Malvani Fish Curry
A coconut-based fish curry is one of the most natural applications for the Konkan Malvani Blend. Because fish cooks quickly, the gravy is prepared almost completely before the pieces are added, preserving their texture while allowing the spice blend to fully develop.
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Extra Time
Marination Time: 15 minutes
✨ Zaika Potli Secret Technique
Add 2½ tbsp Konkan Malvani Blend before the coconut liquid, frying it briefly in the cooked onion base.
Ingredients
For the Fish
- Firm fish steaks — 600 g
- Turmeric — ¼ tsp
- Salt — ½ tsp
For the Curry
- Coconut oil or neutral oil — 2 tbsp
- Onion — 1 medium, finely chopped
- Ginger-garlic paste — 2 tsp
- Fresh grated coconut — ½ cup / 50 g
- Konkan Malvani Blend — 2½ tbsp / about 20–25 g
- Tamarind pulp — 1½ tbsp
- Hot water — 2 cups
- Salt — ¾ tsp
Cooking Instructions
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1Rub fish with turmeric and salt. Rest for 15 minutes.
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2Blend grated coconut with ¾ cup warm water until smooth.
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3Heat oil in a wide kadai.
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4Add onion and cook until golden.
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5Add ginger-garlic paste and cook for 1 minute.
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6Lower the heat and add Konkan Malvani Blend.
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7Stir for 30 seconds.
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8Add the coconut paste and remaining hot water.
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9Add salt and bring to a gentle simmer.
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10Cook for 8–10 minutes until the gravy loses its raw coconut taste and slightly thickens.
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11Add tamarind pulp.
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12Simmer for another 2 minutes.
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13Add fish pieces in a single layer.
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14Cover and cook gently for 6–8 minutes depending on thickness.
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15Avoid vigorous stirring; shake the pan gently instead.
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16Rest for 5 minutes before serving.
💡 Chef's Pro Tip
The curry base should taste complete before the fish goes in. Fish needs only a short cooking time and should not be simmered excessively just to reduce or develop the gravy.
🍽️ Perfect Serving Pairings
My Take On Malvani Fish Curry
A coconut-based fish curry is one of the most natural applications for the Konkan Malvani Blend. Because fish cooks quickly, the gravy is prepared almost completely before the pieces are added, preserving their texture while allowing the spice blend to fully develop.
The Secret: The curry base should taste complete before the fish goes in. Fish needs only a short cooking time and should not be simmered excessively just to reduce or develop the gravy.