INGREDIENTS:
Rawas fish fillet: 300 gm
Salt to taste
Turmeric powder: 1/2 tsp
Lime juice: 1 tsp
Ginger garlic paste: 1 tsp
Red chilli powder: 1 1/2 tsp
Kokum petals: 4
Cumin seeds: 1 tsp
Asafoetida: 1/4 tsp
Cooking oil: 1 tbsp
Curry leaves: 1 sprig
Onions, chopped: 1
Coconut, scraped (fresh): 1 tbsp
Garam masala powder: 1/4 tsp
Red chilli paste: 1 tsp
Coconut milk: 1/4 cup
Coconut oil: 1 tbsp
METHOD
- Marinate the fish fillet with salt, 1/4 tsp turmeric powder, lime juice for 15 mins.
- In a blender, add ginger garlic paste, red chilli powder, 2 kokum petals, 1/2 tsp cumin seeds, a pinch of asafoetida.
- Blend once & add a tbsp of water to make a paste.
- Smear the fish fillet with this paste & keep aside.
- For the spicy & tangy malwani curry, heat a wok.
- Add cooking oil, 1/2 tsp of cumin seeds, curry leaves & asafoetida.
- Allow to splutter & then add onions.
- Cook for 3-4 mins on medium flame, then add kokum petals, coconut scraped, garam masala powder, 1/4 tsp turmeric powder & mix well.
- After a minute, add red chilli paste & coconut milk.
- Add 1/2 cup water & salt.
- Allow a boil to come & then simmer the gravy for 5 mins till it forms a thick consistency.
- In the meanwhile, heat a pan, add coconut oil & sear the fish fillets for 1-2 mins on either side till nicely fried.
- Place the fried fish fillet on a platter & serve hot, spooning the malwani sauce all over.
- NOTE: Kokum petals are sour imparting petals bearing the English name Garcinia Indica. Enjoy this Indian speciality!
