non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
751 cal
39gProtein
90gCarbs
28gFat
3Recipes
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Protein-packed Goan Chana Masala with soft, melt-in-mouth Poee. Fiber-rich and perfectly spiced comfort food!
A delightful departure from the everyday chana masala! This Goan version is rich with a freshly ground spice paste, creamy coconut milk, and a unique tangy kick from kokum. It's a warm, comforting curry that pairs beautifully with rice or poi.
Serving size: 1 cup
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Protein-packed Goan Chana Masala with soft, melt-in-mouth Poee. Fiber-rich and perfectly spiced comfort food!
This goan dish is perfect for lunch. With 777.08 calories and 22.310000000000002g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Chickpeas: Drain the soaked chickpeas. In a pressure cooker, combine the chickpeas, 3 cups of fresh water, and 1/2 tsp of salt. Pressure cook for 5-6 whistles or for about 15-20 minutes until they are soft and cooked through. Do not discard the cooking water. Set aside.
Roast the Masala Ingredients: In a dry pan over low-medium heat, add coriander seeds, cumin seeds, peppercorns, cloves, and the cinnamon stick. Dry roast for 1-2 minutes until fragrant. Add the dried red chillies and fresh grated coconut. Continue roasting, stirring constantly, for 4-5 minutes until the coconut turns a uniform golden brown. Turn off the heat, stir in the turmeric powder, and let the mixture cool completely.
Grind the Masala Paste: Transfer the cooled roasted ingredients to a blender. Add 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
Prepare the Curry Base: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the Base with Masala: Add the chopped tomatoes and cook for 6-7 minutes until they turn soft and mushy. Now, add the ground Goan masala paste. Sauté for 5-7 minutes, stirring frequently, until the paste darkens in color and oil begins to separate from the sides.
Simmer the Curry: Add the cooked chickpeas along with their cooking water to the pan. Add the soaked kokum petals (with their water), grated jaggery, and 1 tsp of salt. Pour in 1 cup of water, stir well, and bring the curry to a boil. Reduce the heat, cover, and simmer for 10-12 minutes to allow the flavors to meld together.
Finish with Coconut Milk: Lower the heat to a minimum. Gently stir in the thick coconut milk. Let the curry heat through for 2-3 minutes. Do not allow it to boil vigorously, as this can cause the coconut milk to curdle.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, Goan poi, or chapatis.
Serving size: 2 pieces
Activate the yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates the yeast is active.
Prepare and knead the dough: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Pour in the frothy yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth, soft, and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball and place it in a lightly oiled bowl. Turn to coat, then cover with a damp cloth.
Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.
Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.
Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.