Malvani fish curry has a bold, comforting aroma that instantly brings the Konkan coast to mind. The deep red gravy, gentle heat from spices, and the softness of fresh fish create a dish that feels rustic and homely. It’s the kind of curry that tastes even better when eaten slowly, with rice or bhakri, letting the flavours settle with every bite.
Using Netra’s Malvani Curry Paste keeps the taste authentic while making the process simple. The paste cooks down into a rich base quickly, allowing the fish to absorb the spice without overpowering its natural flavour. A splash of coconut milk adds softness, while a final squeeze of lemon keeps the curry fresh and balanced.
Ingredients
- 500 g firm fish pieces (surmai, pomfret, bangda, or any white fish)
- 100 g Netra’s Malvani Curry Paste
- 2 tablespoons oil
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- ½ cup coconut milk (optional)
- 1 cup water
- Salt to taste
- Fresh coriander
- Lemon juice
How to Make Fish Curry
- Heat oil in a pan and sauté the chopped onion until golden.
- Add the tomato and cook until soft and well blended.
- Add the Malvani curry paste and sauté for two to three minutes until aromatic.
- Pour in the water and bring the curry to a gentle boil.
- Add coconut milk if using and adjust the salt.
- Gently add the fish pieces to the simmering curry.
- Cover and cook on medium flame for eight to ten minutes until the fish is just cooked and flaky.
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Switch off the flame and add a squeeze of lemon juice.
Garnish with fresh coriander before serving.
Tips / Variations
- Marinate the fish briefly with turmeric and salt for deeper flavour.
- Coconut milk softens the spice and adds richness.
- Avoid stirring too much after adding fish to keep pieces intact.
- Let the curry rest for a few minutes before serving for better flavour.
If you’d like a quick coastal-style meal, Netra’s Malvani Curry Paste brings bold Konkan flavours together with very little effort.
