A delightful fish curry from the coastal kitchens of Gujarat, balancing tangy, sweet, and spicy notes. Tender fish pieces simmered in a light, flavorful gravy made with tamarind, jaggery, and classic Indian spices. Perfect with steamed rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
413cal
31gprotein
23gcarbs
23g
Ingredients
600 g Pomfret (Cut into 1-inch thick steaks. Kingfish (Surmai) also works well.)
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 refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Gujarati Fish Curry, Steamed Basmati Rice and Kachumber Salad
Aromatic Gujarati fish curry with fluffy rice and tangy kachumber. A light, protein-packed delight!
This gujarati dish is perfect for lunch. With 723.17 calories and 37.49g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.25 tsp
Hing
(Asafoetida)
10 pcs Curry Leaves
1 pcs Onion (Medium-sized, finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 tbsp Besan (Gram flour, acts as a thickener)
1 cup Tomato Puree (From about 2 medium tomatoes)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
2 tbsp Tamarind Pulp (Seedless)
1 tbsp Jaggery (Grated or powdered)
2 cup Water
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
In a non-reactive bowl, gently combine the fish steaks with ginger-garlic paste, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, lemon juice, and 0.5 tsp salt.
Ensure each piece is evenly coated. Cover and set aside to marinate for at least 15-20 minutes.
2
Prepare the Tempering (Tadka)
Heat groundnut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and ajwain.
Allow the seeds to crackle and pop, which should take about 30 seconds.
Add the hing and curry leaves, and sauté for another 15-20 seconds until the leaves are crisp and aromatic.
3
Sauté Aromatics and Roast Besan
Add the finely chopped onion and slit green chilies to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
Reduce the heat to low, add the besan (gram flour), and roast for 1-2 minutes, stirring continuously. It should release a nutty aroma. Be careful not to burn it.
4
Build the Curry Gravy
Add the tomato puree and cook for 5-7 minutes until it thickens and you see oil separating at the edges of the masala.
Stir in the remaining spices: 0.5 tsp turmeric powder, 1 tsp red chili powder, coriander powder, cumin powder, and 1 tsp salt. Cook for one minute until the raw smell of the spices disappears.
Pour in 2 cups of water, then add the tamarind pulp and grated jaggery. Stir well to dissolve everything.
Bring the gravy to a rolling boil, then reduce the heat to a simmer. Let it cook for 5-7 minutes to allow the flavors to meld together.
5
Cook the Fish and Finish
Gently slide the marinated fish pieces into the simmering gravy one by one, ensuring they are mostly submerged.
Cover the pan and cook on a low-medium flame for 8-10 minutes. Avoid stirring with a spoon; instead, gently swirl the pan to prevent the fish from breaking.
Check for doneness – the fish should be opaque and flake easily when tested with a fork.
Sprinkle the garam masala and fresh chopped coriander leaves over the top. Turn off the heat and let the curry rest, covered, for 5 minutes before serving.
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.
