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 serving
348cal
28gprotein
13gcarbs
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)
A soft, spongy, and savory rice pancake from the coastal Konkan region of Maharashtra. Made from a batter of rice and lentils that requires overnight fermentation, this gluten-free delight is thicker than a dosa and pairs perfectly with chutney or fish curry.
About Malvani Fish Curry with Maharashtrian Amboli
Tangy, aromatic Malvani Fish Curry with gut-friendly Amboli – a soul-satisfying coastal delight!
This maharashtrian dish is perfect for breakfast. With 835.76 calories and 41.59g of protein per serving, it's a muscle-gain option 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.
480 min
Servings4
Serving size: 1 serving
488cal
14gprotein
80gcarbs
12gfat
Ingredients
1.5 cup Parboiled Rice (Also known as Ukda Chawal)
0.5 cup Urad Dal (Split and skinned black gram lentils)
0.25 cup Chana Dal (Split and skinned Bengal gram)
1 tsp Fenugreek Seeds (Also known as Methi Dana)
0.25 cup Thick Poha (Flattened rice, thick variety)
1 tsp Salt (Adjust to taste)
3 tbsp Vegetable Oil (For cooking the amboli)
3 cup Water (Approximately, for soaking and grinding)
Instructions
1
Soak the Grains and Lentils (6-8 hours)
In a large bowl, combine the parboiled rice, urad dal, chana dal, and fenugreek seeds.
Rinse them under cool running water 3-4 times until the water runs clear.
Add enough fresh water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for 6 to 8 hours.
2
Grind the Batter (15 minutes)
In a separate small bowl, rinse the thick poha once, then soak it in about 1/2 cup of water for 15-20 minutes before you start grinding.
Drain all the water from the soaked rice and dal mixture.
Transfer the drained mixture and the soaked poha (along with its soaking water) to a high-speed blender or wet grinder.
Grind in batches if necessary, adding small amounts of fresh, cold water as needed to facilitate grinding. The final batter should be smooth and have a thick, yet pourable consistency, similar to pancake batter.
3
Ferment the Batter (8-12 hours)
Pour the ground batter into a large, non-reactive container (like stainless steel or glass). Ensure the container is only filled halfway to allow room for the batter to rise.
Cover the container with a lid, but do not seal it tightly. Place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
The batter is perfectly fermented when it has visibly risen, is light and airy, and has a pleasant, slightly sour aroma.
4
Prepare for Cooking (5 minutes)
Once fermented, add the salt to the batter. Gently stir it in with a light hand. Avoid over-mixing, as this can deflate the air pockets created during fermentation.
Check the consistency. If the batter is too thick, add a tablespoon or two of water to reach a pourable, thick pancake-like consistency.
5
Cook the Amboli (20-25 minutes)
Heat a cast-iron or non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Lightly grease the tawa with a few drops of oil and wipe with a paper towel for an even coating.
Pour a ladleful of batter (about 1/3 cup) onto the center of the hot tawa. Do not spread it. Allow it to spread naturally into a thick circle, about 5-6 inches in diameter.
You will see small bubbles and holes forming on the surface. Drizzle about 1/2 teaspoon of oil around the edges and on top.
Cover with a lid and cook for 1-2 minutes on medium-low heat, until the top surface appears cooked and set.
Flip the amboli and cook the other side for another minute until it's light golden brown. Do not press down.
Remove from the tawa and repeat the process for the remaining batter, greasing the tawa lightly between each amboli.
6
Serve
Serve the hot, soft, and spongy amboli immediately with coconut chutney, sambar, or a traditional Malvani fish curry (kalvan).
