A vibrant and tangy curry from the coastal paradise of Goa. Tender kingfish steaks are simmered in a rich, spicy coconut gravy, perfectly balanced with tamarind. A true taste of the Konkan coast.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
433cal
34gprotein
21gcarbs
Ingredients
600 g Kingfish (Cut into 4 one-inch thick steaks)
1 tsp Turmeric Powder (Divided use)
0.5 tsp Red Chili Powder (For marinade)
1.5 tsp Salt (Or to taste, divided use)
1 tbsp Lemon Juice
1.5 cup Fresh Grated Coconut
6 pcs Dried Kashmiri Red Chilies (For color)
4 pcs Dried Red Chilies (Use Byadgi or Guntur for heat)
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 delightful Goan side dish made with crispy roasted dried prawns, fresh coconut, and tangy tamarind. This savory 'salad' adds a burst of coastal flavor and texture to any rice and curry meal.
About Goan Kingfish Curry, Steamed Basmati Rice and Goan Prawn Kismoor
Tangy, aromatic Goan Kingfish Curry with fluffy rice and Kismoor – an energy-giving, soul-satisfying meal!
This goan dish is perfect for lunch. With 855.06 calories and 47.82g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
4 pcs Cloves
1 inch Ginger (Roughly chopped)
6 cloves Garlic (Roughly chopped)
1 inch ball Tamarind
3 tbsp Coconut Oil
1 medium Onion (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
3 petals Kokum (Optional, for extra tang)
2.75 cup Water (Divided for soaking, grinding, and gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Gently wash the kingfish steaks and pat them completely dry with a paper towel.
In a bowl, combine the fish steaks with 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1 tbsp lemon juice.
Rub the marinade evenly over all sides of the fish. Set aside to marinate for at least 15-20 minutes.
2
Prepare the Masala Paste
In a small pan, dry roast the Kashmiri red chilies, spicy red chilies, coriander seeds, cumin seeds, black peppercorns, and cloves on low heat for 1-2 minutes until fragrant. Be careful not to burn them.
While the spices roast, soak the tamarind ball in 1/4 cup of warm water for 10 minutes. Squeeze the pulp and discard any seeds.
Let the roasted spices cool down completely. Transfer them to a high-speed blender or grinder jar.
Add the grated coconut, chopped ginger, garlic, 1/2 tsp turmeric powder, and the soaked tamarind along with its water to the grinder.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water, tablespoon by tablespoon, only if needed to facilitate grinding. The paste should be thick but silky.
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 5-7 minutes until it becomes soft and translucent with light golden edges.
Add the ground masala paste to the pan. Cook for 5-6 minutes, stirring continuously, until the raw smell disappears, the paste thickens, and you see oil separating from the sides.
Pour in 2 cups of water, add the remaining 1 tsp of salt, and the slit green chilies. If using, add the kokum petals.
Stir everything well and bring the curry to a gentle boil. Let it simmer for 2-3 minutes for the flavors to meld.
4
Cook the Fish
Once the curry is simmering gently, reduce the heat to medium-low.
Carefully slide the marinated kingfish steaks into the gravy, one by one, in a single layer.
Ensure the fish is mostly submerged. Do not stir with a spoon as it can break the fish. Instead, gently swirl the pan to coat the fish with the gravy.
Cover the pan and let it simmer for 8-10 minutes, or until the fish is cooked through. The flesh will turn opaque and flake easily when tested with a fork.
5
Garnish and Serve
Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to deepen and the fish to absorb the gravy.
Serve hot with steamed rice or traditional Goan pao (bread).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
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.
