Maharashtrian Fish Gravy Recipe

Maharashtrian Fish Gravy Recipe
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The piquant fragrance of the Asafoetida powder concocted with the tang of the tamarind and fresh inclusion of the coconut milk makes this fish oriented dish a stand out in many parts of India. The subtle differences to the Kerala version is established through the spices included.
Maharashtrian Fish Gravy Recipe
Difficulty Easy
Rating 9.6 / 10 (12 votes)
Recipe Type Non Veg.
  • 500 gm Slices of any white fish cleaned
  • 2 tsp Red chilli powder
  • 2 tbsp Tamarind paste
  • 2 tsp Garlic paste
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Asafoetida powder
  • 1 Green chilli, slit
  • 2 Flakes garlic crushed
  • 1 tbsp Oil
  • 1/2 Cup coconut milk
  • Water as required
  • Salt to taste
How to make Maharashtrian Fish Gravy:
  • Wash the fish slices properly.
  • Marinate them in a mixture of red chilli powder, tamarind paste, garlic paste, turmeric powder, coriander powder and salt for 15 minutes.
  • Take a heavy-bottomed pan and heat the oil in it.
  • Add the crushed garlic, asafoetida and green chilli to it.
  • Add the marinated fish and some water.
  • Cover and cook for 20 minutes until the fish is almost cooked.
  • Slowly stir in the coconut milk and bring it to a boil on low heat.
  • Cover and cook over low heat for about 4 minutes until the fish is well-cooked but firm.

Reviews and Ratings:
Anon posted 17/10/2012
Made this for dinner tonight. Came out well, I halved the spices and it served 2 perfectly (no left overs). Came out a tangy and spicy. I think I overdid the water, next time, I wont add as much. Excellent recipe -- added to my book =)
sayali posted 07/01/2009
Its awesome