A vibrant platter featuring the best of Goan coastal cuisine. This complete meal includes a tangy coconut fish curry, crispy rava-fried fish, fluffy steamed rice, and a refreshing sol kadi digestif, bringing the authentic taste of Goa to your table.
Prep60 min
Cook45 min
Soak30 min
Servings4
Serving size: 1 serving(1 platter includes 1 cup fish curry, 1 cup rice, 2 pieces fried fish, and 1 glass sol kadi.)
1133cal
62gprotein
123gcarbs
Ingredients
900 g Kingfish (500g cut into 1-inch steaks for curry, 400g as fillets for frying)
2 cup Parboiled Rice (Wash and soak for 30 minutes before cooking)
1.5 cup Grated Coconut (Freshly grated is recommended)
8 pcs Kashmiri Red Chillies (Dried, stems removed, and soaked)
1 tbsp Coriander Seeds
0.5 tsp Black Peppercorns
0.5 tsp Cumin Seeds
2 tsp Turmeric Powder (1.5 tsp for curry masala, 0.5 tsp for fish fry marinade)
8 cloves Garlic (6 for curry masala, 2 for sol kadi)
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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.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
About Goan Fish Thali, Vegetable Curry, Steamed Basmati Rice and Sol Kadhi
Protein-packed Fish Thali with tangy Solkadhi. Aromatic curry & rice for a truly soul-satisfying meal!
This maharashtrian dish is perfect for dinner. With 1795.9 calories and 74.26g of protein per serving, it's a nutritious choice for your meal plan.
45gfat
1 inch Ginger (Peeled, for curry masala)
1 tbsp Ginger-Garlic Paste (For fish fry marinade)
25 g Tamarind (Lemon-sized ball, soaked in 1/2 cup warm water)
14 pcs Kokum Petals (Dried. 4 for curry, 10 for sol kadi (soaked))
2 pcs Onion (Medium size. 1 finely chopped for curry, 1 thinly sliced for garnish)
3 pcs Green Chillies (2 slit for curry, 1 for sol kadi)
1 cup Thick Coconut Milk (For sol kadi)
0.75 cup Fine Rava (Also known as fine semolina, for coating fish)
2 tbsp Rice Flour (For extra crispiness in fish fry)
1.5 tsp Red Chili Powder (For fish fry marinade)
1 tbsp Lemon Juice (For fish fry marinade)
2 tbsp Coconut Oil (For cooking the curry)
0.5 cup Vegetable Oil (For shallow frying the fish)
3.5 tsp Salt (1.5 tsp for curry, 1 tsp for fry marinade, 0.5 tsp for sol kadi, and a pinch for rava coating. Adjust to taste.)
5 tbsp Coriander Leaves (Chopped. 2 tbsp for sol kadi, 3 tbsp for garnish)
1 pcs Lemon (Cut into wedges for serving)
Instructions
1
Preparation and Marination (30 minutes)
Wash the parboiled rice thoroughly and soak it in water for at least 30 minutes.
Soak the tamarind ball in 1/2 cup of warm water. Soak 10 kokum petals in 1/2 cup of warm water for the sol kadi. Soak the 8 Kashmiri red chillies in warm water to soften them.
In a bowl, combine the fish fillets with ginger-garlic paste, 1.5 tsp red chili powder, 0.5 tsp turmeric powder, lemon juice, and 1 tsp salt. Mix well to coat evenly and set aside to marinate for 30 minutes.
2
Prepare Curry Masala and Sol Kadi (15 minutes)
In a grinder, add the grated coconut, soaked red chillies (drained), coriander seeds, cumin seeds, peppercorns, 6 garlic cloves, ginger, and 1.5 tsp turmeric powder. Grind to a very smooth paste, adding a little water as needed.
For the sol kadi, squeeze the soaked kokum petals to extract their juice into the water, then discard the petals. In a blender, combine the thick coconut milk, 2 garlic cloves, 1 green chili, and 2 tbsp coriander leaves. Blend until smooth.
Strain the blended coconut milk mixture into a pitcher. Stir in the kokum water, 1.5 cups of cold water, and 0.5 tsp salt. Mix well and chill in the refrigerator until serving.
