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Maharashtrian Fish Curry - Kaalvan

Maharashtrian Fish Curry - Kaalvan

Maharashtrian Fish Curry - Kaalvan
This is a fish dish from my mum's mum who loved cooking for friends and family. Her generosity knew no bounds and she would help or even feed a stranger on a street. The spice blend can be replaced with 1/2 tsp of garam masala and a 1/4 tsp of chilli powder.

bar Maharashtrian Fish Curry - Kaalvan

Picture by Werner Van Peppen

Serves 3

1tsp tamarind concentrate paste
4tsp Maharashtrian masala
1 tbsp groundnut oil
4 garlic cloves, slightly crushed
500g skinless trout fillets, cut into 4cm pieces
A few coriander leaves, washed and coarsely chopped


Mix the tamarind concentrate paste with the Maharashtrian Masala and 200ml of just boiled water and set aside.Heat the oil in a large saucepan or frying pan and tip in the garlic. Fry for 2 minutes until the garlic is lightly browned but not burnt.
Add the fish and fry the pieces for 4-5 minutes turning once, until lightly browned on both sides.
Tip in the watery spice mixture and simmer for 5 minutes, stirring occasionally, until droplets of oil appear on the surface.
Sprinkle over the coriander leaves and serve with plain basmati rice.


(c) 2012

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