Malvani Fish Curry

Method:

Wash, clean and scale the fish then cut into fairly thick steaks. Place these in a bowl and add in the red chilli powder, turmeric, cumin powder, coriander powder, salt to taste and lemon juice. Give everything a good mix to ensure the fish is well coated and set aside to marinate for at least 30 minutes.

Set a kadai, wok or heavy-based pan over medium heat. Add the mustard oil and use to fry the mustard seeds until they begin to splutter. Now add the curry leaves and let them fry until they blacken and crackle. At this point add the chopped ginger, garlic and onions. Fry for about 8 minutes, until the onions soften and start to turn to golden brown.

Now add in the chopped tomatoes along with a sprinkle of salt and a generous pinch of turmeric. Stir to combine and continue cooking until the tomatoes begin to break down and turn slightly mushy.

Sprinkle over the Malvani masala, stir to combine and continue cooking for for a minute. Stir in the tamarind water and allow it to cook in the masala and with the tomatoes for 2 to 3 minutes.

Now pour in the coconut milk and bring to a boil. Slowly add in the marinated fish pieces along with any marinade left in the bowl. Thin the gravy with a little water then season to taste with salt.

Give the Malvani Fish Curry a light stir. Cover the pan with a lid and simmer for at least 10 minutes, until the fish is completely cooked through and flakes easily with a fork.

Once the Malvani Fish Curry is done, take off the heat. Adjust the seasonings (salt, tamarind and curry powder) to taste then turn the Malvani Fish Curry into a warmed serving bowl and bring to the table.

Serve the Malvani Fish Curry Recipe with Steamed rice, Fish Fry and quick-pickled red onion slices.

Malvani Fish Curry

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