MALVANI MASALA

malvani masala now makes it possible for everyone to prepare the tasty Malvani cuisine. The masala originated in the little-known town of Malvan in coastal Maharashtra. Today the Malvani fish, prawn, shellfish, and squid curries are much sought after dishes by seafood lovers. But don’t hesitate to use malvani masala for delicious vegetables, lentils, beans, chicken, and mutton curries.

INGREDIENTS

Red Chili, Coriander Seed, Coconut, Cassava-starch, Fennel Seed, Stone Flower (dagad-phul), Cumin Seed, Cashew-nut, Cinnamon, Sichuan Pepper (chirphal), Star Anise, Sesame Seed, Cassia Bud, Black Seed, Fenugreek Seed, Mustard Seed, Clove, Nutmeg, Black Cardamom, and Asafetida.

ALLERGEN CAUTION

Contains: Coconut and Cashew-nut.

USAGE

Typically, 2 tsp in ¼ kg of main ingredient or as required by the recipe

CLASSIFICATION

Traditional Seasoning from the Konkan coast of Maharashtra State, India.

PRAWN CURRY MALVANI

500g Prawn | large, shelled and deveined

STEP1

Soak 2 Tbs of tamarind pulp in 1 cup hot water for 30 minutes, squeeze out and discard the pulp. Keep it aside.

STEP2

Make a cooking paste using:
150g Onions
1 cup Coconut (fresh, grated)
2 Tbs Ginger-Garlic paste
1 cup Coriander leaf
4 Green Chili
½ tsp Turmeric
½ tsp Cumin seed powder
5 tsp malvani masala
Little water

STEP3

Boil ½ cup of water and keep aside. Heat 6 Tbs oil in karahi, add 6 curry leaf, and fry till crisp. Add the cooking paste and fry till oil separates. Add the ½ cup boiling water, 1 cup coconut milk, and the tamarind water—from Step1—and mix well. Bring to boil and lower heat. Cook the curry for 3 minutes. Insert the prawn and cook uncovered for 2 minutes.