📝 About This Recipe
This soul-warming curry traces the history of the Bene Israel community of Maharashtra, blending the coastal bounty of the Konkan with ancient Jewish dietary traditions. Firm white fish is bathed in a vibrant, golden-hued gravy of fresh coconut milk, tangy tamarind, and a signature 'Malvani' spice blend. It is a fragrant, creamy masterpiece that balances heat and acidity, offering a true taste of Indian Jewish heritage in every bite.
🥗 Ingredients
The Fish & Marinade
- 1.5 pounds White Fish Fillets (such as Kingfish, Halibut, or Cod, cut into 2-inch chunks)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt
The Aromatics & Paste
- 1/2 cup Fresh Coconut (grated (or unsweetened desiccated coconut soaked in warm water))
- 1 inch Ginger (peeled and sliced)
- 5-6 pieces Garlic Cloves (whole)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 large Red Onion (finely chopped)
The Curry Base
- 3 tablespoons Coconut Oil (for authentic coastal flavor)
- 1 teaspoon Mustard Seeds (black or brown)
- 10-12 pieces Curry Leaves (fresh)
- 1.5 teaspoons Kashmiri Red Chili Powder (for deep red color without excessive heat)
- 1 tablespoon Coriander Powder
- 14 ounces Full-fat Coconut Milk (one can, or fresh first-press)
- 1 tablespoon Tamarind Paste (concentrated)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Rinse the fish chunks and pat them dry with paper towels. In a medium bowl, toss the fish with 1/2 tsp turmeric, lemon juice, and salt. Set aside to marinate for 15-20 minutes while you prepare the base.
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2
In a blender or food processor, combine the grated coconut, ginger, and garlic with 2-3 tablespoons of water. Pulse until a smooth, thick paste forms.
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3
Heat the coconut oil in a wide, heavy-bottomed pan or a traditional 'kadai' over medium heat. When the oil is shimmering, add the mustard seeds and let them crackle.
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4
Add the fresh curry leaves and the slit green chilies to the oil. Be careful as the leaves may splutter. Fry for 30 seconds until fragrant.
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5
Add the finely chopped onions to the pan. Sauté for 8-10 minutes, stirring frequently, until they become translucent and turn a light golden brown.
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6
Stir in the coconut-ginger-garlic paste. Cook for 4-5 minutes, stirring constantly to prevent sticking, until the raw smell of the garlic disappears and the oil starts to separate at the edges.
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7
Lower the heat and add the Kashmiri red chili powder and coriander powder. Stir quickly for 1 minute to toast the spices without burning them.
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8
Pour in the coconut milk and add the tamarind paste. Stir well to combine all elements into a uniform, creamy orange sauce. Bring to a gentle simmer.
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9
Carefully slide the marinated fish pieces into the simmering sauce. Ensure they are mostly submerged. Do not stir vigorously, as the fish is delicate.
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10
Cover the pan with a lid and simmer on low heat for 6-8 minutes. The fish is done when it is opaque and flakes easily with a fork.
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11
Taste the gravy and adjust the salt or tamarind if needed. If the sauce is too thick, add a splash of warm water to reach your desired consistency.
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12
Turn off the heat and garnish generously with freshly chopped cilantro. Let the curry rest for 5 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Use a firm-fleshed white fish to ensure the pieces stay intact during the simmering process. If using desiccated coconut, soak it in warm coconut milk for 10 minutes before blending for a creamier texture. Avoid boiling the curry vigorously once the coconut milk is added, as high heat can cause the milk to curdle. For a deeper flavor, use 'Kokum' petals instead of tamarind if you can find them at an Indian grocer; they provide a unique smoky sourness typical of Bene Israel cooking. Always use fresh curry leaves if possible; the dried ones lack the essential oils that define this dish.
🍽️ Serving Suggestions
Serve steaming hot over a bed of Basmati rice or traditional 'Indrayani' rice. Pair with 'Bhakri' (flatbread made from rice flour) to soak up the creamy coconut gravy. Include a side of Kachumber salad (diced cucumber, tomato, and onion with lemon) for a refreshing crunch. Serve with a glass of chilled Kokum Sherbet or a light, crisp Sauvignon Blanc to balance the spices.