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[Based on 1 users]
Author anubond101 Yield No Value
Published Sep 13, 2012 Cooking Time 25 Minutes
Recipe Type Non Veg-Main Preparation Time 10 Minutes
Ingredient Standing Time 25 Minutes
Description: malvani is one community from maharastera and their cooking style is with different ingrediants.this recipe bombli fish cooked with malvani spices in simmer process to infuse the masala into the fish .we can serve it with hot rice.


Ingredient Name Quantity Unit
Water As Needed
Triphad Spice 4-5 Piece
Malvani Ground Masala Paste 1/2 Cup
Turmeric Powder 1/4 Teaspoons
Malvani Masala Dry Powder 2 Teaspoons
Green Chillies, Crushed 1/2 Teaspoons
Ginger, Crushed 1/2 Teaspoons
Garlic Cloves, Crushed 1/2 Teaspoons
Oil 2 Tablespoons
Curry Leaves few Leaf
Fresh Bombay Duck Fish, Cut Into Two Halves 6-8 Piece
Kokum Water 2 Tablespoons
Coconut Milk 1/2 Cup
Coriander Leaves, Chopped 1 Bunch
Salt To Taste


1. Heat oil in a hot pan and add few curry leaves, crushed garlic, ginger and green chillies. Sauté until the raw flavour are gone. Reduce the flame  add Malvani masala powder, turmeric, Malvani masala paste and 4-5 pieces of triphad spice and mix.
 2. Add little water, salt to taste to the spices and mix.
3. Add very little kokum juice, cover and cook this on a slow flame for about 5 minutes. After 5 minutes, add the fresh Bombay duck or bomli fish pieces, cover and cook over a slow flame for 3 minutes.
4. Add coconut milk and simmer for a minute. Do not mix the fish too much as they are very delicate and would break. Sprinkle some coriander leaves and switch off the flame.
Posted Sep 13, 2012

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Mar 11, 2014
Triphala is a herb/spice which is widely use in malavani cuisine for making various kinds of fish curry and kalavan. It deject the fishy smell of the fish like bombil(bombay duck), bangda(Mackerel) etc. It also help in digestion.

jim Sep 17, 2012
Sichuan can find a lot more information at:

please check under indian subcontinent.

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