Goan Fish Curry, Brown Rice and Cucumber Salad

Ingredients

• 1.5 cup Brown Rice (Long-grain or basmati brown rice recommended)
• 3.75 cup Water (For cooking the rice)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Vegetable Oil (Optional, helps prevent sticking and adds flavor)

Instructions

1. 1

   Rinse the brown rice in a fine-mesh sieve under cold running water for about 1-2 minutes, or until the water runs clear. This removes excess starch. For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain thoroughly.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of fresh water, salt, and optional vegetable oil. Give it one quick stir to combine.

3. 3

   Bring the mixture to a rolling boil over high heat, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to the lowest possible setting to maintain a gentle simmer.

4. 4

   Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It is crucial not to lift the lid during this time, as the trapped steam is essential for cooking the rice evenly.

5. 5

   After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up perfectly.

6. 6

   Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve hot as a wholesome side dish.

Ingredients

• 2 pcs English cucumber (medium, thinly sliced)
• 0.5 pcs red onion (medium, thinly sliced)
• 0.75 cup sour cream
• 0.25 cup mayonnaise
• 2 tbsp white vinegar
• 1 tbsp granulated sugar
• 2 tbsp fresh dill (chopped)
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables. Wash and dry the cucumbers. Slice them thinly, about 1/8-inch thick. Thinly slice the red onion. Place the sliced cucumbers and onion in a large bowl.

2. 2

   Make the creamy dressing. In a separate medium bowl, whisk together the sour cream, mayonnaise, white vinegar, and granulated sugar until smooth. Stir in the chopped fresh dill, salt, and black pepper. Taste and adjust seasoning if needed.

3. 3

   Combine the salad and chill. Pour the dressing over the cucumbers and onions. Gently toss everything together until the vegetables are evenly coated. For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.

4. 4

   Garnish with a little extra dill and serve chilled.