Authentic Malvani Fish Curry with Warm Amboli Pancakes
A fiery coastal delight featuring tender fish simmered in a freshly ground coconut and spicy red masala paste. Served alongside soft, lacy rice pancakes for the ultimate coastal feast.
55min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Soak the dried red chillies and tamarind in warm water for 15 minutes.
2
In a blender, grind the grated coconut, soaked chillies, tamarind extract, coriander seeds, cumin seeds, peppercorns, garlic, ginger, and onion into a smooth paste using a little water.
3
Heat coconut oil in a clay pot or heavy-bottomed pan over medium heat.
4
Add the ground masala paste and sauté well for 5 to 7 minutes until the oil begins to separate from the edges.
5
Pour in 1.5 cups of water to achieve a medium-thick gravy consistency, add turmeric powder, and bring it to a gentle boil.
6
Carefully slide in the fish pieces, season with salt, and simmer gently for 6 to 8 minutes until the fish is cooked through.
7
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with warm Amboli pancakes.
Ingredients
500 grams firm white fish fillets
1 cup grated fresh coconut
6-8 dried Kashmiri red chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
4 cloves garlic
1-inch piece ginger
1 small onion, chopped
1 lemon-sized ball of tamarind pulp
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnish
8 warm Amboli pancakes for serving
*This AI-generated recipe may contain inaccuracies.