Maharashtrian Malvani Fish Fettuccine

Ingredients

• 200 g fettuccine pasta
• 200 g white fish fillets (e.g., cod or tilapia)
• 200 ml fresh coconut milk
• 2 tbsp Malvani masala (coconut‑spice blend)
• 1 tsp mustard seeds
• 10 leaves curry leaves
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 2 green chilies, sliced
• 2 tbsp olive oil
• to taste salt
• 1 tbsp fresh lemon juice(optional)

Instructions

1. 1

   Cook the fettuccine in salted boiling water until al dente (about 10 minutes); drain, reserve 1/4 cup pasta water, and set aside.

2. 2

   Heat olive oil in a large skillet over medium heat; add mustard seeds and let them pop, then add curry leaves, minced garlic, grated ginger, and sliced green chilies, sauté for 1 minute.

3. 3

   Stir in the Malvani masala and cook for 30 seconds, then pour in the coconut milk, bring to a gentle simmer, and season with salt.

4. 4

   Add the fish pieces, cover, and simmer for 6‑8 minutes until the fish is cooked through and flakes easily.

5. 5

   Combine the cooked fettuccine with the fish gravy, adding reserved pasta water as needed to achieve a silky sauce; toss gently to coat.

6. 6

   Finish with a splash of lemon juice if using, adjust seasoning, and serve hot, garnished with extra curry leaves.