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Fish in Malvani Gravy


A traditional fish curry from the region of Malvan (western part of India), known for its red hot and delicious gravy!

Indian Seafood & Fish Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: Malvani Non-Vegetarian

500  gram(s) boneless fish cubes
2  tablespoon(s) coriander seeds dry-roasted and powdered
1  teaspoon(s) cumin seeds dry-roasted and powdered
½  teaspoon(s) turmeric powder
1  teaspoon(s) red chilli powder
1  teaspoon(s) ginger-garlic paste
1  onion finely chopped
1  medium tomato finely chopped
1  tablespoon(s) tamarind paste
2  tablespoon(s) oil
2  cup(s) water
salt to taste
Grind to a coarse paste:
2  dry red chillies
1  cup(s) grated coconut
1  onion(s) chopped
8  black peppercorns

  1. Rub the fish cubes with some salt and a pinch of the turmeric powder. Keep aside for 5 minutes. Wash well and drain. Marinate the fish cubes in the mixture of coriander powder, cumin powder, red chilli powder, turmeric powder and the ginger-garlic paste for about 30 minutes.
  2. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 2  minutes or till the onions are pink in color. Add the tomato pieces and fry till the oil leaves the sides.
  3. Mix in the coarsely ground coconut paste and fry on high heat briefly. Add the tamarind paste and water. Mix well and bring to a boil. Add the fish cubes and salt. Mix very gently and simmer on low heat for about 10  minutes or till the fish is cooked but firm.


  • Traditionally, this is a spicy hot recipe. However, the amount of red chillies can be reduced or increased as required.
  • Fish slices with bones can be used in place of boneless fish.

Serve hot with: steamed rice and Deep Fried Savory Buns (Vade) accompanied with a tall glass of chilled Appetizing Kokum in Coconut Milk (Sol Kadi)

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