Indian cuisine · Fish & Seafood

Malvani Fish Curry

Konkan fish curry made with freshly ground Malvani masala, toasted coconut and the tang of kokum.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 100 g desiccated coconut
• 8 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp fennel seeds
• 2 onions
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 4 dried kokum rinds (or substitute 1 tbsp tamarind paste)
• 4 tbsp oil
• Salt

Instructions

1. Cut the fish into 5 cm pieces, rub with 1/2 tsp turmeric and salt, and set aside; soak the kokum rinds in 150 ml warm water.
2. Toast the desiccated coconut, chilies, coriander seeds, cumin and fennel seeds in a dry pan over medium heat for 4–5 minutes until the coconut smells nutty and browned, then let cool.
3. Grind the toasted mixture with half a chopped onion and 150 ml water in a blender into a fine, dark red paste — this is the Malvani masala.
4. Finely dice the remaining onions and fry in 4 tbsp hot oil for 8 minutes until golden, add ginger-garlic paste and the remaining turmeric and cook for 1 more minute.
5. Stir in the masala paste, fry for 5 minutes stirring until the oil separates at the edges, then pour in 400 ml water and the kokum water and simmer uncovered for 10 minutes until the sauce thickens.
6. Add the fish pieces, cook gently covered for 6–8 minutes until they flake easily with a fork, season with salt, and serve in deep bowls with rice.