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Malvani fish curry with rice

Malvani fish curry is a dish from India's Konkan coast, made with pollock simmered in a coconut, tomato and roasted spice sauce. For 4 people, it takes 45 minutes at an easy level, for about €3.90 per person. The key to success is dry roasting the spices and coconut before blending them, which gives the sauce a deep, almost smoky aroma.

Tonight, a Malvani fish curry, a spicy, tangy specialty from the Konkan coast, flavored with coconut, served with rice.

Malvani fish curry with rice
Total time
45 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Spring, Fall

This sauce brings together three strong flavors, the heat of chili, the tang of tamarin, and the sweet richness of coconut and coconut milk. The tomatoes and onions, cooked slowly until the oil separates out, build a thick base that coats the fish well. Pollock, firm and affordable, holds up perfectly through the gentle simmer without falling apart.

This is a dish for a weeknight when you have a bit more time, or a way to surprise curious guests with something beyond the usual curries. Plain basmati rice soaks up the sauce without masking it, and the whole thing is best eaten with a spoon, scooping up plenty of rice. Mon Chou brings you this Konkan specialty to step off the beaten path without any technical fuss.

The ingredients

4 people

Fish counter

  • Pollock fillets 700 g

Pantry

  • Grated coconut 4 tbsp
  • Coconut milk 20 cl
  • Chili powderoften in the pantry 1 tsp
  • Coriander seedsoften in the pantry 1 tbsp
  • Turmericoften in the pantry 1 tsp
  • Tamarind paste 1 tbsp
  • Basmati riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Tomatoes 2
  • Garlic 3 cloves
  • Fresh ginger 1 piece

Allergens Fish

The step by step recipe

  1. Dry roast the coconut and coriander seeds in a pan, then blend them with the garlic and ginger. 4 min

    Stir constantly, the coconut goes from golden to burnt in a matter of seconds.

  2. Sauté the sliced onions in the oil, add the tomatoes and spice paste, and cook until the oil rises to the surface. 10 min

    When the oil separates at the edge of the pan, the base is ready.

  3. Pour in the coconut milk, tamarind, chili, turmeric and 20 cl of water, then let it simmer. 8 min

    No tamarind on hand, lemon juice with a pinch of brown sugar works just as well.

  4. Slide the pollock pieces into the sauce, cover, and let it cook gently. 8 min

    Don't stir, swirl the pan instead to mix everything.

  5. Cook the basmati rice while it simmers, and serve it alongside the hot curry. 12 min

    Plain rice lets the sauce shine, skip the flavored varieties.

Our tips to get it right

  • Pick fresh, firm pollock, it holds together better during cooking than a softer fleshed fish.
  • Blend the spice paste until smooth, otherwise the sauce stays grainy on the tongue.
  • Taste the sauce before adding the fish and adjust salt and acidity, tamarind intensity varies a lot between brands.

The variations

  • Swap the pollock for cod or shrimp, cutting the cooking time for shrimp down to 3 or 4 minutes.
  • For a vegetarian version, replace the fish with cooked chickpeas or roasted eggplant chunks.
  • For a quicker version, use a ready made Indian curry paste instead of roasting and blending the spices yourself.

What to serve it with

  • Plain basmati rice
  • Lime wedges
  • Spiced black tea

Storage

The curry keeps for 2 days in the refrigerator in a sealed container, as fish doesn't hold up well for longer. It doesn't freeze well since the fish turns fibrous once thawed. Reheat it gently over low heat, covered, to keep the fish from drying out.

Questions about this dish

Can you replace the tamarind paste?

Yes, swap the tamarind for lemon juice with a pinch of brown sugar, as suggested in the recipe. The result is a bit less complex but keeps the dish's tangy balance.

Do you really need to dry roast the spices and coconut?

It's not required, but it's what gives the curry its deep, almost smoky aroma. Without this step, the sauce still tastes good but a bit flatter.

Can the sauce be made ahead?

Yes, prepare the tomato, onion and spice base through the coconut milk simmering step, then refrigerate it. Add the fresh fish right before serving for perfectly cooked results.

What fish works if you can't find pollock?

Cod, hake or monkfish all work well thanks to their firm flesh that holds up during cooking. Avoid delicate fish that would fall apart in the sauce.

How long does it take to make a Malvani fish curry with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Malvani fish curry with rice?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Malvani fish curry with rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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