A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
343cal
26gprotein
14gcarbs
Ingredients
500 g Pomfret Fish (Cleaned and cut into 1-inch thick steaks)
1 tsp Turmeric Powder (1/2 tsp for marinade, 1/2 tsp for masala)
2.5 tsp Red Chili Powder (1 tsp for marinade, 1.5 tsp for masala)
1.5 tsp Salt (1/2 tsp for marinade, 1 tsp for curry, or to taste)
3 tbsp Coconut Oil (1 tbsp for roasting masala, 2 tbsp for curry)
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.
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.
Tangy pomfret curry with rice and refreshing Sol Kadi – an aromatic, gut-friendly meal to energize you!
This konkani dish is perfect for dinner. With 575.1 calories and 29.12g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
2 pcs Green Chili (Adjust to your spice preference)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
1 tsp Mustard Seeds
10 leaves Curry Leaves
6 pcs Kokum (Soaked in 1/4 cup warm water for 15 minutes)
2 cup Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
In a bowl, gently coat the pomfret pieces with 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1/2 tsp salt.
Set aside to marinate for at least 15-20 minutes while you prepare the masala.
2
Prepare the Masala Paste
Heat 1 tbsp of coconut oil in a pan over medium heat. Add the sliced onion and sauté for 5-6 minutes until it turns golden brown.
Add the grated coconut and roast on low-medium heat for 4-5 minutes, stirring continuously until it is fragrant and evenly browned. Do not let it burn.
Turn off the heat and let the mixture cool down completely.
Transfer the cooled coconut-onion mixture to a grinder. Add garlic, ginger, green chilies, coriander seeds, cumin seeds, black peppercorns, 1/2 tsp turmeric powder, and 1.5 tsp red chili powder.
Grind to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3
Make the Curry Base
Heat the remaining 2 tbsp of coconut oil in a wide pot or kadai over medium heat.
Add the mustard seeds and allow them to splutter completely.
Add the curry leaves and the finely chopped onion. Sauté for 3-4 minutes until the onion becomes soft and translucent.
Add the ground masala paste and cook for 6-8 minutes, stirring occasionally, until the raw aroma disappears and oil begins to separate from the masala.
4
Simmer the Curry and Cook the Fish
Pour in 2 cups of water, the soaked kokum along with its soaking water, and 1 tsp of salt. Stir well to combine.
Bring the curry to a rolling boil over medium-high heat.
Carefully slide the marinated fish pieces into the boiling curry, ensuring they are submerged.
Reduce the heat to low, cover the pot, and let it simmer gently for 8-10 minutes. Avoid vigorous stirring to prevent the delicate fish from breaking.
5
Garnish and Serve
Check if the fish is cooked; it should be opaque and flake easily with a fork.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to meld and deepen.
Serve hot with steamed rice or traditional Bhakri (sorghum flatbread).
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.
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.
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.
Paplet Ambat, Ukda Tandul and Sol Kadhi - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals
