A tangy and spicy Goan curry made with tender shark pieces simmered in a freshly ground coconut and spice masala. This authentic coastal delicacy balances sour, spicy, and savory flavors perfectly.
Prep25 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
317cal
30gprotein
17gcarbs
Ingredients
500 g Shark (Cleaned and cut into 1.5-inch pieces)
0.75 tsp Turmeric Powder (Divided: 1/4 tsp for marinade, 1/2 tsp for masala)
1.25 tsp Salt (Divided: 1/4 tsp for marinade, 1 tsp for gravy, or to taste)
2 tbsp Coconut Oil
1 large Onion (Finely chopped)
3 pcs Green Chillies (Slit lengthwise)
1 cup Grated Coconut (Fresh or frozen (thawed))
5 pcs Kashmiri Red Chillies (Stems removed and soaked in warm water)
A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
Aromatic, perfectly spiced Konkani shark curry with rice – a soul-satisfying and energy-giving dinner!
This konkani dish is perfect for dinner. With 414.98 calories and 31.340000000000003g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
(Roughly chopped)
5 cloves Garlic (Roughly chopped)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
1 tbsp Tamarind Paste (Or a marble-sized ball of tamarind soaked in water)
1.5 cup Water (For the gravy, plus more as needed for grinding)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Shark
In a bowl, gently toss the shark pieces with 1/4 tsp of turmeric powder and 1/4 tsp of salt.
Set aside to marinate for at least 15 minutes while you prepare the masala.
2
Prepare the Masala Paste
Soak the Kashmiri red chillies in 1/4 cup of warm water for 15 minutes to soften them.
In a blender, combine the soaked red chillies (along with their soaking water), grated coconut, ginger, garlic, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, 1/2 tsp turmeric powder, and tamarind paste.
Grind to a very fine and smooth paste, adding a few tablespoons of extra water if needed to help the blades move.
3
Sauté Aromatics
Heat the coconut oil in a heavy-bottomed pan or clay pot (handi) over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.
Add the slit green chillies and cook for another minute until fragrant.
4
Cook the Masala
Add the ground masala paste to the pan.
Sauté on medium-low heat for 8-10 minutes, stirring frequently, until the paste thickens, the raw smell disappears, and you see oil separating from the sides.
Pour in 1.5 cups of water and the remaining 1 tsp of salt. Stir well to combine, ensuring there are no lumps.
5
Simmer the Curry
Bring the gravy to a gentle boil.
Carefully slide the marinated shark pieces into the simmering gravy.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. Do not overcook the shark. Avoid vigorous stirring to prevent the fish from breaking; gently swirl the pan instead if needed.
6
Finish and Serve
Check if the shark is cooked through; it should be opaque and tender.
Taste the curry and adjust the salt or tamarind if necessary.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed Goan rice or fresh pav (bread).
4
Serving size: 1.5 cups
98cal
2gprotein
19gcarbs
2gfat
Ingredients
2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
1 tsp Salt (Adjust to taste.)
1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
After soaking, drain all the water from the rice using a fine-mesh sieve.
2
Pressure Cook the Rice
Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
Give it a gentle stir to combine the ingredients.
Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3
Rest and Fluff
After the second whistle, turn off the heat completely. Do not try to open the cooker.
Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
Once the pressure has fully subsided, carefully open the lid.
Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4
Serve
Let the rice sit for another 2-3 minutes before serving.
Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.
