No grand introductions here because Malvani Fish Curry already knows its way to the table.
This recipe follows the traditional Malvani way of building flavour, starting with a fresh masala, followed by a slow-cooked curry base and perfectly cooked fish.
If you want something delicious, you need to work for it. But what if we say it’s not at all necessary and you can get it just like that? Yes, it’s possible with Coco Mama’s coconut milk powder. It stores well, stays shelf-stable, and lets you prepare fresh coconut milk in seconds. Just mix 2 to 4 tsp of coconut milk powder with 150 ml of water to instantly get the coconut milk. You can also add more powder if you prefer a thick and creamy curry.
Let’s jump into the recipe.
Ingredients:
Malvani masala secret
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp fennel seeds
1inch cinnamon stick
2 cloves
1 bay leaf
A pinch of nutmeg
1/2 tsp black peppercorns
4 dry red chillies
1 star anise
For marinating the fish
2 kingfish in Bengali cuts
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Juice of 1 lemon
Salt as required
For the curry base
1 inch of finely chopped ginger
4 finely chopped garlic cloves
1 onion chopped
2 tomatoes chopped
2 to 4 tsp Coco Mama’s coconut milk powder
150 ml water (can be adjusted as per the consistency)
1/4 cup tamarind water
1 sprig of curry leaves
1 tsp mustard seeds
1 tsp mustard oil
Salt as required
[Servings: 5]
Method:
Step 1: Marinate the Fish
Wash the fish pieces thoroughly and pat them dry. Add all the marinade ingredients and coat the fish evenly. Keep aside for at least 30 minutes.
Step 2: Prepare the Malvani Masala
Dry roast all the whole spices until fragrant. Let them cool completely, then grind into a fine powder.
Step 3: Start the Curry Base
Heat a wok/kadai and add mustard oil. Add mustard seeds and let them splutter. Add curry leaves and allow them to crackle.
Step 4: Build the Flavour
Add ginger, garlic, and onion. Saute until the onions turn soft and golden brown. Add tomatoes, turmeric, and salt. Cook until the tomatoes turn mushy.
Step 5: Add the Masala
Add the ground Malvani masala and saute for about a minute until aromatic.
Step 6: Add Tamarind and Coconut Milk
Add the tamarind water and cook for 2-3 minutes. In a bowl, mix 2 to 4 tsp of Coco Mama’s coconut milk powder with 150 ml water until smooth. Add this coconut milk to the curry and bring it to a gentle boil.
Step 7: Add the Fish
Add the marinated fish along with any leftover marinade. Add a little water if needed to adjust the consistency. Cover and simmer for 8-10 minutes until the fish is cooked through.
Step 8: Serve Hot
Serve hot with steamed rice and feel the masala’s magic in every bite.
Tip: Always add the fish at the final stage to avoid overcooking, as fish cooks quickly.
So what happens when Malvani spices meet a curry that’s cooked with Coco Mama’s coconut milk powder? You get a dish that’s hard to stop at one serving. This recipe keeps things simple while letting the flavours do all the talking. You don’t have to struggle to extract the coconut milk; just a few teaspoons of our coconut milk powder mixed with water will take care of the rest. Save yourself a serving before you plate up because this curry has a habit of disappearing in a short time.
