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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.
For 4 servings
Marinate the Fish
Prepare the Malvani Masala Paste
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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.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 352.62 calories per serving with 27.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Simmer the Curry and Cook the Fish
Garnish and Serve
This curry base works wonderfully with prawns (shrimp). Adjust cooking time to 5-6 minutes for prawns.
For a vegetarian alternative, use paneer cubes or a mix of sturdy vegetables like potatoes, cauliflower, and green beans. Add the vegetables before the water and cook until tender, then add paneer for the last 5 minutes.
To reduce the heat, use fewer Bedgi chilies or switch to Kashmiri red chilies, which provide vibrant color with minimal spice.
The use of fatty fish like Surmai provides essential omega-3s, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.
The blend of spices like black pepper, cloves, and cinnamon contains compounds that have thermogenic properties, which can help in boosting the body's metabolism.
Key ingredients like turmeric (containing curcumin), ginger, and garlic are renowned for their powerful natural anti-inflammatory compounds that help combat chronic inflammation.
One serving of Malvani Fish Curry contains approximately 380-450 calories, depending on the type of fish and amount of oil used. This estimate includes the fish, coconut-based gravy, and spices.
Yes, it can be a healthy dish. Fish is an excellent source of lean protein and omega-3 fatty acids, which are beneficial for heart and brain health. The spices used, like turmeric and ginger, have anti-inflammatory properties. To keep it healthier, use a moderate amount of oil.
The best substitute for kokum's unique sourness is tamarind. Mix 1 tablespoon of tamarind paste in 1/4 cup of warm water and add it to the curry. You can also use a small, dried raw mango piece (amboshi).
Yes, you can use store-bought Malvani masala powder for a quicker version. Sauté the chopped onion, add 3-4 tablespoons of the powder, cook for a minute, then add 1/2 cup of coconut milk and water to form the gravy.
Firm, fleshy fish are ideal as they hold their shape well in the curry. The most popular choices are Surmai (Kingfish), Pomfret, and Bangda (Mackerel). You can also use Rawas (Indian Salmon).
Bitterness in the curry is usually caused by over-roasting or burning the coconut or the dry spices. It's crucial to roast them on low heat and stir continuously until they are just golden brown and fragrant.