Hirva Kalvan in Marathi literally means “green curry”. Maharashtrian cuisine is known for its unique blend of spices, flavours and diverse range of dishes from mild to spicy. Seafood forms an integral part of the community’s food and is prepared in many ways. This coconut-based green fish curry is simple and easy to make at home. Flavoured with the popular and much loved silver pomfret. Any firm-flesh fish can be used instead of pomfret. The bright green gravy served in restaurants gets its colour from a secret ingredient revealed in my recipe. Savoured with the staples; rice, chapati or bhakri, this curry is mildly spiced, creamy and absolutely divine with the succulent fish.
Silver pomfret is a tasty and highly valued fish. It is rich in proteins, vitamins, low in calories and fat. Also contains a high amount of omega-3 fatty acids which is ideal for people suffering from cardiovascular diseases. The DHA found in pomfret is an important component for brain development. High in vitamin E content which promotes healthy skin. The Maharashtra government officially declared the beloved silver pomfret as the "state fish" in an effort to facilitate conservation and protection of this fish.
Silver pomfret is a tasty and highly valued fish. It is rich in proteins, vitamins, low in calories and fat. Also contains a high amount of omega-3 fatty acids which is ideal for people suffering from cardiovascular diseases. The DHA found in pomfret is an important component for brain development. High in vitamin E content which promotes healthy skin. The Maharashtra government officially declared the beloved silver pomfret as the "state fish" in an effort to facilitate conservation and protection of this fish.
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Hirva Kalvan (Maharashtrian Restaurant-Style Green Fish Curry)
(Serves 6)
Ingredients:
1 large silver pomfret
1 heaped spoonful chopped garlic
1/4 cup thick coconut milk
5 dried kokum petals
1 cup spinach ground to a paste with a dash of water
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste with very little water
1 cup grated coconut
1 cup fresh coriander leaves
4 fresh green chillies
1 heaped spoonful chopped garlic
1 tablespoon coriander seeds
1 teaspoon cumin seeds
Method:
Clean, cut fish into pieces, wash, season with salt and set aside.
Heat oil, add garlic (indicated under ingredients) and fry until light brown. Stir in the ground paste and cook well. Rinse the blender jar with a cup of water and add to the pan along with the kokum.
When gravy comes to a boil, incorporate the fish and let it cook for 3 to 4 minutes. Gently mix in the spinach paste (secret ingredient) and sugar.
Check for seasonings, add salt.
Finally, pour in the coconut milk for a creamy goodness.
Serve hot with rice, chapati or bhakri.
To read click here: Copyright & Privacy Policy
Hirva Kalvan (Maharashtrian Restaurant-Style Green Fish Curry)
(Serves 6)
Ingredients:
1 large silver pomfret
1 heaped spoonful chopped garlic
1/4 cup thick coconut milk
5 dried kokum petals
1 cup spinach ground to a paste with a dash of water
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste with very little water
1 cup grated coconut
1 cup fresh coriander leaves
4 fresh green chillies
1 heaped spoonful chopped garlic
1 tablespoon coriander seeds
1 teaspoon cumin seeds
Method:
Clean, cut fish into pieces, wash, season with salt and set aside.
Heat oil, add garlic (indicated under ingredients) and fry until light brown. Stir in the ground paste and cook well. Rinse the blender jar with a cup of water and add to the pan along with the kokum.
When gravy comes to a boil, incorporate the fish and let it cook for 3 to 4 minutes. Gently mix in the spinach paste (secret ingredient) and sugar.
Check for seasonings, add salt.
Finally, pour in the coconut milk for a creamy goodness.
Serve hot with rice, chapati or bhakri.
