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)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Creamy, aromatic Goan Fish Curry with soft Pao - a protein-packed, perfectly spiced and soul-satisfying meal!
This goan dish is perfect for breakfast. With 627.4300000000001 calories and 35.29g 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).
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.