Malvani Bomblachi Kalvan Recipe

Cooking Directions

• STEP 1.Clean and marinate the bombil fish with turmeric, red chili powder, and salt.
• STEP 2.Grind together grated coconut, ginger, garlic, coriander seeds, cumin seeds, turmeric powder, red chili powder, and tamarind pulp to make a smooth paste.
• STEP 3.Heat oil in a pan and sauté onions until golden brown. Add the ground masala paste and cook until the oil separates.
• STEP 4.Add chopped tomatoes, salt, and water. Cook until the tomatoes are soft and the gravy thickens.
• STEP 5.Add the marinated fish and coconut milk. Simmer for a few minutes until the fish is cooked through.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a thicker gravy, you can add a paste of cashew nuts or poppy seeds.
• If bombil fish is not available, you can use any other firm white fish as a substitute.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Malvani Bomblachi Kalvan hot with steamed rice or roti for a delicious and satisfying meal.