Malabar matthi curry
.JPG) Kerala-style fish curry | |
| Alternative names | Fish curry |
|---|---|
| Type | Curry |
| Place of origin | India |
| Main ingredients | 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.[citation needed]
History
The origins of the modern dish can be traced back to Tamil Nadu and Kerala.[1] 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.[citation needed] Today, most restaurants of Indian, Malay, Chinese, or Peranakan cuisines serve a variation of this dish.[citation needed]
Preparation
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
- Machha Jhola
- Fish head curry
- Cuisine of Kerala
- Indian cuisine
- Cuisine of Malaysia
- Cuisine of Singapore
References
- ^ Jacob, Hena; Pushpanath, Salim (2005). Flavours of Kerala. Dee Bee Info Publications. pp. 40–41. Retrieved February 21, 2012. ISBN 8188000078
- ^ Solomon, Charmaine (1976). The Complete Asian Cookbook. McGraw-Hill. Retrieved February 21, 2012. ISBN 0070596360
- ^ Gopal, T.K.Srinivasa; et al. (December 2001). "Traditional Kerala style fish curry in indigenous retort pouch". Volume 12, Issue 8. Food Control. pp. 523–527. Retrieved February 22, 2012.
- ^ Shankar, C. N. Ravi; et al. (January–February 2002). "Studies on heat processing and storage of seer fish curry in retort pouches". Volume 15, Issue 1. Packaging Technology and Science. pp. 3–7. Retrieved February 22, 2012.
Additional sources
- Pollok, Fitz William Thomas (1896). Fifty years' reminiscences of India; a retrospect of travel, adventure and shikar. Arnold. p. 332. Retrieved February 21, 2012.
Further reading
- 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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