Bursting with flavours of malvani masala, this fried fish is a joy to eat
The standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka goes under the mantle of Malvani cuisine. Although it cuisine is predominantly non-vegetarian, there are a lot of vegetarian delicacies too. Although it is an independent cuisine, it overlaps Maharashtrian and Goan cuisines.
Malvanis cook food in their own distinct way. They use plenty of coconut in its various forms such as scraped, grated dried coconut, fried, coconut paste and coconut milk.
Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin seeds, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind and raw mango that not only add a delicious sourness to the food but also a distinct flavour.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.