non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
751 cal
39gProtein
90gCarbs
28gFat
3Recipes
Loading...
Protein-packed Goan green vatana curry with soft, fluffy pao. Perfectly spiced comfort food!
A comforting and flavorful Goan curry made with dried green peas cooked in a fragrant, freshly ground coconut and spice masala. This traditional dish is tangy, mildly spicy, and pairs perfectly with steamed rice or pav.
Serving size: 1 cup
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.
Perfectly spiced Mackerel Uddamethi with aromatic Goan coconut rice. A true taste of the coast!
Crispy fish cutlets with soft Goan poee and a tangy salad. A perfect, quick dinner!
Aromatic, protein-packed prawn pulao with a fresh salad. Soul-satisfying!
Melt-in-mouth Goan Pork Ribs with fluffy poee and potato salad – perfectly spiced, energy-giving comfort food!
Protein-packed Goan green vatana curry with soft, fluffy pao. Perfectly spiced comfort food!
This goan dish is perfect for dinner. With 693.11 calories and 23.759999999999998g of protein per serving, it's a high-fiber option for your meal plan.
Soak and Cook the Green Peas (8 hours soaking + 15 minutes cooking)
Prepare the Goan Masala Paste (10 minutes)
Cook the Curry (15 minutes)
Garnish and Serve
Serving size: 2 pieces
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.
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.
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.
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.
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.
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.
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.
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.