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

  1. Marinate the fish fillet with salt, 1/4 tsp turmeric powder, lime juice for 15 mins.
  2. In a blender, add ginger garlic paste, red chilli powder, 2 kokum petals, 1/2 tsp cumin seeds, a pinch of asafoetida.
  3. Blend once & add a tbsp of water to make a paste.
  4. Smear the fish fillet with this paste & keep aside.
  5. For the spicy & tangy malwani curry, heat a wok.
  6. Add cooking oil, 1/2 tsp of cumin seeds, curry leaves & asafoetida.
  7. Allow to splutter & then add onions.
  8. Cook for 3-4 mins on medium flame, then add kokum petals, coconut scraped, garam masala powder, 1/4 tsp turmeric powder & mix well.
  9. After a minute, add red chilli paste & coconut milk.
  10. Add 1/2 cup water & salt.
  11. Allow a boil to come & then simmer the gravy for 5 mins till it forms a thick consistency.
  12. In the meanwhile, heat a pan, add coconut oil & sear the fish fillets for 1-2 mins on either side till nicely fried.
  13. Place the fried fish fillet on a platter & serve hot, spooning the malwani sauce all over.
  14.  NOTE: Kokum petals are sour imparting petals bearing the English name Garcinia Indica. Enjoy this Indian speciality!

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