Authentic Malvani Fish Curry with Warm Sol Kadhi
Experience the vibrant coastal flavors of Maharashtra with this tangy and spicy coconut-based fish curry. Paired with refreshing sol kadhi, it delivers an unforgettable culinary journey.
50min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Soak tamarind in warm water for 15 minutes and extract the pulp.
2
Grind fresh grated coconut, dried red chilies, coriander seeds, cumin seeds, garlic, and ginger into a smooth paste using a little water.
3
Heat coconut oil in a clay pot or heavy-bottomed pan, add chopped onions, and sauté until translucent.
4
Add the ground coconut masala and turmeric powder, cooking on medium heat until the oil starts to separate.
5
Pour in the tamarind extract and water to adjust the gravy consistency, bringing it to a gentle boil.
6
Gently slide in the fish pieces, season with salt, and simmer for 6 to 8 minutes until the fish is cooked through.
7
Garnish with freshly chopped coriander leaves and serve hot.
Ingredients
500 grams firm white fish fillets
1 cup fresh grated coconut
6-8 dried Kashmiri red chilies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4-5 cloves garlic
1-inch piece ginger
1 small lemon-sized ball of tamarind
1 medium onion, finely chopped
2 tablespoons coconut oil
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.