A fiery and tangy fish curry from the Konkan coast of Maharashtra. Tender fish simmers in a fragrant coconut-based gravy, spiced with a special Malvani masala and soured with kokum. It's a coastal classic best enjoyed with steamed rice.
Prep25 min
Cook25 min
Soak10 min
Servings4
Serving size: 1 cup
353cal
28gprotein
16gcarbs
Ingredients
500 g Surmai (Kingfish, cut into 1-inch thick steaks)
1 tsp Turmeric Powder (Divided use)
1.5 tsp Salt (Divided use, or to taste)
1 tbsp Lemon Juice
1 cup Fresh Grated Coconut
6 pcs Dried Bedgi Chilies (Use Kashmiri for less heat)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, pan-fried kingfish slices marinated in a bold and tangy Indian spice paste. This popular coastal delicacy is ready in under 30 minutes and makes a perfect appetizer or side dish.
About Malvani Fish Curry, Steamed Basmati Rice and Masala Fried Fish Slice
Aromatic, protein-rich Malvani Fish Curry with fluffy rice and crispy fried fish – a true comfort meal.
This maharashtrian dish is perfect for lunch. With 873.4199999999998 calories and 63.66g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
1 inch Cinnamon Stick
1 medium Onion (Roughly sliced, for masala paste)
6 pcs Garlic Cloves
1 inch Ginger (Peeled and roughly chopped)
3 tbsp Vegetable Oil
5 pcs Kokum (Soaked in 1/4 cup warm water)
2.25 cup Water (Divided for grinding and curry)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Clean the fish steaks and pat them completely dry with a paper towel.
In a bowl, combine the fish with 1/2 tsp turmeric powder, 1/2 tsp salt, and 1 tbsp lemon juice.
Gently toss to ensure all pieces are evenly coated. Set aside to marinate for at least 20 minutes.
2
Prepare the Malvani Masala Paste
In a dry pan over low-medium heat, roast the dried red chilies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick for 1-2 minutes until they become fragrant. Remove from the pan and set aside.
In the same pan, add the roughly sliced onion and sauté for 2-3 minutes until it softens.
Add the grated coconut to the pan with the onion. Continue to roast on low heat, stirring frequently, for 6-8 minutes until the coconut is golden brown and aromatic. Be careful not to burn it.
Turn off the heat and let the roasted ingredients cool down to room temperature.
Transfer the cooled roasted spices, coconut-onion mixture, garlic cloves, ginger, and the remaining 1/2 tsp turmeric powder to a blender. Add 1/4 cup of water and grind to a very smooth, thick paste.
3
Cook the Curry Base
Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until it turns translucent and light golden brown.
Add the ground Malvani masala paste to the pan. Cook for 6-8 minutes, stirring continuously, until the paste darkens in color and oil begins to separate from the sides.
4
Simmer the Curry and Cook the Fish
Pour in 2 cups of water, the soaked kokum along with its soaking water, and the remaining 1 tsp of salt. Stir well to combine.
Bring the curry to a gentle boil, then reduce the heat to a simmer.
Carefully slide the marinated fish pieces into the simmering gravy one by one. Avoid overcrowding the pan.
Gently swirl the pan to submerge the fish; do not stir with a spoon as it may break the fish.
Cover the pan and let the fish cook on low-medium heat for 8-10 minutes, or until it is opaque and flakes easily when tested with a fork.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for 10-15 minutes. This allows the flavors to meld and deepen.
Serve hot with steamed rice, bhakri (millet flatbread), or chapati.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
600 g Kingfish Slices (About 4 thick slices or steaks)
2 tbsp Ginger Garlic Paste
1.5 tsp Kashmiri Red Chilli Powder (Adds vibrant color and mild heat)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
2 tbsp Rice Flour (For a crispy coating)
2 tbsp Lemon Juice (Freshly squeezed is best)
1 tsp Salt (Or to taste)
0.25 cup Vegetable Oil (For shallow frying)
1 medium Onion (Sliced into rings for garnish)
1 medium Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Fish
Rinse the fish slices under cold water.
Pat them completely dry with paper towels. This step is crucial for a crispy coating and helps the marinade adhere properly.
2
Create the Masala Paste
In a wide bowl, combine the ginger garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, rice flour, lemon juice, and salt.
Mix thoroughly to form a thick, smooth paste. If the paste is too dry, add 1-2 teaspoons of water to achieve a spreadable consistency.
3
Marinate the Fish
Gently apply the masala paste evenly over all sides of each fish slice, ensuring a complete coating.
Let the fish marinate at room temperature for at least 15-20 minutes. For a deeper flavor infusion, you can marinate it in the refrigerator for up to 1 hour.
4
Shallow Fry the Fish
Heat the vegetable oil in a wide, non-stick skillet or pan over medium-high heat. The oil is ready when a tiny drop of marinade sizzles instantly.
Carefully place the marinated fish slices in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook for 4-5 minutes on the first side, or until it's golden brown and crisp.
Gently flip the slices using a spatula and cook for another 4-5 minutes on the other side until cooked through. The fish is done when the flesh is opaque and flakes easily with a fork.
5
Serve
Remove the fried fish from the pan and place it on a wire rack or a plate lined with paper towels to drain excess oil.
Garnish with fresh onion rings and serve immediately with lemon wedges on the side for squeezing over the fish.
