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)
A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
Tangy, protein-packed Goan fish curry with wholesome steamed rice. The ultimate comfort food!
This konkani dish is perfect for dinner. With 669.79 calories and 34.74g 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).
4
Serving size: 1 serving
339cal
7gprotein
71gcarbs
1gfat
Ingredients
2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
1 tsp Salt (Adjust to taste.)
1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
After soaking, drain all the water from the rice using a fine-mesh sieve.
2
Pressure Cook the Rice
Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
Give it a gentle stir to combine the ingredients.
Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3
Rest and Fluff
After the second whistle, turn off the heat completely. Do not try to open the cooker.
Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
Once the pressure has fully subsided, carefully open the lid.
Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4
Serve
Let the rice sit for another 2-3 minutes before serving.
Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.
