Holy Cow! Mangalore Malabar curry sauce (2024)

FAQs

What is malabar sauce made of? ›

Water, Onion, Tomato, Refined Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.

Malabar fish curry itself is made two different ways. The most popular recipe uses sliced onions or shallots, tomatoes, green chillies, julienned ginger and coconut milk. The second version uses freshly grated coconut, tamarind for sour taste and chillies. There are many variety of fish curry made all across Kerala.

This mixture of coriander, cumin, cloves, mustard seeds, and eleven other spices is wonderful sprinkled on grilled fish, dal, stews, and curries, or as an added seasoning in the spicy Indian snack known as hot mix.

It depends on the type of curry you are making. Curry becomes runny if it has more water content, so cook it for few more minutes to let the water evaporate and curry turns thick(this also turns flavors stronger). Also make sure not to overcook the curry. If it is more runny usually I add 1 tablespoon of besan flour.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

The Portuguese sauce is a hearty tomato sauce made with sautéed onions, garlic, tomato concassé and parsley. Tomato concassé (pronounced "conk-a-SAY") is a fancy culinary term to describe tomatoes that have been peeled, seeded and roughly chopped.

Velouté Sauce

Each of the veloutés forms the basis of its own respective secondary mother sauce. For instance, chicken velouté fortified with cream becomes the Supreme Sauce. Veal velouté thickened with egg yolks and cream becomes the Allemande Sauce.