Main Course

Malvani Fish Curry

Name: Malvani Fish Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g fish steak cut into 2-inch pieces; 0.5 tsp turmeric powder; 1 tsp red chili powder; 0.5 tsp salt; 0.5 cup fresh coconut grated; 4 pcs dried red chili; 1 tbsp coriander seed; 1 tsp cumin seed; 0.5 tsp black peppercorn; 2 pcs clove; 3 clove garlic clove; 15 g ginger chopped; 1 tbsp tamarind paste; 0.25 cup water; 2 tbsp coconut oil; 1 pcs onion finely chopped; 2 pcs green chili slit lengthwise; 1 pcs tomato chopped; 1.5 cup water; 10 pcs curry leaf; 2 tbsp fresh coriander chopped

This Malvani fish curry features a rich, spicy coconut-based gravy, characteristic of the Konkan coast of Maharashtra. Fresh fish is simmered gently in a flavorful blend of spices, offering a taste of authentic Indian coastal cuisine. It's best served with steamed rice.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium

Gluten-free

Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gfish steak, cut into 2-inch pieces
2 tbspcoconut oil
1 pcsonion, finely chopped
2 pcsgreen chili, slit lengthwise
1 pcstomato, chopped
1.5 cupwater

fish marinade

0.5 tspturmeric powder
1 tspred chili powder
0.5 tspsalt

masala paste

0.5 cupfresh coconut, grated
4 pcsdried red chili
1 tbspcoriander seed
1 tspcumin seed
0.5 tspblack peppercorn
2 pcsclove
3 clovegarlic clove
15 gginger, chopped
1 tbsptamarind paste
0.25 cupwater

garnish

10 pcscurry leaf
2 tbspfresh coriander, chopped

Equipment

blender · large pot · mixing bowl · kadai

The method

Step by step

1
Wash the fish pieces thoroughly and pat them dry with a paper towel.
About 2 min
Cook’s note: Ensure fish is very dry for better marinade absorption.
2
In a bowl, combine the fish with turmeric powder, red chili powder, and salt.
About 1 min
3
Gently mix to coat the fish evenly, then set aside to marinate for at least 15 minutes.
About 15 min
Cook’s note: Marinating allows the flavors to penetrate the fish.
4
For the masala paste, combine grated fresh coconut, dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, garlic cloves, ginger, and tamarind paste in a blender.
About 3 min
5
Add water and blend to a smooth, fine paste, adding a little more water if needed to achieve the desired consistency.
About 2 min
Cook’s note: A smooth paste is key for a creamy curry.
6
Heat coconut oil in a large pot or kadai over medium heat.
About 1 min
7
Add the chopped onion and sauté until it turns translucent, about 5-7 minutes.
About 7 min
Cook’s note: Don't rush this step; properly cooked onions add sweetness.
8
Stir in the green chilies and chopped tomato, cooking until the tomatoes soften and release their juices, about 3-4 minutes.
About 4 min
9
Add the prepared masala paste to the pot and cook for 5-7 minutes, stirring occasionally, until the raw smell disappears and the oil starts to separate from the paste.
About 7 min
Cook’s note: This step is crucial for developing the curry's deep flavor.
10
Pour in the water and bring the gravy to a gentle simmer.
About 3 min
11
Carefully slide the marinated fish pieces into the simmering gravy.
About 1 min
Cook’s note: Handle the fish gently to prevent it from breaking.
12
Cover the pot and let the curry simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
About 10 min
Cook’s note: Avoid overcooking the fish to keep it tender.
13
Garnish with curry leaves and fresh coriander.
About 1 min
14
Serve the Malvani Fish Curry hot with steamed rice or chapati.

Keep it good

Storage

Store leftover Malvani Fish Curry in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, adding a splash of water if the gravy is too thick.