Malvani Fish Curry

Recipe by

Walter

Total Time:
15-30 minutes

Serves: 4

Nutrition facts:

240 calories, 9 grams fat

Category: Non-Vegetarian Recipe

Course: Drinks Recipe Recipe

Cuisine: Indian Recipe

Technique: Stewed Recipe

Difficulty: Medium

The highlight and specialty of Malvan on the Konkan coast is its seafood. Malvani fish curries have an assortment of gravies and an incredible number of combinations of spices and ingredients, as well as cooking styles.

To make this Malvani curry, firstly the fish needs to be cleaned and marinated with turmeric powder and a little salt and kept aside. Next, add coriander seeds, tuemric powder, dry chillies, and onion to heated oil and fry the mixture till the onions turn brown. Now this mixture, along with grated coconut, are to be ground into a paste. This paste needs to be applied to the kept aside fish, which needs to be marinated for another 15-20 minutes.

Next, add the fish masala and red chilli powder to fried garlic flakes in oil and fry it for a minute before also adding 2 cups of water, the marinade and the marinated fish pieces. Allow this mixture to simmer on low heat until the fish is cooked. Enjoy with rice, a Malvani staple.

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Ingredients

1/2 kg - white pomfret
8 to 10 - red dry chillies
1 tsp - turmeric powder
1 tsp - coriander/dhania
1 tsp - red chilli powder
7 to 8 flakes/cloves - garlic, coarsely ground
2 - medium onions, finely sliced
1 cup - coconut, scraped
1 tsp - fish curry powder

How to Make Malvani Fish Curry

Clean the fish. Apply a little salt, turmeric and keep it aside.
In three tbsps of oil, fry onion, dry chillies, turmeric and coriander seeds, till the onions turn light brown.
Grind the grated coconut, with the above ingredients, to a paste.
Apply the ground paste on the fish and keep it aside to marinate, for 15 minutes.
Fry the garlic flakes in 5 tbsps of oil. Add red chilli powder and fish masala.
Add the fish pieces, with the marinade and add 2 cups of water. Simmer on low heat, till the fish is cooked.
Serve with chapatti or hot rice.

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