non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
751 cal
39gProtein
90gCarbs
28gFat
3Recipes
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Creamy, aromatic Pomfret Caldin with Goan coconut rice – gut-friendly comfort food that tastes like home.
A mild and tangy Goan fish curry made with delicate pomfret and a creamy coconut milk base. This sunshine-yellow curry is gently spiced, letting the fresh flavor of the fish shine through.
Serving size: 1 cup
Aromatic Basmati rice cooked in creamy coconut milk with whole spices and a hint of sweetness from cashews and raisins. This classic Goan dish is a fragrant and flavorful side that pairs perfectly with spicy curries.
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Creamy, aromatic Pomfret Caldin with Goan coconut rice – gut-friendly comfort food that tastes like home.
This goan dish is perfect for dinner. With 1113.72 calories and 40.23g of protein per serving, it's a nutritious choice for your meal plan.
Clean the pomfret and make 2-3 shallow diagonal cuts on both sides. In a bowl, combine 0.5 tsp turmeric powder, 0.5 tsp salt, and the lime juice. Rub this marinade all over the fish, ensuring it gets into the slits. Set aside for 15-20 minutes.
While the fish marinates, prepare the masala paste. In a blender, combine the coriander seeds, cumin seeds, ginger, garlic, green chilies, the remaining 0.5 tsp turmeric powder, black peppercorns, and tamarind paste. Add a few tablespoons of water and blend until you have a very smooth paste.
Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the sliced onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ground masala paste to the pan. Cook for 5-6 minutes, stirring frequently, until the paste is fragrant, the raw smell disappears, and you see oil beginning to separate from the sides of the masala.
Reduce the heat to low. Pour in the thick coconut milk and 250ml of water. Add the remaining 1 tsp of salt and the optional sugar. Stir gently to combine everything. Allow the gravy to come to a gentle simmer. Do not let it boil vigorously, as this can cause the coconut milk to split.
Carefully slide the marinated pomfret pieces into the simmering gravy, arranging them in a single layer. Spoon some of the hot gravy over the fish to help it cook evenly.
Cover the pan and cook on low heat for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid stirring to prevent the fish from breaking; instead, gently swirl the pan once or twice during cooking.
Once the fish is cooked, turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with steamed Goan rice or sannas.
Serving size: 1 cup
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.
Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.