Malvani Fish Curry
Pomfret or surmai simmered in a tangy, spicy coconut gravy flavoured with kokum, the signature curry of the Malvan coast.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Clay pot or kadai
- •Mixer grinder
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 20 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 310 kcal
Instructions
- 1
Lightly roast the coconut, dried red chillies and coriander seeds. Grind them with onion and garlic into a smooth masala (spice) paste.
- 2
Heat oil in a clay pot or kadai (deep pan). Fry mustard seeds and curry leaves until they pop.
- 3
Add the ground masala paste and turmeric. Cook for 8-10 minutes until fragrant and oil separates slightly.
- 4
Pour in water until the sauce is medium-thick. Bring it to a boil.
- 5
Add the kokum petals and salt. Simmer gently for 5 minutes.
- 6
Gently slide in the fish pieces. Cover and simmer on low heat for 10-12 minutes without stirring too much.
- 7
Taste the curry for salt and sourness. Add more kokum or salt if needed.
- 8
Let the curry rest for 5 minutes before serving so the flavours settle.
Chef's tips
Do not stir hard after adding the fish so the pieces stay whole; swirl the pot gently instead. Add kokum early to release its sour flavour.
Ingredient substitutions
- kokum → tamarind pulp (less traditional but workable)
Storage
Keeps refrigerated for a day; fish curry tastes best fresh.
Reheating
Reheat gently on low heat, avoiding a rolling boil.
Common mistakes to avoid
- •Cooking the fish for too long, which makes it turn rubbery and fall apart.
Serving suggestions
Cooked Malvani Fish Curry?
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