A vibrant and tangy fish curry from the coastal state of Goa. Tender fish simmered in a fragrant coconut-based gravy with a special blend of spices and a hint of tamarind. A perfect companion to steamed rice.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
331cal
28gprotein
17gcarbs
Ingredients
500 g Kingfish (Cut into 1-inch thick steaks)
1 tsp Turmeric Powder (Divided use: 1/2 tsp for marinade, 1/2 tsp for masala)
1.5 tsp Salt (Divided use: 1/2 tsp for marinade, 1 tsp for curry, or to taste)
1 cup Grated Coconut (Fresh is preferred, but frozen (thawed) works well)
5 pcs Kashmiri Red Chillies (Deseeded, for vibrant color and mild heat)
3 pcs Byadgi Red Chillies (For a moderate level of heat)
A foolproof guide to cooking perfectly fluffy brown rice on the stovetop. With its nutty flavor and satisfyingly chewy texture, this wholesome grain is a versatile and healthy base for your favorite Indian curries, dals, and stir-fries.
A crisp, light, and utterly refreshing side dish. Thinly sliced cucumbers and red onion are tossed in a simple tangy vinaigrette. This classic American salad is the perfect palate cleanser for any meal and is ready in just 10 minutes.
About Goan Fish Curry, Brown Rice and Cucumber Salad
This goan dish is perfect for dinner. With 683.24 calories and 34g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
6 pcs Garlic Cloves
1 inch Ginger (Roughly chopped)
1.5 tbsp Tamarind Paste
2 tbsp Coconut Oil
1 pcs Onion (Medium-sized, finely chopped)
2 pcs Green Chillies (Slit lengthwise)
3 pcs Kokum (Optional, for extra authentic tanginess)
2.5 cup Water (Divided use: 1/2 cup for soaking chilies, 2 cups for gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Rinse the fish steaks under cold water and pat them completely dry with paper towels.
In a mixing bowl, gently rub the fish pieces with 1/2 tsp of salt and 1/2 tsp of turmeric powder, ensuring an even coating.
Set aside to marinate for 15-20 minutes while you prepare the masala.
2
Prepare the Masala Paste
Place the Kashmiri and Byadgi red chilies in a small bowl and cover with 1/2 cup of warm water. Let them soak for 15 minutes to soften.
Transfer the soaked chilies along with their soaking water to a high-speed blender.
Add the grated coconut, coriander seeds, cumin seeds, black peppercorns, remaining 1/2 tsp turmeric powder, garlic cloves, ginger, and tamarind paste to the blender.
Blend until you achieve a very smooth, fine paste. If needed, add a tablespoon or two of extra water to facilitate blending.
3
Cook the Curry Base
Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 6-7 minutes, stirring occasionally, until it becomes soft and translucent with light golden edges.
Add the ground masala paste to the pan. Cook for 8-10 minutes, stirring frequently to prevent sticking, until the paste darkens slightly, the raw aroma disappears, and you notice oil separating at the edges.
4
Simmer the Curry and Cook the Fish
Pour 2 cups of water into the pan, add the remaining 1 tsp of salt, the slit green chilies, and the kokum pieces (if using). Stir well to combine everything.
Bring the curry to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 5 minutes to allow the flavors to meld.
Carefully slide the marinated fish pieces into the simmering gravy, arranging them in a single layer. Do not stir with a spoon; instead, gently swirl the pan to coat the fish.
Cover and cook for 7-8 minutes, or until the fish is opaque and flakes easily when tested with a fork. Be careful not to overcook.
5
Garnish and Serve
Turn off the heat and sprinkle the freshly chopped coriander leaves over the curry.
Let the curry rest, covered, for at least 10 minutes before serving. This step is crucial as it allows the flavors to deepen and settle.
Serve hot with steamed rice or Goan pao (bread).
Servings
4
Serving size: 1 serving
261cal
5gprotein
53gcarbs
3gfat
Ingredients
1.5 cup brown rice (long-grain or basmati recommended)
3.75 cup water (for cooking)
1 tsp vegetable oil (optional, prevents sticking)
Instructions
1
Prepare the rice
Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2
Combine ingredients and bring to a boil
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3
Simmer the rice
Once boiling, immediately reduce the heat to the lowest possible setting.
Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4
Rest and fluff the rice
After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
Remove the lid and gently fluff the rice with a fork to separate the grains before serving.
