You need to develop a taste to enjoy this cuisine; it’s mostly liked by the people at the coastal region or people who love coconut. But in my household everyone loves it!
I have used basa fillet in this recipe just for a reason my husband doesn’t eat any other fish(Picky North Indians ;-)), but feel free to use the fish of your choice like surmai, pomfret..
The base for any Malvani dish is the Malvani masala, and trust me it’s simple and quick to make it. Once you make the masala it can be stored for few months in an airtight container.
And the other thing needed is the tamarind paste, which can be store bought or like me you can make it at home, very simple – soak the tamarind in hot boiling water for 15 minutes and then pass it through a sieve trying to press it down with the back of the spoon to get maximum juice out of it.
Once I made the curry according to the below-mentioned recipe, the taste was perfect which I was looking for but the colour was not even close.
It had the brownish yellow colour but when I ate at the restaurants it always had the beautiful orange colour.
It all depends on the chilli we use; here I always fail to get the perfect colour for all my dishes cause of the chilli. Firstly the one I use Degi Mirch is not the right I guess and other as I and my daughters don’t eat spicy the amount used is usually less.
So hence to get the glorious colour which stands out for Malvani cuisine I used some food colouring, but if you can find the perfect chill just leave the colour. You can check the difference with and without using the colour.
This curry turned out tastier than I assumed it to be, it goes well with plain rice. When I was feeding the kids mixing the curry and rice; my husband who just returned from office though I had made biryani, the beautiful colour.
Do try this recipe and please share your experience. Happy Cooking.
Malvani Fish Curry
- 2 Basa Fillet, diced (Or fish of your choice)
- 2 tbsp Oil
- 1 tsp Mustard seed
- 4 – 5 Curry Leaves
- 2 tbsp Malvani Masala
- ½ tsp turmeric
- 1 Onion, chopped
- ½ cup desiccated coconut
- 3 tbsp tamarind paste
- 1 tbsp ginger garlic paste
- Salt to taste
- 1 cup coconut milk
- 1 cup water
- ½ tsp food colour red
- Fresh coriander leaves
- In a pan add oil and once it’s hot add the mustard seeds and curry leaves. Allow the seeds to splutter.
- Add the onions and salt and mix well. Cook till onions are translucent.
- Mix in the garlic ginger paste, tamarind paste, desiccated coconut, Malvani masala and turmeric and sauté till the coconut starts getting a little brown.
- Stir in the coconut milk and water and let it simmer for 5 minutes.
- Once the curry comes to a boil add the fish and food colour in and mix well and turn the flames to low. The coconut milk and water can be adjusted according to the consistency of the gravy you looking for. Cook further for 8 – 10 minutes or till the fish is cooked.
- Garnish with fresh coriander leaves.
- Best served with Plain white rice.