Malvani Fish Curry

Malvani Fish Curry

Malvani Fish Curry

Surmai or rawas cooked in a thick, dark Malvan masala gravy with freshly grated coconut, dried red Kashmiri chillies, and a souring agent of kokum — richer and more intensely spiced than Goan fish curry, with a dry-roasted coconut base that sets the Sindhudurg coast apart.

Cuisines

Malvani Maharashtrian

Best for

Lunch Dinner

Build a full meal around Malvani Fish Curry

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

Fish 300 grams Fish , fresh (pomfret or surmai)
Coconut 1 cup Coconut , grated
Malvani masala 2 tablespoons Malvani masala
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
Tamarind 1 tablespoon Tamarind , pulp
vegetable oil 2 tablespoons Vegetable oil
Onion 1 medium Onion , finely chopped
Tomato 1 medium Tomato , chopped
Garlic 2 cloves Garlic , finely chopped
Ginger 1 inch Ginger , finely chopped
salt — Salt , to taste
water 1 cup Water

Instructions

  1. 1 Clean the fish and cut it into pieces.
  2. 2 Marinate the fish with turmeric powder, red chili powder, and salt. Set aside for 10 minutes.
  3. 3 Grind the grated coconut, garlic, and ginger into a fine paste using a little water.
  4. 4 Heat oil in a pan and sauté the chopped onion until golden brown.
  5. 5 Add the chopped tomato and cook until soft.
  6. 6 Add the Malvani masala and cook for 2 minutes.
  7. 7 Add the coconut paste and sauté for another 3 minutes.
  8. 8 Add water and bring the mixture to a boil.
  9. 9 Add the marinated fish pieces and tamarind pulp to the curry.
  10. 10 Simmer the curry for 10-12 minutes until the fish is cooked through.
  11. 11 Adjust salt to taste and serve hot with steamed rice.

Tips

For a richer flavor, you can add a few kokum petals while simmering the curry.