Experience the taste of the Konkan coast right in your kitchen with this classic Malvani Machi Curry. Bursting with coconut, fresh spices, and the coastal charm of Malvan, this curry becomes effortlessly authentic when prepared with Amrit Girnari Malvani Machi Curry Masala — a handcrafted blend of pure spices that adds depth, color, and that signature Malvani heat.
| Ingredient | Quantity |
|---|---|
| Fish (Pomfret, Surmai, or Bangda) | 500 g |
| Amrit Girnari Malvani Machi Curry Masala | 2 tbsp |
| Coconut (freshly grated) | ½ cup |
| Onion (finely chopped) | 1 medium |
| Tomato (chopped) | 1 medium |
| Tamarind pulp | 1 tbsp |
| Turmeric powder | ¼ tsp |
| Garlic cloves | 4–5 |
| Green chilies | 2 |
| Oil or coconut oil | 2–3 tbsp |
| Water | As required |
| Salt | To taste |
| Fresh coriander leaves | For garnish |
Prepare the masala base: In a pan, heat oil and sauté onions until soft and golden. Add garlic, green chilies, and grated coconut. Roast on low flame until fragrant and lightly browned.
Make the curry paste: Allow the mixture to cool, then blend it with Amrit Girnari Malvani Machi Curry Masala, tomatoes, and a little water into a smooth paste.
Cook the curry: Heat a little oil again, add the prepared paste, turmeric, and sauté until the oil separates. Pour in tamarind pulp, salt, and enough water to create a medium-thick curry base.
Add the fish: Gently place the cleaned fish pieces in the curry, cover, and simmer for 8–10 minutes until the fish is cooked and infused with spices.
Serve hot: Garnish with coriander leaves and serve your Malvani Machi Curry with steamed rice, neer dosa, or chapatis.
Pro Tip:
The magic lies in Amrit Girnari Malvani Machi Curry Masala — its sun-dried red chillies and traditional roasting method capture the vibrant coastal flavors of Goa and Malvan, giving your fish curry that unmistakable seaside aroma and rich red color.
