Description
A bright red curry from the Malvan coastal region of Maharashtra, simmering white fish with coconut paste, tamarind acidity, and intense spices.
Restaurants serving Malvani Fish Curry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish
- Coconut fine
- Tamarind
- Onion
- Garlic
- Ginger
- Red chilies
- Coriander
- Cumin
- Fennel
- Black pepper
- Cloves
- Cinnamon
- Mustard seeds
- Turmeric
- Salt
- Coconut oil
Instructions
- Season white fish fillets with turmeric and salt. Blend grated coconut, red chilies, coriander, cumin, fennel, black pepper, cloves, cinnamon into a smooth paste.
- Heat coconut oil, temper mustard seeds, fry minced onions and garlic-ginger.
- Add spice paste and tamarind juice, fry until oil separates, then pour water. Bring to boil, toss in fish, simmer gently for a few mins until cooked to finish.
Learn more Spice, substitutes, tips
Key spices
Red chilies、Coriander、Cumin、Fennel、Black pepper、Cloves、Cinnamon、Mustard seeds、Turmeric
Substitutes at Japanese supermarkets
Mackerel or Largehead hairtail (matches fatty fish very well)
Pairing
Basmati rice、Fried fish
Trivia
[Hardcore] 'Malvani cuisine' is a super-spicy seafood-centric genre of coastal Maharashtra. Similar to Goan curries but uses tamarind or Kokum acidity instead of vinegar, pushing spice heat more directly.
Eating tips & etiquette
[Unique Eating] Drink Solkadhi (Kokum pink soup) as a chaser while savoring the heat and acidity of the spicy fish curry!
Allergen
Seafood