Malvani Fish Curry

Ingredients

• 500g firm fish fillets (pomfret, kingfish, or surmai), cut into medium pieces
• 2 tbsp Aai cha Malvani Masala
• 1 cup fresh grated coconut
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 4-5 black peppercorns
• 2-3 dried red chilies
• 1/2 tsp mustard seeds
• 8-10 curry leaves
• 2 tbsp coconut oil
• 1/2 cup tamarind pulp (soak lemon-sized tamarind in warm water)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. 1 Clean and wash the fish pieces. Marinate with 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and salt. Keep aside for 15 minutes.
2. 2 Dry roast coriander seeds, cumin seeds, black peppercorns, and dried red chilies until fragrant. Grind to a fine powder.
3. 3 Grind the grated coconut with a little water to make a smooth paste.
4. 4 Heat coconut oil in a clay pot or heavy-bottomed pan. Add mustard seeds and let them splutter.
5. 5 Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute.
6. 6 Add the ground spice powder, remaining turmeric, red chili powder, and Aai cha Malvani Masala. Cook for 1-2 minutes.
7. 7 Add tomato puree and cook until oil separates from the masala.
8. 8 Add the ground coconut paste and tamarind pulp. Mix well and add 2 cups of water. Bring to a boil.
9. 9 Gently add the marinated fish pieces. Simmer on low heat for 8-10 minutes until the fish is cooked through.
10. 10 Add curry leaves and adjust salt if needed. Simmer for another 2 minutes.
11. 11 Garnish with fresh coriander leaves and serve hot with steamed rice or neer dosa.