Thursday, 18 April 2013

Malvani fish curry

This is my third post for malvani cuisine.  The beforesaid cuisine, which is known for its hot fiery seafood, encloses coconut due to its abundant presence.  Following here below is hot fish curry..

Ingredients required

To be roasted and ground into powder
  • 2 tsp whole cumin/Jeera
  • 3-4 whole dry red chillies
  • 1 tsp whole dhanya
  • 1/2 tsp turmeric powder
  • 1/2 tsp rock salt

To temper
  • 5 tsp oil
  • 1 tsp rai/mustard seeds
  • 1/2 tsp jeera/cumin seeds
  • 7-8 curry leaves
  • 2-3 broken red chilly
  • 5 garlic pods, thinly sliced

  • 1 cup finely chopped onions
  • 1 cup finely chopped tomatos
  • 1/2 cup grated coconut
  • 1 tsp whole peppercorn
  • 1 tsp Degi mirch powder
  • Tamarind thick extract (obtained from one lemon sized tamarind ball)
  • 350 gm Seerfish / vanjaram (You can also add fish of ur choice)


Blend coconut and peppercorn into coarse paste, adding very little water.  Keep aside
Dry roast all spices given under ingredients and powder them, marinate this to fish and refrigerate for miniumum an hour

In an broad vessel, heat oil and temper ingredients one by one. 

To the tempered ingredients, add chopped onions followed by tomatos

Now add coconut-peppercorn paste and degi mirch powder, followed by imli paste

When above mix is cooked and oil floats on top, add marinated fish. Simmer the flame for ten minutes. Adjust salt and other spice

Serve hot with rice or kal dosa

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