3
Cook Rice and Fish Curry (30 minutes)
Drain the soaked rice and cook it with 4 cups of water (or as per package instructions) until fluffy. Keep warm.
While the rice cooks, heat 2 tbsp coconut oil in a pan. Add the finely chopped onion and sauté until soft and translucent (about 5-6 minutes).
Add the ground masala paste and cook for 8-10 minutes, stirring frequently, until fragrant and oil begins to separate from the paste.
Squeeze the soaked tamarind to extract its pulp into the water, discarding the solids. Add this tamarind water to the pan along with 2 cups of water and 1.5 tsp salt. Bring to a boil.
Gently add the fish steaks, 2 slit green chillies, and the remaining 4 kokum petals. Reduce heat to a simmer, cover, and cook for 8-10 minutes until the fish is cooked through. Avoid vigorous stirring. Garnish with coriander leaves.
4
Fry the Fish (15 minutes)
While the curry simmers, prepare the coating for the fried fish. On a plate, mix the fine rava, rice flour, and a pinch of salt.
Heat the vegetable oil in a shallow frying pan over medium-high heat.
Dredge each marinated fish fillet in the rava mixture, ensuring it's fully coated on both sides.
Carefully place the coated fillets in the hot oil. Fry for 3-4 minutes per side until golden brown, crispy, and cooked through.
Remove from the pan and drain on a paper towel.
5
Assemble and Serve the Thali (5 minutes)
On a large thali plate, place a katori (small bowl) of the hot fish curry.
Serve a generous portion of steamed rice next to it.
Arrange two pieces of the crispy rava-fried fish on the plate.
Add a side of thinly sliced onions and a lemon wedge.
Pour the chilled sol kadi into a glass and serve alongside the thali.
4
Serving size: 1 serving
264cal
6gprotein
28gcarbs
16gfat
Ingredients
200 g potato (about 1 large, peeled and cubed)
75 g carrot (about 1 medium, peeled and diced)
150 g cauliflower florets (about 1.5 cups, cut into bite-sized pieces)
75 g green beans (about 3/4 cup, trimmed and cut)
75 g green peas (about 1/2 cup, fresh or frozen)
12 pcs cashews (raw, whole)
3 tbsp ghee
1 tsp cumin seeds
200 g onion (about 2 medium, finely chopped)
1 tbsp ginger garlic paste
2 pcs green chili (slit lengthwise)
300 g tomatoes (about 3 medium, pureed)
0.5 tsp turmeric powder
1 tsp kashmiri red chili powder
1.5 tsp coriander powder
1.25 tsp salt
1.5 cup hot water (divided)
2 tbsp heavy cream
0.75 tsp garam masala
3 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Prepare the cashew paste
Soak the cashews in 1/4 cup of hot water for 20 minutes.
Drain the cashews, reserving the soaking water.
Blend the soaked cashews with 2-3 tablespoons of the reserved water until you get a completely smooth, creamy paste. Set aside.
2
Build the masala base
Heat ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the chopped onions and sauté for 8-10 minutes until soft and golden brown.
Stir in the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw smell is gone.
Add the tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook for 7-9 minutes, stirring occasionally, until the masala thickens and oil separates from the sides.
3
Cook the vegetables
Add the cubed potatoes, carrots, and cauliflower to the pan. Stir to coat them with the masala.
Pour in 1/2 cup of hot water, bring to a simmer, then cover and cook for 10-12 minutes until the vegetables are about 70% cooked.
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 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Add the green beans and peas. Mix gently, cover, and cook for another 5-7 minutes until all vegetables are tender-crisp.
4
Finish the curry
Reduce the heat to low. Stir in the prepared cashew paste and heavy cream.
Add the remaining 1 cup of hot water and stir until well combined.
Let the curry simmer gently for 2-3 minutes. Do not let it boil rapidly.
Turn off the heat. Sprinkle with garam masala and chopped coriander leaves. Stir gently.
5
Rest and serve
Let the curry rest for 5 minutes to allow the flavors to meld.
Serve hot with naan, roti, or steamed basmati rice.
Combine and Season
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
