Malabar matthi curry
.JPG) Kerala-style fish curry | |
| Alternative names | Fish 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.
History
[edit]The origins of the modern dish can be traced back to Tamil Nadu and Kerala.[1]
Preparation
[edit]
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
[edit]- Kedgeree
- Machha Jhola
- Fish head curry
- Cuisine of Kerala
- Indian cuisine
- Cuisine of Malaysia
- Cuisine of Singapore
References
[edit]- ^ Jacob, Hena; Pushpanath, Salim (2005). Flavours of Kerala. Dee Bee Info Publications. pp. 40–41. ISBN 9788188000074. Retrieved February 21, 2012. ISBN 8188000078
- ^ Solomon, Charmaine (1976). The Complete Asian Cookbook. McGraw-Hill. ISBN 9780804837576. Retrieved February 21, 2012. ISBN 0070596360
- ^ 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.
- ^ 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
[edit]- Pollok, Fitz William Thomas (1896). Fifty years' reminiscences of India; a retrospect of travel, adventure and shikar. Arnold. pp. 332. Retrieved February 21, 2012.
Further reading
[edit]- For the Lenten Season. Food. Good Housekeeping (Springfield, Mass). March 15, 1890. pp. 218. Volume 10, Number 10. Retrieved February 21, 2012. (Cooking with fish and curry.)
External links
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