Malvani Fish Curry

Name: Malvani Fish Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 piece Ginger (1 inch Ginger finely chopped); 4 cloves Garlic (4 cloves Garlic finely chopped); 1 piece Yellow Onion (1 Onion finely chopped); 2 pieces Tomato (2 Tomato finely chopped); ½ cup Coconut Milk (1/2 cup Coconut milk); ¼ cup Tamarind (1/4 cup Tamarind Water); 1 sprig Curry leaves (1 sprig Curry leaves); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Mustard Oil (1 teaspoon Mustard oil); 0 pieces Table Salt (Salt to taste + Salt to taste); 2 pieces Kingfish Fillet (2 King fish cut into flat fillet); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 piece Lemon (1 Lemon juice); 1 tsp Coriander Seed (1 teaspoon Coriander (Dhania) Seeds); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Cloves (2 Cloves (Laung)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 1 pinch Nutmeg (1 pinch Nutmeg); ½ tsp Black Peppercorns (1/2 teaspoon Whole Black Peppercorns); 4 pieces Red Chili (4 Dry Red Chillies); 1 piece Star Anise (1 Star anise)

A spicy, tangy fish curry from the Malvani region of Maharashtra, India, featuring marinated kingfish in a coconut-milk based gravy with freshly ground Malvani masala.

40 minIndian

Servings4

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Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Ginger1 piece · 1 inch Ginger finely chopped
Garlic4 cloves · 4 cloves Garlic finely chopped
Yellow Onion1 piece · 1 Onion finely chopped
Tomato2 pieces · 2 Tomato finely chopped
Coconut Milk½ cup · 1/2 cup Coconut milk
Tamarind¼ cup · 1/4 cup Tamarind Water
Curry leaves1 sprig · 1 sprig Curry leaves
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Mustard Oil1 tsp · 1 teaspoon Mustard oil
Table Salt0 pieces · Salt to taste + Salt to taste
Kingfish Fillet2 pieces · 2 King fish cut into flat fillet
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Lemon1 piece · 1 Lemon juice
Coriander Seed1 tsp · 1 teaspoon Coriander (Dhania) Seeds
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cloves2 pieces · 2 Cloves (Laung)
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Nutmeg1 pinch · 1 pinch Nutmeg
Black Peppercorns½ tsp · 1/2 teaspoon Whole Black Peppercorns
Red Chili4 pieces · 4 Dry Red Chillies
Star Anise1 piece · 1 Star anise

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Steps

1Wash the king fish well with water, drain completely. Add red chilli powder, turmeric, cumin powder, coriander powder, salt to taste, and lemon juice. Mix and marinate the fish for at least 30 minutes.
2Dry roast coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon stick, bay leaf, star anise, and black peppercorns in a saucepan for 5 minutes until well roasted.
3Grind all roasted ingredients along with dry red chillies and nutmeg to a smooth Malvani masala powder.
4Heat a kadai, drizzle mustard oil, and allow mustard seeds to splutter for a few seconds. Add curry leaves.
5Add chopped ginger, garlic, and onions. Sauté until onions soften and turn golden brown.
6Add chopped tomatoes, sprinkle salt and turmeric. Sauté until tomatoes turn slightly mushy.
7Sprinkle the prepared Malvani masala and sauté for a minute. Add tamarind water and cook with the tomatoes for 2-3 minutes.
8Simmer the flame, add coconut milk, and bring to a boil. Slowly add marinated fish pieces and any leftover marinade into the boiling curry.
9Add a little water to adjust consistency and add salt to taste.
10Give a light stir, cover, and simmer for 10 minutes until the fish is completely cooked through.
11Turn off the heat. Check salt and spices, adjust accordingly. Transfer to a serving bowl.
12Serve hot with steamed rice, fish fry, and pickled onions for lunch or dinner.