Indian Khana: Malvani Fish Curry Recipe

Remember my Malvani Masala? That masala I made to prepare this malvani fish curry on a fine Sunday. As I mention in malvani masala post, west coast of Maharashtra in konkoni, malvani cuisine is infused from Konkani, Maharastrian and Goan cuisines that's why you can see amount of coconut used in this recipe is high at least to my standards, plus kokum is used to make the curry tangy instead of tomatoes. This fish curry recipe looks more like a South Indian Style fish curry but it's doesn't taste like that due do the use of spices.

Malvani masala is so flavorful and it's add wonderful flavorful and texture to this fish curry, you can't miss that masala. Do yourself a favor and prepare malvani masala not only for this fish curry but add that in any curry and it will be yum. Coming back to this curry recipe it's one of the best fish curry I made but mind you it's way too spicy and masaledar ie due to spices it's more on a heavy side. You can adjust the spices and tone down the curry a bit but it will be still spicy, Malvani and Konkani recipes are mostly on a spicy side so it's goes same for this curry too, if you like fish and spicy food then it's for you.

Try this once and there will be no looking back I assure you that just, make sure to cook the masala properly to avoid any rawness and use good quality of red chilli for a nice color, I used kashmiri lal mirch (red chilli) and I simply loved the look for this fish curry isn't it looks fabulous? So explore Malvani/Konkani cuisine and try this malvani fish curry.

Malvani Fish Curry Recipe

Prep time: 15 Minutes
Cook time: 40 Minutes
Total time: 55 Minutes
Serves: 4-5

Ingredients:
Fish - 500gms
Oil - 2 tbsp
Mustard Seeds - 1 tsp
Onion - 1 [large]
Malvani Masala Powder - 1 tbsp
Coconut Milk - 1/2 Cup
Salt - To Taste

To Marinate Fish
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Salt - 1 tsp
Lemon Juice - 1/2 tbsp

To Grind
Grated Coconut - 5 tbsp
Dry Red Chilli - 6
Poppy Seeds - 1/2 tbsp [I didn't use]
Kokum - 4 Petals [or use 1 tsp of tamarind paste
Ginger-Garlic Paste - 1/2 tbsp

Method:

1. Wash and marinate fish with 1/2 tsp salt and 1/2 tsp turmeric powder for 10 minutes. Rinse 3-4 times and marinate with remaining ingredients until fish required to use or for 15 more minutes.
2. Soak kokum in 1/2 cup hot water for 10 minutes.
3. Grind all the ingredients 'to grind' into fine paste, use kokum soaked water to grind.

4. Finely chop onion and keep aside.
5. In a pan heat oil, add mustard seeds and allow to splutter, add onion and saute until soft.
6. Add masala paste and saute until oil floats on top around 10 minutes in medium to slow flame.

7. While masala gets cooked, in a pan or tawa grizzle 1 tsp oil and fry fish pieces both sides until light brown around 5 minutes each side on slow to medium flame. [this is optional step]