A tangy and spicy mackerel curry from the Konkan coast. Made with a fresh coconut and red chili paste, soured with tamarind, this coastal classic is a delight for seafood lovers and pairs perfectly with steamed rice.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
457cal
26gprotein
19gcarbs
Ingredients
500 g Mackerel (About 4 medium fish, cleaned and cut into 2-3 pieces each)
0.25 tsp Turmeric Powder (For marinating the fish)
0.5 tsp Salt (For marinating the fish)
1 cup Fresh Grated Coconut
6 pcs Dried Bedgi Chilies (Use Kashmiri chilies for less heat and more color)
A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
Tangy mackerel curry with steamed rice and gut-friendly solkadhi. A perfectly spiced, energy-giving meal!
This konkani dish is perfect for dinner. With 689.0699999999999 calories and 28.95g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
Onion
(Roughly chopped, for masala paste)
1 lime-sized ball Tamarind (Soak in 1/2 cup warm water to extract pulp)
4 petals Kokum (Optional, for extra tanginess)
2 tbsp Vegetable Oil
2.25 cup Water (About 1/4 cup for grinding and 2 cups for the curry)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate Fish & Prepare Tamarind
Clean the mackerel pieces and make a few light gashes on them. Pat dry.
In a bowl, rub the fish pieces with 1/4 tsp turmeric powder and 1/2 tsp salt. Set aside to marinate for 15-20 minutes.
Meanwhile, soak the tamarind ball in 1/2 cup of warm water for 15 minutes. Squeeze well to extract all the pulp, then strain through a fine-mesh sieve. Discard the solids and keep the tamarind extract.
2
Create the Masala Paste
In a small pan, dry roast the dried red chilies, coriander seeds, and cumin seeds on low heat for 1-2 minutes until they become fragrant. Be careful not to burn them. Let cool completely.
Transfer the roasted spices to a grinder jar. Add the grated coconut, roughly chopped small onion, ginger, garlic, and 1/2 tsp turmeric powder.
Add about 1/4 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to achieve a silky consistency.
3
Cook the Curry Base
Heat vegetable oil in a wide, heavy-bottomed pan or pot over medium heat.
Add the finely chopped medium onion and sauté for 5-7 minutes until it turns soft, translucent, and light golden brown.
Add the ground masala paste to the pan. Cook for 6-8 minutes, stirring frequently, until the paste darkens slightly, the raw smell disappears, and you see oil separating from the edges of the masala.
4
Simmer the Curry & Cook the Fish
Pour in the prepared tamarind extract, add the kokum petals (if using), and 2 cups of water. Stir well to combine.
Add 1 tsp of salt (or to taste) and bring the curry to a rolling boil.
Once boiling, reduce the heat to a medium-low simmer. Gently slide the marinated fish pieces into the curry, ensuring they are submerged.
Cook for 8-10 minutes, or until the fish is cooked through and flaky. Avoid stirring vigorously; instead, gently swirl the pan to prevent the fish from breaking.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10-15 minutes. This allows the flavors to meld and deepen.
Serve hot with steamed rice or bhakri (sorghum flatbread).
4
Serving size: 1.5 cups
98cal
2gprotein
19gcarbs
2gfat
Ingredients
2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
1 tsp Salt (Adjust to taste.)
1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
After soaking, drain all the water from the rice using a fine-mesh sieve.
2
Pressure Cook the Rice
Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
Give it a gentle stir to combine the ingredients.
Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3
Rest and Fluff
After the second whistle, turn off the heat completely. Do not try to open the cooker.
Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
Once the pressure has fully subsided, carefully open the lid.
Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4
Serve
Let the rice sit for another 2-3 minutes before serving.
Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
