Unlike the Goan curries or fiery Malvani rassas, this mellow pomfret kalvan is simple, delicious and only a few steps away from becoming a comforting curry to be enjoyed with bhakri or rice.
Depending on what kind of ethnic group you belong to in Maharashtra, every region has their own variation of a kalvan – or curry made with seafood. The Chandraseniya Kayastha Prabhu (CKP) is a community of Maharashtrians that base their cuisine off of a heavy reliance on coconut and tamarind. Commonly, the usage of dried or dehydrated ingredients like bombil (Bombay duck), val (field beans) and kolambi (prawns) are items you will find being used across a variety of dishes. Other ingredients like jaggery, bananas and coconut milk are also some of the more widely used ingredients, as a result of having access to them in abundance along the coast.
Atypical of the firery Malvan curries and vegetable side dishes or the vinegary Goan curries that we’re familiar with, this CKP Kalvan made with pomfret is a subtly flavoured, yellow curry that is best eaten with rice or bhakris made of rice flour. The perfect ‘Sunday recipe’ or one to make during a leisurely lunch, this curry is ideal to make when you’re cooking for large groups of people or even entertaining a couple of friends at home. With minimal preparation time and hardly any supervision needed to throw this curry together, this recipe will get you to the finish line within a matter of a few minutes. You could also replicate this curry using other seafood like clams, crab, prawns or even fresh sardines.
Image Credits: Flavours Of My Kitchen