
=Further reading=
- {{cite book | url=https://books.google.com/books?id=-lY7AAAAMAAJ&dq=Fish+curry&pg=PA218 | title=For the Lenten Season. Food. | publisher=Good Housekeeping (Springfield, Mass) | date=March 15, 1890 | accessdate=February 21, 2012 | pages=218. Volume 10, Number 10 }} (Cooking with fish and curry.)
External links
{{commons category|Fish curries of Kerala}}
{{Indian Dishes}}
{{Subject bar|portal1=Food|portal2=India|portal4=Asia}}