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Malvani Bomblachi Kalvan

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Malvani Bomblachi Kalvan Recipe, How To Make Malvani Bomblachi Kalvan Recipe

A traditional Malvani fresh Bombay duck fish cooked in a spicy and tangy sauce using authentic Malvani spices.

About Recipe

How to make MALVANI BOMBLACHI KALVAN

(8 ratings)
7 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
MALVANI BOMBLACHI KALVAN
Author : Vahchef
Main Ingredient : Fishes & sea-foods
Servings : 2 persons
Published date : February 27, 2019


Ingredients used in MALVANI BOMBLACHI KALVAN
• Water - as required.
• Triphad spice - 5-7 piece.
• Malvani ground masala paste - 1/2 cup.
• Turmeric powder - 1/4 tea spoon.
• Malvani masala dry powder - 2 teaspoons.
• Green chilies (crushed) - 1/2 tea spoon.
• Ginger (crushed) - 1/2 tea spoon.
• Garlic cloves (crushed) - 1/2 tea spoon.
• Oil - 2 tablespoons.
• Curry leaves - 1 spring.
• Fresh bombay duck fish, cut into two halves - 6-8 piece.
• Kokum water - 1 tablespoon.
• Coconut milk - 1/2 cup.
• Coriander leaves (chopped) - 1 bunch.
• Salt - to taste.
Method:
  • Heat oil in a hot pan and add few curry leaves, crushed garlic, ginger and green chillies, saute until the raw flavour is gone.
  • Reduce the flame add Malvani masala powder, turmeric, malvani masala paste and 4-5 pieces of triphad spice and mix.
  • Add little water, salt to taste to the spices and mix.
  • 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.
  • 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.





Cooking with images







 

Comments & Reviews

 

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Recent comments

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rghakeem Posted on Sat Sep 15 2012

Someone explain please. What was that spice??

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Butuzucki Posted on Sat Sep 15 2012

what is that spice and wht is cocum juice ?

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smyrf1 Posted on Sun Sep 16 2012

If I'm not mistaken those seeds are what are also known as Szechuan peppercorns. I read a while back that they're also used in some regions in India ... Apparently they were banned for a while in the West but they do sell them here in Europe

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Butuzucki Posted on Mon Sep 17 2012

thank you very much BRO ! well i live in germany and i think if there is any rare exotic spice available in europe, you can definately get it in germany ! :D

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legacy Posted on Wed Feb 03 2016

Trifal is nice flavored garam masala but beaware dnt put more coz it is so hot and little sweet just eat 1 Trifal and you will know how much hot it is?

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siddhesh khawle Posted on Tue Apr 19 2016

Triphal is little spicy. Mostly use in malvani masala, bangda fish and tarli named fish curry. It is also used in goan recipes.?

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Zhao mengmeng Posted on Tue 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.

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