Goan Fish Curry, Goan Coconut Rice and Goan Prawn Kismoor

Ingredients

• 1.5 cup Basmati Rice
• 1 cup Coconut Milk (full-fat, for best results)
• 2 cup Water
• 2 tbsp Coconut Oil
• 1 pcs Onion (medium, thinly sliced)
• 1 tsp Ginger-Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 1 pcs Cinnamon Stick (1-inch piece)
• 4 pcs Cloves
• 3 pcs Green Cardamom (pods, lightly crushed)
• 1 pcs Star Anise
• 2 tbsp Cashews (whole or halved)
• 2 tbsp Raisins
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.

2. 2

   Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.

3. 3

   Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.

4. 4

   Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.

5. 5

   Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.

6. 6

   Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.

7. 7

Ingredients

• 50 g dried prawns (Cleaned, with heads and tails removed)
• 1 cup freshly grated coconut
• 1 medium onion (Finely chopped)
• 2 whole green chili (Slit lengthwise)
• 1 tbsp tamarind paste
• 3 tbsp water (To dilute tamarind)
• 1 tsp red chili powder (Adjust to taste)
• 0.25 tsp turmeric powder
• 0.5 tsp salt (Or to taste)
• 1 tsp coconut oil (Optional, for roasting)
• 2 tbsp coriander leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Base Ingredients

   • Finely chop the onion and coriander leaves. Slit the green chilies lengthwise.
   • In a small bowl, whisk the tamarind paste with 3 tablespoons of water until smooth. Set this tamarind water aside.
2. 2

   Roast the Dried Prawns

   • Heat a heavy-bottomed pan over medium-low heat. Add the cleaned dried prawns.
   • Dry roast for 3-4 minutes, stirring continuously, until they become crisp and fragrant. Be careful not to burn them.
   • For extra crispiness, you can add 1 tsp of coconut oil in the last minute of roasting.
   • Remove the prawns from the pan and transfer to a plate. Let them cool down completely. This is a crucial step to prevent a soggy kismoor.
3. 3

   Combine the Kismoor

   • In a mixing bowl, combine the finely chopped onion, freshly grated coconut, slit green chilies, red chili powder, turmeric powder, and salt.
   • Gently mix these ingredients with your fingertips or a spoon.
   • Once the roasted prawns are completely cool, add them to the bowl.