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 cup
342cal
28gprotein
19gcarbs
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)
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, golden-brown kingfish steaks coated in spiced semolina and shallow-fried to perfection. This iconic Goan dish is wonderfully flavorful on the inside and crunchy on the outside, a true coastal classic.
A simple and delicious Maharashtrian-style cabbage stir-fry, lightly spiced and cooked until tender-crisp. This comforting side dish comes together quickly and pairs perfectly with roti or dal rice.
A refreshing and tangy digestive drink from the Konkan coast, made with creamy coconut milk and sour kokum. Its beautiful pink hue and cooling properties make it the perfect accompaniment to spicy meals.
About Goan Fish Curry, Steamed Basmati Rice, Kingfish Rava Fry, Cabbage Bhaji and Konkani Solkadi
Aromatic Goan fish curry with crispy fried kingfish & gut-friendly solkadi – a perfectly spiced, soul-satisfying feast!
This goan dish is perfect for lunch. With 1276.3000000000002 calories and 84.66999999999999g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
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 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.
2 tsp Kashmiri Red Chili Powder (Adjust for desired heat)
0.5 tsp Turmeric Powder
2 tbsp Kokum Extract (Also known as kokum agal. Can substitute with lime juice.)
1.5 tsp Salt (Divided for marinade and coating)
1 cup Fine Rava (Also known as chiroti rava or fine semolina)
2 tbsp Rice Flour (For extra crispiness)
0.5 tsp Black Pepper Powder
0.5 cup Coconut Oil (For shallow frying)
Instructions
1
Prepare and Marinate the Fish (30-45 minutes)
Rinse the kingfish steaks under cold water and pat them completely dry with paper towels. This is crucial for a crispy coating.
In a small bowl, combine the ginger-garlic paste, Kashmiri red chili powder, turmeric powder, kokum extract, and 1 tsp of salt to form a thick, smooth paste.
Generously rub this marinade over all sides of the fish steaks, ensuring they are evenly coated.
Let the fish marinate for at least 30 minutes at room temperature, or for up to 1 hour in the refrigerator for deeper flavor.
2
Prepare Coating and Heat Oil (5 minutes)
On a wide plate or tray, combine the fine rava, rice flour, the remaining 0.5 tsp of salt, and black pepper powder. Mix thoroughly.
Pour the coconut oil into a wide, heavy-bottomed frying pan. Heat it over medium-high heat. The oil is ready when it shimmers slightly and a pinch of the rava mixture sizzles instantly upon contact.
3
Coat and Fry the Fish (10-12 minutes)
Take one marinated fish steak at a time and dredge it in the rava mixture. Press gently to ensure a thick, even coating on all sides.
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Ingredients
Wash the cabbage thoroughly and shred it finely. Slit the green chilies lengthwise. Keep all other ingredients ready.
2
Prepare the Tempering (Tadka)
Heat oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds.
Immediately add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.
3
Sauté Aromatics and Cabbage
Add the slit green chilies to the pan and sauté for about a minute to infuse their flavor into the oil.
Add the finely shredded cabbage, turmeric powder, and salt to the pan. Mix everything thoroughly to ensure the cabbage is evenly coated with the oil and spices.
4
Cook the Bhaji
Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring every few minutes to prevent sticking.
1 cup Fresh Coconut (Tightly packed, freshly grated)
3 cup Warm Water (Divided for soaking and blending)
2 pieces Green Chilli (Adjust to taste)
0.5 inch piece Ginger (Peeled)
2 pieces Garlic Cloves (Optional, for a pungent flavor)
0.75 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance the tanginess)
1 tsp Coconut Oil (For tempering)
0.5 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
6 pieces Curry Leaves
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Kokum Extract: In a bowl, soak the dried kokum pieces in 1 cup of warm water for 20-30 minutes. Once softened, squeeze the kokum with your hands to release all its essence into the water. Strain this liquid into a large mixing bowl and discard the squeezed kokum solids.
2
Prepare the Coconut Milk Base: In a blender, combine the freshly grated coconut, green chillies, ginger, and optional garlic cloves. Add 1 cup of warm water.
3
Blend and Extract Thick Milk: Blend the coconut mixture on high for 1-2 minutes until it forms a smooth, thick paste. Place a fine-mesh sieve or a muslin cloth over the bowl containing the kokum extract and pour the coconut paste into it. Press down firmly on the pulp to extract all the thick, creamy coconut milk.
4
Extract Thin Milk: Return the leftover coconut pulp to the blender. Add the remaining 1 cup of warm water and blend again for 1 minute. Strain this thin milk into the same bowl. Discard the final pulp.
5
Season the Solkadi: Add salt and optional sugar to the coconut-kokum milk. Stir well with a spoon until everything is completely dissolved. You will see the solkadi turn a beautiful, pale pink color.
6
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the hing and curry leaves, and let them sizzle for another 10-15 seconds until fragrant.
Carefully place the coated fish steaks into the hot oil, ensuring not to overcrowd the pan. Fry in two batches if necessary.
Fry for 4-5 minutes on the first side without moving it, allowing a golden-brown crust to form.
Carefully flip the steaks and fry for another 3-4 minutes on the other side until the fish is cooked through and the coating is crisp and golden.
4
Drain and Serve (2 minutes)
Once cooked, remove the fish from the pan using a slotted spatula and place it on a wire rack to drain excess oil. This helps maintain crispiness.
Serve immediately while hot with lemon wedges, sliced onions, and a side of Goan fish curry rice for a complete meal.
The cabbage will cook in its own steam; do not add any water. Cook until the cabbage is tender but still retains a slight crunch.
5
Finish and Garnish
Uncover the pan. Add the sugar and fresh grated coconut (if using). Mix well and cook for another 2 minutes, allowing the flavors to meld.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with phulkas, chapatis, or as a side dish with dal and rice.
7
Combine and Chill: Carefully pour the hot tempering over the prepared solkadi and give it a gentle stir. Garnish with finely chopped coriander leaves. For the best taste, chill the solkadi in the refrigerator for at least 1 hour before serving.
