Malvani Fish Curry
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
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gfish steak, cut into 2-inch (5.1 cm) 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
Store leftover Malvani Fish Curry in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, adding a splash of water if the gravy is too thick.
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