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  • Malvani Fish Curry Recipe | How To Make Malvani Fish Curry

    Malvani Fish Curry Recipe: Enjoy this famously fiery, spicy, tangy, and delectable seafood classic from the Malvan coastal region of western India. Our quick and easy recipe of this iconic Malvani fish curry made with coconut and kokum will delight and wow all seafood lovers.

    Malvani cuisine—named for the town of Malvan in Sindhudurg district on the west coast of Maharashtra—is a fusion of Maharashtrian, Konkani, and Goan cuisines, but it has its own unique flavours and distinctive spice profile.
     


     

    Given its coastal location, it’s not surprising that Malvani cuisine features a great many seafood dishes—including Malvani fish curry, prawn, shellfish, and squid curries—and is particularly renowned for its incendiary fish curries. Malvani fish curries are available in a variety of gravies using diverse combinations of spices and ingredients, as well as dry and wet cooking styles.
     


     

    The base for any Malvani dish, including this easy Malvani fish curry recipe, is Malvani masala, which is simple and quick to make. Malvani spice paste or masala or gravy is a special blend of spices that lends the cuisine its distinctive taste. Malvani gravy is reddish brown in colour and spicy because of the extensive use of red chillies. Malvani masala is used not only in seafood and coconut-based dishes, but also in vegetable, lentil, and bean dishes, as well as chicken and mutton curries. It can last in the refrigerator in an airtight container for some months.
     


     

    Surmai is a popular choice for our Malvani fish curry recipe, but any firm-fleshed fish like pomfret, tilapia, red snapper, or trout will also work well. The mild taste of pomfret adapts beautifully to the rich and robust flavours of Malvani masala in this Malvani style fish curry.
     


     

    Kokum (Garcinia Indica) provides sourness and tanginess to the dish. If kokum is not available, substitute it with tamarind paste or tamarind extract. Dried red Byadgi chillies give this Malvani fish curry recipe its heat, and we have added dried red Kashmiri chillies for a beautiful orange–red colour without imparting too much heat. Adjust the level of hotness to suit your taste.

    It’s a good idea to allow the fish curry to rest for an hour before serving so that both gravy and fish absorb all the flavours and aromatics of the masala. Be careful not to overcook the fish. The fish is added at the end to prevent overcooking. 
     


     

    Serve Malvani fish curry with steamed plain rice, jackfruit bhaji, fish fry, kombdi vade, and ras-poli for a complete meal. Pickled onions makes a good accompaniment.

    Wash down this fish curry Malvani with solkadhi, the pink-coloured drink made from kokum and coconut milk. It’s the perfect coolant for a hot and spicy Konkani or Malvani meal.
     


     

    Learn how to make Malvani Fish Curry at home with our step by step Malvani fish curry recipe video and detailed recipe with all ingredients and cooking method right here.
     


     

    You will also enjoy our other coastal recipes like:

    Mangalore Prawn Curry
    Konkani Masala Potatoes
    Spicy Konkani Carrot Salad
    Rava Fried Masala Fish
    Green Chilly Egg Curry

    Or check out all our delicious Fish Recipes here.

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  • RECIPE

    INGREDIENTS

    500 gram fish fillets, preferably pomfret, surmai / kingfish, or red snapper, cut into 3-inch x 2-inch pieces
    1 teaspoon salt, or to taste

    Wet paste:
    3 dried red chillies, byadgi chillies, deseeded if you do not like too much heat
    3 dried red chillies, kashmiri chillies, mild
    1 teaspoon rice, (uncooked)
    3 black peppercorns (sabut kali mirch)
    1 teaspoon coriander seeds (sabut dhaniya)
    1 teaspoon cumin seeds (jeera)
    4 clove garlic, peeled
    50 gram onions, (about ½ medium onion), chopped
    1/2 coconut, grated

    -
    1 1/2 tablespoon vegetable oil
    100 gram onions, (about 1 medium onion), finely chopped
    1/2 teaspoon turmeric powder (haldi)
    4 kokum
    1/2 teaspoon salt, or to taste

    COOKING METHOD

    1. Sprinkle 1 teaspoon salt over fish. Rub to spread evenly. Reserve fish while you make the wet paste.
       
    2. Make wet paste: In a bowl, soak dried Byadgi chillies, dried Kashmiri chillies, rice, black peppercorns, coriander seeds, and cumin seeds for 15 minutes in enough water to cover. Drain.
       
    3. Place soaked spices in a wet grinder or blender and add garlic, onion, coconut, and about 1 tablespoon water. Grind to a fine paste. Reserve.
       
    4. Place a kadhai or wok on high heat and add oil. Once the oil is hot, but not yet smoking, slide in onion and sauté till golden brown. Sprinkle in turmeric powder and add reserved wet paste. Stir well, ensuring that the paste / masala does not catch the bottom of the pan. Cook for about 3 minutes before adding 1 cup water. Stir and allow to simmer for a couple of minutes.
       
    5. Add kokum. Cook curry on medium heat for about 7 minutes.
       
    6. Sprinkle in salt, stir, then add fish to the curry. Cook, stirring gently every couple of minutes, till the fish is cooked through, about 8 minutes. Remove from heat.
       
    7. Serve hot with steamed rice.

      Cook’s Note: We have used a combination of dried Byadgi chillies and dried Kashmiri chillies to balance out heat, colour, and flavour. Kashmiri chillies add great colour and wonderful flavour, while the Byadgi chillies bring the heat and flavour. You can try this with the type of chillies of your choice. Omit the Kashmiri chillies and only use Byadgi chillies without deseeding if you want to increase the spice level.

      Serves: 4
      Prep Time: 20 minutes
      Cook Time: 34 minutes
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