How to make Malvani Fish Curry - A simple fish curry from Malvan.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : King fish Fillets( Surmai), Cumin seeds (जीरा)

Cuisine : Maharashtrian

Course : Main Course Seafood

Malvani Fish Curry

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course Seafood recipes like Steamed Fish, Rahu Kalia, Balsamic Grilled Prawns, Pan Seared Fish with Soy Sauce.

Malvani Fish Curry Recipe Card

Malvani Fish Curry

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Malvani Fish Curry Recipe

  • King fish Fillets( Surmai) cut into 1-inch cubes 500 grams

  • Cumin seeds 1 teaspoon

  • Coriander seeds 2 teaspoon

  • Dried red chillies 4-5

  • Turmeric powder a pinch

  • Salt to taste

  • Onions 2 medium

  • Coconut scraped 3/4 cups

  • Black peppercorns 6-8

  • Oil 3 tablespoons

  • Tomato finely chopped 1 medium

  • Tamarind pulp 1 tablespoon


Step 1

Lightly roast cumin seeds and coriander seeds and grind them into a powder with dry red chillies. Apply salt, turmeric powder and the ground powder to the fish cubes and keep aside. Chop one onion.

Step 2

Soak tamarind in two tablespoons of water and squeeze to get pulp. Grind the other onion with coconut and black peppercorns into a coarse paste.

Step 3

Heat oil in a pan, add chopped onion and sauté till lightly browned. Add tomato and sauté till oil leaves the sides.

Step 4

Add the coconut paste and cook on high heat for a minute. Add two cups of water and bring the gravy to a boil.

Step 5

Add fish pieces and cook on medium heat for five to six minutes. Add tamarind pulp, adjust salt, stir and simmer for five minutes.

Step 6

Serve hot with steamed rice.

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