Maharashtrian Fish Curry
A thick, coconut-based fish curry made with surmai (king fish) or rawas (Indian salmon), cooked in a masala of roasted dried coconut, onion, fresh coriander, and Malvani spices — a coastal Konkan preparation that is the pride of the Koli fishing community and the Malvani and CKP (Chandraseniya Kayastha Prabhu) communities of Maharashtra.
Cuisines
Kolhapuri
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | fresh fish (pomfret or mackerel) |
| 2 tablespoons | oil |
| 1 cup | finely chopped onions |
| 1 cup | grated fresh coconut |
| 2 tablespoons | Kolhapuri masala |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger-garlic paste |
| 1 cup | tamarind pulp |
| 2 cups | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Clean and cut the fish into medium-sized pieces.
- 2 Heat oil in a pan and sauté the onions until golden brown.
- 3 Add the ginger-garlic paste and sauté for another minute.
- 4 Add the grated coconut and fry until it turns light brown.
- 5 Stir in the Kolhapuri masala, turmeric powder, and red chili powder, and sauté for 2 minutes.
- 6 Add the tamarind pulp and water, and bring the mixture to a boil.
- 7 Reduce the heat and add the fish pieces. Cook for 10-12 minutes until the fish is cooked through.
- 8 Season with salt to taste.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a spicier curry, increase the amount of Kolhapuri masala. Serve with steamed rice or bhakri.