Malvani Fish Curry Coconut Konkan

Ingredients

• 500 g firm sea fish (surmai/king mackerel or pomfret) — steaks
• 1/2 tsp turmeric, salt for marinating
• For the Malvani masala paste (dry roast and grind):
• 1/2 cup dried coconut (kopra) — roasted dark golden
• 6 dried red Kashmiri chilli
• 1 tsp coriander seeds, 1 tsp cumin seeds, 6 black pepper
• 4 cloves, 1 inch cinnamon, 1 tsp fennel seeds
• 4 garlic cloves, 1 inch ginger, 1/2 tsp turmeric
• For cooking:
• 2 tbsp coconut oil, 1 onion — finely chopped
• kokum — 5 pieces (or 1 tsp tamarind paste)
• salt, 1/2 cup water

Method

1. Marinate the fish: Rub fish steaks with turmeric and salt. Rest 10 minutes.
2. Roast dried coconut very dark: In a dry pan, roast the dried coconut on medium-low heat stirring continuously for 6 to 8 minutes until it turns very dark golden-brown — much darker than usual. This very dark roasted coconut is the flavour signature of Malvani cooking.
3. Roast the whole spices: In the same pan roast dried red chilli, coriander seeds, cumin, black pepper, cloves, cinnamon and fennel seeds for 2 minutes. Cool everything completely.
4. Grind the Malvani paste: Grind the roasted coconut, spices, garlic, ginger and turmeric with 1/4 cup water to a very smooth, dark paste. Grind for at least 4 minutes.
5. Heat coconut oil: Heat 2 tbsp coconut oil in a wide pan on medium.
6. Cook onion: Add finely chopped onion. Cook 8 minutes until golden.
7. Add masala paste: Add the ground paste. Cook stirring continuously for 5 minutes on medium heat until fragrant and the oil separates.
8. Add kokum and water: Add kokum pieces and 1/2 cup water. Add salt. The kokum imparts its characteristic sour, fruity note. Bring to a simmer.
9. Add fish: Gently add the marinated fish steaks. Cook on medium-low heat for 10 to 12 minutes. Do not stir — shake the pan sideways gently if needed.
10. Serve with rice or bhakri: The Malvani curry should be dark red, slightly thick and deeply aromatic from the roasted coconut. Serve with steamed rice or jowar bhakri.
11. Note: Malvani cuisine comes from the Malvan coastline of Sindhudurg district in southern Maharashtra — one of the less known but most distinct regional cuisines of India. The very dark roasted dried coconut is what distinguishes Malvani masala from Goan and Mangalorean preparations. Malvan is known for its abundant seafood and the specific masala preparations that have developed around the local fish and spices.