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
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 300 grams | fresh fish (pomfret or surmai) |
| 1 cup | grated fresh coconut |
| 2 tablespoons | Malvani masala |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 tablespoon | tamarind pulp |
| 2 tablespoons | vegetable oil |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, chopped |
| 2 cloves | garlic |
| 1 inch | ginger |
| — | salt to taste |
| 1 cup | water |
Instructions
- 1 Clean the fish and cut it into pieces.
- 2 Marinate the fish with turmeric powder, red chili powder, and salt. Set aside for 10 minutes.
- 3 Grind the grated coconut, garlic, and ginger into a fine paste using a little water.
- 4 Heat oil in a pan and sauté the chopped onion until golden brown.
- 5 Add the chopped tomato and cook until soft.
- 6 Add the Malvani masala and cook for 2 minutes.
- 7 Add the coconut paste and sauté for another 3 minutes.
- 8 Add water and bring the mixture to a boil.
- 9 Add the marinated fish pieces and tamarind pulp to the curry.
- 10 Simmer the curry for 10-12 minutes until the fish is cooked through.
- 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.