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, 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.
The origins of the modern dish can be traced back to Kerala. The dish started as an attempt to extend Indian cuisine to include a wider clientele, notably Chinese customers, who considered fish head a specialty. Today, most restaurants of Indian, Malay, Chinese, or Peranakan association serve a variation of this dish.
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