I am a big seafood lover. I can fill my appetite on the smell or for me fragrance and aroma of fish…which apparently some people don’t like:) I can have seafood every day. Name it and I love it! Crabs, Salmon, Mussels, Tilapia, Mackerel, Shrimp, Clams, Oysters, Cod, Catfish, Pompano….the list is never ending. I like it more when it is spicy and tangy.
The recipe which I am going to share today is Malvani Fish Curry which is adapted from Chaitanya Authenthic Malvani Cuisine Restaurant in Mumbai. This restaurant belongs to my dear friend Sayli Walke and is one of the best malvani cuisine restaurants in Mumbai. It has received recommendation from Zomato, CNN Go and Bombay Times Restaurant Review. CNN Go quoted Chaitanya: Best spicy Malvani. Finely chopped magazine mentioned it as Mumbai’s Malvani marvel… Chaitanya. Bombay Times quoted Chaitanya as Malvani eatery worth a Try!
Chaitanya Authenthic Malvani Cuisine is a family run restaurant by Sayli, her mom Surekha Walke and brother Mitra Walke. The credit for all the delicious recipes goes to Sayli’s mom as she personally monitors the cooking in the kitchen. The first Chaitanya was started in Tarkarli, Malvan and has been mentioned in Wiki Travel as great place for the seafood connoiseu.It has received applaud from various food blogs and websites.
A bit info about Malvan. Malvan is a town in Sindhudurg District, Maharashtra. It is known for Sindhudurg Fort, Malvani cuisine (Fish curry and Solkadi), Alphonso – Mango and local food. Malvan is considered as heaven for the non-vegetarians especially sea food lovers. I had been to Malvan around 2002 and had the most amazing Malvani cuisine at Chaitanya!
Tarkarli is just 7 km from Malvan with very beautiful long coastline with white powder sand beaches, clear sea water. Tourists get attracted towards Malvan – Tarkarli because of clean, beautiful beaches, Fort, lovely nature and very less crowd. People generally opt to go to Goa as it is hardly 100km away from Malvan. Now it is famous spot for Snorkeling and Scuba diving. You can read more about Malvan here.
Sayli’s Mom shared this amazing recipe with me and the secret behind their Malvani Fish Masala. A big thank you to Sayli for updating me with the ingredients for the recipe. Now folks it’s time for the actual recipe. Hope you love it.
Malvani Fish Curry
1 pound tilapia cut into pieces (I would have preferred King Fish which is known as Surmai but was not available in fish stores here)
3 tbsp oil
1 cup scrapped fresh coconut
3 tablespoons of tamarind extract
1 tbsp ginger garlic paste
2 tbsp Malvani Fish Curry masala
1 onion sliced
2-3 curry leaves (This is my addition to the recipe)
1 teaspoon mustard seeds (This is also added by me. I thought it might give extra flavor)
½ cup coconut milk (again my addition)
Salt as per taste
For Malvani Fish Curry Masala
Bedgi mirchi + Guntur mirchi for chilli powder in 70:30 ratio
For one tbsp of chilli powder, add 1/4 tsp of coriander powder and 1/8 tsp of turmeric powder
Apply salt and turmeric to tilapia and let it rest for 30 mins.
Grind scrapped coconut, ginger garlic paste, tamarind extract and malvani fish curry masala together in blender to a fine paste. Add little water while grinding.
Heat oil in the pan.
Add mustard seeds and curry leaves.
Add sliced onion and sautee.
Once the onion is translucent add the coconut paste and salt.
Now add coconut milk and let it cook for 2 minutes. If required add malvani fish curry masala to adjust taste.
FInally add fish and cover it for 5 minutes. Don’t overcook.
Sprinkle chopped coriander leaves and serve it hot with Steam Rice
The colour which the curry gravy gets due to the Malvani Masala is just uncomparable:)