A fiery and tangy fish curry from the coastal paradise of Goa. Tender mackerel simmers in a vibrant coconut-based gravy, perfectly balanced with tamarind and kokum. Best enjoyed with a plate of hot steamed rice.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
447cal
26gprotein
14gcarbs
Ingredients
500 g Mackerel (Cleaned and cut into 2-3 pieces each)
0.75 tsp Turmeric Powder (1/4 tsp for marinade, 1/2 tsp for masala)
1.5 tsp Salt (1/2 tsp for marinade, 1 tsp for curry, or to taste)
1 cup Freshly Grated Coconut (Can use frozen, thawed)
6 whole Kashmiri Dried Red Chilies (Deseeded for milder heat)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
7 cloves Garlic (Peeled)
1 tbsp Tamarind (Seedless paste or a lime-sized ball)
A fragrant and lightly sweet rice pilaf from Bengal, made with aromatic gobindobhog rice, ghee, cashews, and raisins. This festive dish, with its beautiful yellow hue, is a celebratory classic that pairs wonderfully with rich curries.
Crispy, golden-fried mackerel coated in a spicy marinade and a crunchy semolina crust. This Maharashtrian coastal classic is a seafood lover's delight, ready in under 30 minutes.
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 Mackerel Curry, Bengali Mishti Pulao, Bangda Rava Fry and Sol Kadhi
Tangy mackerel curry with crispy rava fry & rice - a soul-satisfying, gut-friendly coastal feast!
This konkani dish is perfect for lunch. With 1554.2400000000002 calories and 62.63999999999999g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
2 tbsp Coconut Oil
1 medium Onion (Finely chopped)
2 whole Green Chilies (Slit lengthwise)
5 petals Kokum Petals (Rinsed)
2.5 cups Water (1/2 cup for grinding, 2 cups for curry)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate Fish & Prepare Masala Base
In a bowl, gently rub the mackerel pieces with 1/4 tsp turmeric powder and 1/2 tsp salt. Set aside to marinate for 15-20 minutes.
While the fish marinates, soak the dried red chilies and tamarind in 1/2 cup of warm water for 15 minutes to soften them.
2
Grind the Coconut Masala
Transfer the soaked chilies and tamarind (along with their soaking water) to a high-speed blender.
Add the grated coconut, coriander seeds, cumin seeds, garlic cloves, and the remaining 1/2 tsp of turmeric powder.
Blend to a very smooth, fine paste. Add a little more water if needed to facilitate grinding. A silky paste is crucial for the curry's texture.
3
Cook the Curry Base
Heat the coconut oil in a deep pan or clay pot (handi) over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
Add the ground masala paste. Stir and cook for 7-8 minutes, until it becomes fragrant, darkens slightly, and you see oil separating from the edges.
4
Simmer the Gravy
Pour in 2 cups of water and add 1 tsp of salt (or to taste). Stir well to combine everything.
Add the slit green chilies and rinsed kokum petals. Bring the curry to a rolling boil, then reduce the heat to a gentle simmer for 5 minutes to allow the flavors to meld.
5
Cook the Fish
Gently slide the marinated mackerel pieces into the simmering gravy, ensuring they are submerged.
Cover the pan and cook on low heat for 8-10 minutes. Do not stir vigorously; gently swirl the pan once or twice to prevent the fish from breaking.
The fish is cooked when it turns opaque and flakes easily.
6
Garnish and Rest
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10-15 minutes before serving. This step is essential for the flavors to deepen.
Serve hot with steamed Goan rice or pao (bread).
Servings4
Serving size: 1 serving
501cal
7gprotein
80gcarbs
17gfat
Ingredients
1.5 cup Gobindobhog Rice (Basmati rice can be used as a substitute)
4 tbsp Ghee
0.25 cup Cashew Nuts (Halved or whole)
0.25 cup Raisins
3 tbsp Sugar (Adjust to taste)
1 tsp Ginger Paste
0.25 tsp Turmeric Powder (For color)
1 tsp Salt
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (Lightly crushed to release aroma)
4 pcs Cloves
1 strand Mace (Also known as Javitri)
3 cup Hot Water (Using hot water helps keep rice grains separate)
Instructions
1
Prepare the Rice
Gently wash the gobindobhog rice under cold running water until the water runs clear. Be careful not to break the grains.
Soak the washed rice in fresh water for 20-30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve. Let it sit in the sieve for 10 minutes to remove all excess water.
2
Fry Nuts and Raisins
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and fry for another 30 seconds until they plump up. Immediately remove the cashews and raisins with a slotted spoon and set aside.
3
Sauté Spices and Rice
In the same pan, add the remaining 2 tbsp of ghee.
Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and mace. Sauté for 30-40 seconds until the spices release their aroma.
Add the drained rice to the pan. Gently sauté for 2-3 minutes, ensuring each grain is coated with ghee. Avoid vigorous stirring.
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.
Stir in the ginger paste, turmeric powder, sugar, and salt. Mix gently for another minute.
4
Cook the Pulao
Pour in 3 cups of hot water and give it a gentle stir.
Bring the water to a vigorous boil over high heat.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Do not open the lid during this 'dum' cooking process, as the trapped steam is essential for cooking the rice perfectly.
5
Rest and Garnish
After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
Open the lid, sprinkle the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry.
Heat oil in a large, flat-bottomed pan or tawa over medium-high heat. The oil should be hot enough that a pinch of the rava mixture sizzles immediately.
Carefully place 2-3 coated fish in the pan, ensuring not to overcrowd it.
Fry for 4-5 minutes on the first side, until the crust is deep golden brown and crisp.
Gently flip the fish using a spatula and fry for another 4-5 minutes on the other side until cooked through and equally crispy.
Once cooked, remove the fish from the pan and place it on a wire rack to drain any excess oil. This helps maintain crispiness.
5
Serve Hot
Garnish the hot Bangda Rava Fry with freshly chopped coriander leaves.
Serve immediately with lemon wedges on the side and a simple salad or solkadhi.
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.
