Malvani Fish Curry In Coconut Recipe

Recipe By Slurrp

Malvani Fish Curry in Coconut is a traditional coastal Indian dish that is known for its rich and flavorful taste. This curry is made with a blend of aromatic spices, coconut milk, and fresh fish, resulting in a creamy and tangy gravy. The combination of spices like coriander, cumin, turmeric, and red chili powder gives this curry a unique and delicious flavor. It is best served with steamed rice or roti for a satisfying meal.

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30minstotal
30m.total
Malvani Fish Curry In Coconut
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Ingredients for Malvani Fish Curry In Coconut Recipe

  • 125 gram Fish
  • 1/4 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • 2.25 Y Leaves
  • 1/2 Onions, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/2 Tomatoes, Chopped
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 cup Coconut Milk
  • 1/4 tablespoon Tamarind Pulp
  • as required Fresh Coriander Leaves For Garnish

Directions: Malvani Fish Curry In Coconut Recipe

Cooking Directions

  • STEP 1.Marinate the fish with turmeric powder and salt, and keep it aside for 15 minutes.
  • STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 3.Add chopped onions and saut茅 until golden brown. Then, add ginger-garlic paste and cook for a minute.
  • STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
  • STEP 5.Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
  • STEP 6.Add coconut milk and tamarind pulp. Stir and bring it to a boil.
  • STEP 7.Add the marinated fish and cook for 5-7 minutes or until the fish is cooked through.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Use fresh fish for the best taste and texture.
  • Adjust the spice levels according to your preference.
  • You can add a little sugar to balance the flavors if needed.
  • If you don't have tamarind pulp, you can use lemon juice as a substitute.

Storage and Serving

  • Leftover fish curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the Malvani Fish Curry with steamed rice or roti for a complete meal.
  • Garnish with fresh coriander leaves and serve hot.
Nutrition
value
75
calories per serving
4 g Fat2 g Protein6 g Carbs6 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    6g
  • Fiber
    6g

MacroNutrients

  • Carbs
    6g
  • Protein
    2g
  • Fiber
    6g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    70mg
  • Iron
    4mg
  • Vitamin A
    870mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    43mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    72mg
  • Manganese
    2mg
  • Phosphorus
    45mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp