Maharashtrian Style Fish Curry (महाराष्ट्रीयन फिश करी)

Ingredients

• 1/2 cup Peanuts (Raw, unsalted)
• 1 tbsp White sesame seeds
• 3 pieces (~1/2 cup grated) Fresh coconut (Grated)
• 3 tbsp Cooking oil (Neutral oil (e.g., sunflower, canola))
• 1 tsp Mustard seeds
• 2 pieces Dried red chilies
• 2 tbsp Curry leaves (Fresh preferred)
• 2 medium Onion (Finely chopped (about 1 cup))
• 1 tsp Garlic paste
• 1/4 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Red chili powder
• 1/2 tsp Cumin powder
• 5 medium Tomatoes (Pureed)
• 1 tsp Salt (Or to taste)
• 2 tbsp Tamarind pulp (Soaked and pulp extracted)
• 500 grams Fish (Cleaned, cut into pieces (e.g., Rohu, Catla, Pomfret, or any firm white fish))
• 1 tbsp Coriander leaves (Chopped, for garnish)

Instructions

1. Roast Peanuts

   Heat a heavy-bottomed pan on medium flame. Add 1/2 cup raw peanuts and dry roast, stirring constantly, until they turn light golden and aromatic (about 4-5 minutes). Do not over-roast to avoid bitterness. Remove to a plate and let cool completely.

   Time: PT5M

2. Roast Coconut and Sesame Seeds

   In the same pan, add 3 pieces (~1/2 cup) grated coconut. Roast on medium heat for 2-3 minutes until lightly golden. Add 1 tbsp white sesame seeds and roast together for another 2 minutes until fragrant. Remove to a plate and let cool.

   Time: PT5M

3. Prepare Masala Paste

   Once cooled, blend roasted peanuts, coconut, and sesame seeds together with a splash of water to make a smooth paste.

   Time: PT5M

4. Prepare Tempering

   Heat 2 tbsp oil in a heavy-bottomed pan on medium heat. Add 1 tsp mustard seeds and let them splutter. Add 2 dried red chilies and 2 tbsp curry leaves. Sauté for 30 seconds until aromatic.

   Time: PT3M

5. Sauté Onions and Garlic

   Add 1 cup finely chopped onions (from 2 medium onions). Sauté on medium heat until translucent (about 4 minutes). Add 1 tsp garlic paste and sauté for 1 minute until raw smell disappears.

   Time: PT5M

6. Add Ground Spices

   Add 1/4 tsp turmeric powder, 1 tbsp coriander powder, 1 tsp red chili powder, and 1/2 tsp cumin powder. Mix well and sauté for 1 minute.

   Time: PT2M

7. Add Masala Paste

   Add the prepared peanut-coconut-sesame paste to the pan. Mix well and cook for 3 minutes, stirring often.

   Time: PT3M

8. Add Tomato Puree

   Add puree of 5 medium tomatoes. Mix well and cook for 5 minutes, stirring occasionally, until raw smell disappears.

   Time: PT5M

9. Add Salt and Tamarind

   Add 1 tsp salt (or to taste) and 2 tbsp tamarind pulp. Mix well.

   Time: PT1M

10. Simmer Curry Base

    Cover and simmer the curry base on low-medium heat for 5 minutes to blend flavors.

    Time: PT5M

11. Add Fish

    Add 500g cleaned fish pieces to the simmering curry. Gently mix once, add 1 tbsp chopped coriander leaves, and cover. Cook on low-medium heat for 10 minutes until fish is cooked through and tender.

    Time: PT10M

12. Garnish and Serve

    Turn off heat. Garnish with extra coriander leaves and curry leaves. Serve hot with rice, chapati, or dosa.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

12g

Fat

22g

Fiber

3g

Ingredient Substitutions

• Instead of Peanuts: Cashews (for different flavor)
• Instead of White sesame seeds: Black sesame seeds
• Instead of Fresh coconut: Desiccated coconut (unsweetened, rehydrated)
• Instead of Cooking oil: Mustard oil, Coconut oil
• Instead of Mustard seeds: Cumin seeds
• Instead of Dried red chilies: Fresh green chili, Red chili flakes
• Instead of Curry leaves: Bay leaf (for aroma, not flavor)
• Instead of Onion: Shallots
• Instead of Garlic paste: Fresh minced garlic
• Instead of Red chili powder: Paprika (for less heat)
• Instead of Tomatoes: Canned tomato puree
• Instead of Tamarind pulp: Lemon juice (for tang)
• Instead of Fish: Shrimp, Paneer (for vegetarian)

Equipment Needed

• Heavy-bottomed pan/kadhai
• Mixing bowl
• Grater
• Blender or mixer grinder
• Spatula
• Knife
• Chopping board
• Plate (optional)
• Serving bowl (optional)

Critical Steps — Do Not Skip

• Roast peanuts, coconut, and sesame seeds carefully to avoid burning.
• Blend masala paste until smooth.
• Add fish gently and avoid over-stirring to prevent breaking.
• Cook fish just until done; overcooking will make it tough.

Chef Tips from the Video

• Use fresh coconut for best flavor, but desiccated coconut can be used in a pinch.
• Adjust chili powder to your spice preference.
• Let the curry rest for a few minutes before serving for deeper flavor.
• Serve with steamed rice or bhakri (rice roti) for an authentic touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently before serving.

Freezer: Not recommended, as fish texture may deteriorate.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• You can prepare the masala paste a day in advance and refrigerate.
• Do not add fish until ready to serve to keep it tender.