Friday, April 3, 2015

Malvani fish curry

Tonight's Menu(Malvani fare)
Malvani fish curry 
Stir fried coconut Green beans 

Malvani cuisine belongs to the Konkan coastal regions of Maharashtra, Goa and West Karnataka. The flavors are highly influenced by Maharashtrian and Goan cuisine. Being a coastal area, seafood dominates the food choices and there is liberal use of coconut. 
Malvani fish curry is a rich and spicy dish with loads of flavor punch. This uses a large quantity of red chilies to make it fiery and delish. Serve it with steamed white rice for an unforgettable Malvani dinner. Surmai is a popular fish used in India, but it is hard to find in Canada. You can use any firm fleshed fish instead (mackerel, tilapia, trout). 

Malvani Fish curryIngredients: (serves 6)
2 lbs firm fleshed fish
1 medium red onion, chopped
1 large tomato, pureed
2 tsp ginger garlic paste
3-4 tbsp tamarind pulp
1/2 cup Malvani masala (see recipe here)
Salt to taste
  1. Wash and pat dry the fish. Cut into 2X2 pieces, rub with some salt and turmeric and keep in the refrigerator till ready to use. 
  2. Take 2 tbsp oil in a pan and add onion. Saute on medium till pink. Add the ginger garlic paste and continue cooking till onions turn golden. 
  3. Add tomato and cook till you see oil at the sides of the pan. Now add the Malvani masala along with tamarind pulp.
  4. Continue cooking for 2-3 minutes. Add 1 1/2 cups of water and stir well to combine. Add salt to taste. Keep in mind your fish pieces are also lightly salted. 
  5. Bring the concoction to boil and gently slide in the fish pieces. Continue cooking on high till fish is cooked through and gravy reaches the desired consistency. 
  6. Serve hot with rice. 
Green beans 
1 lb green beans, chopped fine
1 tbsp fresh shredded coconut (can also use dry)
2-3 dry red chilies
1 tsp ginger julienne
1 tsp urad dal
1 tsp oil
pinch asafoetida (hing)
1/3 tsp mustard seeds
1 sprigs curry leaves
1/2 tsp turmeric powder
1 tsp coriander powder
salt to taste
  1. Heat oil in a pan and add mustard seeds, let them spatter for 5-7 seconds. 
  2. Add hing, red chilies and urad dal and fry for a 30 seconds till dal becomes aromatic. 
  3. Add curry leaves and ginger followed by chopped beans. All all the spice powders and salt and stir to mix well. 
  4. Traditionally they do not use fresh ginger and coriander powder in this recipe, but I used it here. 
  5. Reduce heat to medium and cover the pan. Cook for 7- 10 minutes stirring 1-2 times in between till beans are cooked through and tender crisp. Remove from heat and add coconut. Stir to combine and serve hot. 

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