Malvani Fish Curry

Name: Malvani Fish Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g fish (firm white fish, cut into medium pieces); 1 cup coconut (fresh, grated); 1 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 6 pcs dried red chili (soaked in warm water for 15 minutes); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch turmeric powder (for marinating the fish); 0.5 tsp salt (divided); 1 tbsp tamarind (soaked in warm water and pulp extracted); 2 tbsp oil; 2 cup water (for grinding and adjusting the curry); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(87)

TASTE SCORE

9/10

A coastal Konkan favorite with tender fish simmered in a fragrant coconut and spice gravy. It has a bright red color, gentle heat, and a tangy finish that tastes wonderful with steamed rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

457 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Marinate the fish.
Rub the fish pieces with 1 pinch turmeric powder and a little of the salt. Set aside for 15 minutes while you prepare the curry base.
TIPA short marinade seasons the fish without making it salty.
saute · ~9 min
Cook the spices and aromatics.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add coriander seeds, cumin seeds, and black peppercorns; cook until fragrant, about 30 seconds.
3.Add onion, garlic, and ginger; cook until the onion softens and turns light golden, 4 to 5 minutes.
4.Add dried red chili, tomato, and 1 pinch turmeric powder; cook until the tomatoes soften, 3 to 4 minutes.
TIPKeep the heat medium so the spices toast well and do not burn.
mix · ~3 min
Grind the curry masala.
Transfer the cooked mixture to a grinder with the grated coconut, tamarind pulp, and 1 cup water. Grind to a smooth, thick paste.
saute · ~4 min
Start the curry.
Heat the remaining 1 tbsp oil in a kadai or deep pan. Add the ground masala and cook for 3 to 4 minutes, stirring often, until the raw smell fades.
simmer · ~5 min
Simmer the gravy.
Add the remaining 1 cup water and the rest of the salt. Bring the curry to a gentle simmer and cook for 4 to 5 minutes until slightly thickened.
simmer · ~7 min
Cook the fish in the curry.
Slide the marinated fish pieces into the simmering gravy in a single layer. Cover and cook gently for 6 to 8 minutes, until the fish is just cooked through and tender.
TIPDo not stir too much after adding the fish or the pieces may break.
garnish
Garnish with coriander leaves.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a firm fish like surmai, cod, or haddock so the pieces hold their shape in the coconut gravy.
2
Grind the masala very smooth; any coarse coconut bits can make the curry feel grainy instead of silky.
3
Cook the ground masala until the raw smell disappears and a little oil begins to show at the edges.
4
Once the fish goes in, swirl the pan gently instead of stirring with a spoon to avoid breaking the pieces.
5
Keep the curry at a gentle simmer, not a rolling boil, or the fish can turn tough and the coconut may split.
6
If making ahead, prepare the curry base first and add the fish only when reheating for serving.
7
This curry tastes even better after a 15 to 20 minute rest, which lets the tamarind, chili, and coconut settle together.