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The Malvani Fish Curry

Prep Time: 20-25 mins I Marinating Time : 1 hr. I Cooking Time: 45-50 mins I Serve: 3 - 4

Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes The Malwani Fish Curry is a traditional fish curry that is taken from the malvani cuisine which uses freshly ground malvani masala and is cooked along with coconut milk. Malvani cuisine is a fusion of Maharashtrian, Konkani, and Goan cuisines, freshly ground malvani masala used in this dish makes it is one of the delicious dishes among all the other fish recipes. It tastes extremely delicious with hot white rice. The fish curry uses king fish which gives in a delicious flavour to the curry which is slowly stewed with sautéed onions, tomatoes in coconut milk and of course the special fresh grinded malwani masala which has its own unique flavours makes it simple aromatic and irresistible! Make it a choice of your lunch or dinner and enjoy the taste of this tradition Malwani Fish Curry.

Prep Time: 20-25 mins

Marinating Time : 1 hr.

Cooking Time: 45-50 mins

Serve 3-4

Ingredients :-

For Marinating :-

1 kg/2.2 lb. King Fish Fillets (wash thoroughly and pat dry) 1.5 tsp. Red Chili Powder

1 tsp. Turmeric Powder

1.5 tsp. Salt

½ tsp. Cumin Powder

½ tsp. Coriander Powder

2 tbsp./30ml. Vegetable Oil

For Coconut Masala Paste :-

¾ cup/60 g. Coconut Chunks (skin removed) 3 Onions, med size (roughly sliced)

1.5 tsp. Cumin Seeds

2 tsp. Coriander Seeds

1 tsp. Yellow Mustard Seeds

8-10 Garlic Cloves (peeled)

1 small lemon sized Tamarind Ball (seedless) 1.5 tsp. Black Peppercorns

3 Red Chili (whole & dried)

¾ cup/90 ml. Lukewarm Water (lukewarm water will help to for a smooth paste consistency)

For frying :-

5.5 tbsp./80 ml. Vegetable/Mustard Oil

For Curry :-

Coconut Masala Paste (prep earlier)

2 Tomatoes, med-size (grind to purée)

1 tsp. Turmeric Powder 1.5 tsp. Red Chili Powder

Salt to taste

2.5 cup/600 ml. Hot Water

½ cup/ 120g. Thick Coconut Cream

Process :-

For Marinating :-

To the bowl add all the ingredients mentioned under the marinating list one by one. Mix well. Place the fish fillets on a large plate/bowl. Rub and coat well all the fish pieces evenly with the prepared mixture, cover it and set aside to marinate for 1 hr.

For Coconut Masala Paste :-

Add all the ingredients mentioned under the wet masala paste list one by one to the bender jar. Close the lid of the jar tightly and grind it to a smooth paste. Set aside

For frying :-

Heat oil in a heavy vessel like iron kadai/pan on a low-medium flame and fry the marinated fish in batches. Keep changing the sides until the outer layer of fish turns to light golden brown in color

Once done lower the flame, dish out the fried fish pieces and set aside

Similarly, fry all the remaining fish pieces and set aside

For Curry :-

To the remaining oil add coconut masala paste and stir continuously for 7-8 mins on low medium flame. Next add tomato purée + turmeric powder + red chili powder + salt to the pan /kadai. Mix well and stir continuously for another 8-10 mins on low medium flame

Once the masala color changes to light brown then add hot water to the pan/kadai and mix well. Let the curry boil for 4-5 mins and stir again

Next add thick coconut cream to the pan/vessel and mix well. Then add the fried fish to the pan/kadai, cover with a lid and let it simmer for 10-15 mins on low flame until gravy thickens

After 15 mins, remove the lid and check the gravy consistency. If the gravy has thickened enough and the fish is cooked properly then turn off the flame. Allow it to rest for 3-4 mins and then transfer it to the serving bowl, garnish with coriander and serve with piping hot steamed rice

Time to Taste:)


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