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It had been ages since I tried a new fish curry at home. When I was at the super market the other day decided to buy some fish not knowing what curry I was planning to make with it. Everyone at home likes a nice spicy curry and I found this Malvani fish curry recipe on The use of bedgi chillies or in my case kashmiri chillies gives this curry it’s lovely red colour! Ideally I would have liked to make this curry with surmai (king fish) or Pomfret, but had to settle for Basa (Vietnamese River Cobbler).

This is what you’ll need

Fish (I used basa fillets): 500gms (cut into 1.5″ pieces)

Grated coconut: 1 cup

Tamarind extract: 3tbsp

Malvani fish curry masala: 2tbsp

(Prepare this grinding around 8-10 kashmiri red chillies, 2-3 red chillies, 1tsp roasted coriander seeds and half a tsp of turmeric powder)

Garlic: 3 cloves

Ginger: 1/2″ piece

Coconut milk: 1/2cup

Onion: 1 (sliced)

Curry leaves: few

Mustard seeds: 1tsp

Coriander leaves: To garnish

Oil: 2tbsp

Salt to taste

Let’s get cooking

1. Clean the fish, apply turmeric powder and salt to it. Keep aside for half an hour.

2. Grind the coconut, ginger, garlic, tamarind extract along with the malvani fish powder to a fine paste, adding water if required.

3. Heat the oil in a pan. Season with mustard seeds and curry leaves.

4. Add the onions and saute until translucent.

5. Add the coconut paste and salt.

6. Pour in the coconut milk and let it cook for a couple of minutes. Check for spiciness and add more malvani masala if required.

7. Slowly drop in the fish pieces and cook until the fish is done. Don’t over cook.

8. Once done, garnish with coriander leaves and serve hot with rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4




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