A vibrant and tangy fish curry from the coastal region of Goa. Tender pomfret steaks simmered in a fragrant coconut-based gravy, balanced with the sourness of kokum and warmth of Goan spices. Perfect with steamed rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
361cal
25gprotein
13gcarbs
24g
Ingredients
500 g Pomfret (cleaned and cut into 1-inch thick steaks)
1 tsp Turmeric Powder (divided)
1.5 tsp Salt (divided, or to taste)
1 tbsp Lime Juice
1 cup Fresh Grated Coconut (can use frozen, thawed)
6 count Kashmiri Red Chillies (dried, deseeded for less heat)
A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.
Crispy, spicy fried sardines coated in a classic Kerala masala of chili, turmeric, and ginger-garlic. This beloved 'Mathi Varuthathu' is shallow-fried in coconut oil for an authentic coastal flavor, perfect with rice and sambar.
About Goan Pomfret Curry, Goan Red Rice and Kerala Fried Sardines
Aromatic Pomfret Curry with fiber-rich Goan red rice and crispy fried sardines – a soul-satisfying delight!
This goan dish is perfect for lunch. With 697.44 calories and 56.760000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch piece
Ginger
(roughly chopped)
1 tsp Tamarind Paste
2 tbsp Coconut Oil
1 count Onion (medium, finely chopped)
5 petals Kokum (soaked in 1/4 cup warm water)
2 cups Water (divided for grinding and curry)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Fish
In a shallow bowl, gently rub the pomfret steaks with 1/2 tsp turmeric powder, 1/2 tsp salt, and the lime juice.
Set aside to marinate for 15-20 minutes while you prepare the masala.
2
Prepare the Masala Paste
In a blender, combine the grated coconut, dried Kashmiri red chillies, coriander seeds, cumin seeds, garlic cloves, ginger, the remaining 1/2 tsp turmeric powder, and tamarind paste.
Add about 1/2 cup of water and blend to a very smooth, fine paste. Add a little more water if needed to achieve a smooth consistency.
3
Cook the Curry Base
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the ground masala paste. Cook for 7-8 minutes, stirring frequently, until the paste is fragrant and you see oil separating from the sides.
4
Simmer the Gravy
Pour in 1.5 cups of water (you can use this water to rinse the blender jar to get all the masala).
Add the soaked kokum petals along with their soaking water and the remaining 1 tsp of salt. Stir everything together well.
Bring the curry to a gentle boil, then reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
5
Cook the Fish
Carefully slide the marinated pomfret steaks into the simmering curry, ensuring they are mostly submerged.
Reduce the heat to low, cover the pan, and cook for 8-10 minutes. Do not stir vigorously, but you can gently swirl the pan to prevent sticking.
The fish is cooked when it turns opaque and flakes easily with a fork.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. This allows the flavors to deepen.
Serve hot with steamed rice or Goan pao (bread).
Servings
4
Serving size: 1 cup
1cal
0gprotein
0gcarbs
Ingredients
1.5 cup Goan Red Rice (Also known as Ukda Tandul)
4.5 cup Water (For cooking the rice)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2
Boil the Rice (5-7 minutes)
Drain the soaking water from the rice.
Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
Place the pot on the stove over high heat and bring the water to a rolling boil.
3
Simmer Until Tender (25-30 minutes)
Once the water is boiling, reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4
Rest and Fluff (10 minutes)
Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.
500 g Sardines (Cleaned and scored, about 12 medium pieces)
1.5 tbsp Ginger-Garlic Paste
2 tsp Kashmiri Red Chili Powder (Adjust for heat preference)
0.5 tsp Turmeric Powder
1 tsp Black Pepper Powder (Freshly ground is best)
2 tbsp Rice Flour (For a crispy coating)
2 tbsp Lemon Juice
1 tsp Salt (Adjust to taste)
6 tbsp Coconut Oil (For shallow frying)
10 pcs Curry Leaves
2 tbsp Water (To make the marinade paste)
Instructions
1
Prepare the Sardines
If not already done, clean the sardines by removing scales and guts. Rinse thoroughly under cold water.
Using a sharp knife, make 2-3 shallow diagonal slits on both sides of each fish. This helps the marinade penetrate deep into the flesh.
Pat the fish completely dry with paper towels. This is a crucial step for a crispy result and helps the masala adhere properly.
2
Create the Masala Paste
In a small bowl, combine the ginger-garlic paste, Kashmiri red chili powder, turmeric powder, black pepper powder, rice flour, lemon juice, and salt.
Add water, 1 tablespoon at a time, mixing well to form a thick, smooth paste. The consistency should be like a thick ketchup, easily spreadable but not runny.
3
Marinate the Fish
Generously rub the prepared masala paste all over each sardine, making sure to push it into the slits you made.
Let the fish marinate for a minimum of 30 minutes at room temperature. For a more intense flavor, you can marinate for up to 2 hours in the refrigerator.
