Malvani Fish Curry Recipe

Do you like to know, how to make malvani style fish curry recipe at home as like restaurant?. Seafood preparations dominate the coastal Malvani cuisine. So When it came to sharing a recipe using Malvani masala, it had to be fish! One of my favorite Malvani meals was with a friend in Mumbai at a boutique hotel in Juhu. Ah, the food was too good to be true and the fish, as expected, was amazing! I particularly loved the use of kokum for the tartness instead of tomatoes. If surmai (kingfish) is not available you may use any firm-fleshed fish like bangda (mackerel) or rawas (Indian salmon).

Procedure : (for malvani fish curry recipe)

Cut the fish into 2-inch pieces.

Soak the kokum in 1/2 cup of hot water for 10 minutes.

Finely chop the onion and keep it aside.

Marinate the fish with the red chili powder, turmeric powder, and lemon juice for 15 minutes.

Grind the grated coconut, Kashmiri chilies, and ginger-garlic paste with the soaked kokum and the water into a smooth paste.

Heat the oil in a pan on medium-high heat. Add the fish pieces and shallow-fry on one side till lightly colored. Flip and cook on the other side as well.

Remove the fish pieces carefully and set them aside.

Add the mustard seeds to the same oil. Once the seeds splutter, add the finely chopped onion and sauté on medium-high heat until the onion pieces are translucent. Turn the heat down, add the ground masala paste and sauté until the oil separates. Add 2 cups of water, salt and bring to a boil.

Add the fish pieces, Malvani masala, and simmer for 10 minutes. Add the coconut milk and simmer covered till oil floats on top.

Serve hot.

Ingredients: ( For malvani fish curry recipe)

1 tbsp malvani masala
500 g surmai
1 large onion
1/2 cup grated fresh coconut
6 Kashmiri chillies
1 tsp ginger-garlic paste
4 pieces of kokum
1 tsp mustard seeds
1/2 tsp red chilli powder
1 tsp turmeric powder
1/2 cup coconut milk
1/2 tbsp lemon juice
3 tbsp refined oil
Salt to taste