A mild and comforting Goan fish curry, simmered in a creamy coconut milk base with a beautiful yellow hue from turmeric. This tangy and fragrant dish is perfect with steamed rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
497cal
30gprotein
24gcarbs
34g
Ingredients
500 g kingfish (cut into 1.5-inch steaks, or use pomfret or sea bass)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, pan-fried fish coated in a bold and tangy Indian spice marinade. This popular coastal dish is wonderfully aromatic and makes for a perfect appetizer or a side with rice and dal. Ready in under 30 minutes of active cooking time!
1.5 cup light coconut milk (can be substituted with the second extract of homemade coconut milk)
1 cup full-fat coconut milk (can be substituted with the first extract of homemade coconut milk)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the Fish
In a non-reactive bowl, gently combine the fish pieces with 1/2 tsp turmeric powder, 1/2 tsp salt, and the lemon juice.
Ensure the fish is evenly coated. Set aside to marinate for 15-20 minutes while you prepare the paste.
2
Prepare the Caldin Paste
In a high-speed blender, combine the grated coconut, coriander seeds, cumin seeds, black peppercorns, ginger, garlic, green chilies, and 1 tsp turmeric powder.
Add 1/4 cup of water and blend until you have a completely smooth, fine paste. Scrape down the sides as needed and add another tablespoon or two of water only if necessary to facilitate blending.
3
Sauté the Base
Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the ground caldin paste to the pan. Cook for 6-8 minutes, stirring frequently, until the paste is fragrant and you see oil starting to separate from the sides.
4
Build the Gravy
Stir in the tamarind pulp and the light coconut milk. Mix well to combine with the paste.
Add 1 tsp of salt, or to your taste. Bring the mixture to a gentle simmer over medium-low heat. Do not let it come to a rolling boil.
5
Cook the Fish
Carefully slide the marinated fish pieces into the simmering gravy, arranging them in a single layer.
Let the fish cook for 7-10 minutes, depending on its thickness, until it is opaque and flakes easily. To prevent the fish from breaking, avoid stirring. Instead, gently swirl the pan occasionally.
6
Finish and Serve
Reduce the heat to the absolute lowest setting. Pour in the full-fat coconut milk.
Gently stir to incorporate and allow the curry to heat through for 1-2 minutes. It is crucial not to let the curry boil after adding the thick milk, as it may curdle.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes for the flavors to meld. Serve hot with steamed Goan rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
600 g Kingfish (Cut into 4 thick steaks or fillets)
2 tbsp Ginger Garlic Paste
1.5 tsp Kashmiri Red Chili Powder (Adds color without too much heat)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder, for tanginess)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
3 tbsp Rice Flour (For a crispy coating)
1 tbsp Besan (Gram flour, helps the coating adhere)
0.33 cup Sunflower Oil (For shallow frying)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.5 tsp Chaat Masala (For garnish)
1 Onion (Sliced into rings for serving)
1 Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Fish
Rinse the fish steaks under cold water. Pat them completely dry with paper towels; this is the most critical step for a crispy result.
Using a sharp knife, make 2-3 shallow diagonal slits on both sides of each fish piece. This helps the marinade penetrate deeply for maximum flavor.
2
Create the Spice Marinade
In a mixing bowl, combine the ginger-garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, salt, and lemon juice.
Mix well to form a thick, smooth paste. If the paste is too dry, add 1-2 teaspoons of water to achieve a spreadable consistency.
3
Marinate the Fish
Generously rub the masala paste all over each piece of fish, ensuring it gets into the slits you made.
Let the fish marinate for at least 30 minutes at room temperature. For a deeper, more intense flavor, cover and refrigerate for 1-2 hours.
On a flat plate or tray, mix the rice flour and besan (gram flour) together.
Take each marinated fish piece and gently dredge it in the flour mixture, ensuring a light, even coating on all sides. Shake off any excess flour.
5
Shallow Fry to Perfection
Heat the sunflower oil in a wide, heavy-bottomed pan or cast-iron skillet over medium-high heat. The oil is ready when a tiny pinch of the coating flour sizzles immediately upon contact.
Carefully place the coated fish pieces in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Fry for about 4-5 minutes on the first side, until it's golden brown and crisp.
Gently flip the fish and fry for another 4-5 minutes on the other side until cooked through. The fish is done when it flakes easily with a fork.
6
Garnish and Serve
Once cooked, transfer the fish fry to a plate lined with paper towels to absorb any excess oil.
Sprinkle with freshly chopped coriander leaves and a pinch of chaat masala.
Serve immediately while hot and crispy, accompanied by onion rings and lemon wedges.
