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)
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
This goan dish is perfect for dinner. With 750.9000000000001 calories and 38.98g 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
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Roasted Peanuts (coarsely crushed)
1 cup Curd (thick and whisked until smooth)
3 tbsp Coriander Leaves (chopped)
1 tsp Sugar
0.75 tsp Salt (or to taste)
1 tbsp Ghee
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
5 pcs Curry Leaves
Instructions
1
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
2
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
3
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
4
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
5
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
