Main Course

Malvani Fish Curry

Name: Malvani Fish Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 porties
Cuisine: indian
Ingredients: 500 g fish steak cut into 2-inch pieces; 0,5 tl turmeric powder; 1 tl red chili powder; 0,5 tl salt; 0,5 kopje fresh coconut grated; 4 st dried red chili; 1 el coriander seed; 1 tl cumin seed; 0,5 tl black peppercorn; 2 st clove; 3 teentje garlic clove; 15 g ginger chopped; 1 el tamarind paste; 0,25 kopje water; 2 el coconut oil; 1 st onion finely chopped; 2 st green chili slit lengthwise; 1 st tomato chopped; 1,5 kopje water; 10 st curry leaf; 2 el 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.

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Gemiddeld

Glutenvrij

Allergeneninformatie: kan vis bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gfish steak, cut into 2-inch pieces
2 elcoconut oil
1 stonion, finely chopped
2 stgreen chili, slit lengthwise
1 sttomato, chopped
1,5 kopjewater

fish marinade

0,5 tlturmeric powder
1 tlred chili powder
0,5 tlsalt

masala paste

0,5 kopjefresh coconut, grated
4 stdried red chili
1 elcoriander seed
1 tlcumin seed
0,5 tlblack peppercorn
2 stclove
3 teentjegarlic clove
15 gginger, chopped
1 eltamarind paste
0,25 kopjewater

garnish

10 stcurry leaf
2 elfresh coriander, chopped

Keukengerei

blender · large pot · mixing bowl · kadai

De bereidingswijze

Stap voor stap

1
Wash the fish pieces thoroughly and pat them dry with a paper towel.
Ongeveer 2 min
Tip van de kok: Ensure fish is very dry for better marinade absorption.
2
In a bowl, combine the fish with turmeric powder, red chili powder, and salt.
Ongeveer 1 min
3
Gently mix to coat the fish evenly, then set aside to marinate for at least 15 minutes.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 3 min
5
Add water and blend to a smooth, fine paste, adding a little more water if needed to achieve the desired consistency.
Ongeveer 2 min
Tip van de kok: A smooth paste is key for a creamy curry.
6
Heat coconut oil in a large pot or kadai over medium heat.
Ongeveer 1 min
7
Add the chopped onion and sauté until it turns translucent, about 5-7 minutes.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 7 min
Tip van de kok: This step is crucial for developing the curry's deep flavor.
10
Pour in the water and bring the gravy to a gentle simmer.
Ongeveer 3 min
11
Carefully slide the marinated fish pieces into the simmering gravy.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: Avoid overcooking the fish to keep it tender.
13
Garnish with curry leaves and fresh coriander.
Ongeveer 1 min
14
Serve the Malvani Fish Curry hot with steamed rice or chapati.

Goed bewaren

Bewaren

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

Opwarmen

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