Malvani fish curry
AI-drafted · awaiting admin review
Surmai or pomfret simmered in a coconut gravy soured with kokum: the everyday fish curry of the Konkan coast.
Region: Konkan coast, MaharashtraOccasion: Everyday meal with riceTime: 40 minServes: 4Non-vegetarian
Ingredients
- 500 g surmai (kingfish) or pomfret, in slices
- 1½ cups grated fresh coconut
- 4 dry red chillies (Bedgi or Kashmiri)
- 1 tsp coriander seeds
- ½ tsp turmeric
- 4 cloves garlic
- 1 small onion, chopped
- 5–6 kokum petals, soaked
- 1 tbsp Malvani masala
- 2 tbsp oil
- Salt to taste
Method
- Rub the fish with salt and turmeric and keep aside for 15 minutes.
- Grind the coconut, red chillies, coriander seeds and garlic to a smooth paste with water.
- Heat oil and fry the onion until soft. Add Malvani masala and the coconut paste and cook for 5 minutes.
- Add 1½ cups water, salt and the kokum and bring to a gentle boil.
- Slide in the fish and simmer for 6–8 minutes until just cooked. Do not stir hard.
- Serve with steamed rice and bhakri.
History
Kokum, the dried rind of a fruit that grows on the Konkan coast, is the traditional souring agent of the region's curries.
Significance
Fish curry and rice (maasa-bhaat) is the daily meal of coastal Maharashtra.