A classic Maharashtrian fish curry where tender pomfret is simmered in a fragrant and tangy coconut-based gravy. This coastal delight from the Konkan region is best enjoyed with steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
444cal
30gprotein
15gcarbs
30g
Ingredients
600 g Pomfret (Cleaned and cut into 1-inch thick steaks)
A fragrant and lightly sweet rice pilaf from Bengal, made with aromatic gobindobhog rice, ghee, cashews, and raisins. This festive dish, with its beautiful yellow hue, is a celebratory classic that pairs wonderfully with rich curries.
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.
About Paplet Kalvan, Bengali Mishti Pulao and Sol Kadhi
Aromatic Pomfret curry with fluffy rice and cooling Solkadhi - a gut-friendly, soul-satisfying lunch!
This konkani dish is perfect for lunch. With 1081.3200000000002 calories and 38.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
Ginger
(Peeled)
1.5 tbsp Tamarind Pulp
3 tbsp Vegetable Oil
1 pcs Onion (Medium, finely chopped)
1 tsp Mustard Seeds
10 pcs Curry Leaves
2.5 cup Water (Divided use)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
In a bowl, gently coat the pomfret steaks with 1/2 tsp turmeric powder, 1/2 tsp salt, and the lemon juice.
Cover and set aside to marinate for 15-20 minutes while you prepare the masala.
2
Prepare the Masala Paste
In a small pan over low heat, dry roast the Kashmiri red chilies, coriander seeds, and cumin seeds for 1-2 minutes until they release a pleasant aroma. Be careful not to burn them.
Allow the roasted spices to cool completely.
Transfer the cooled spices to a grinder jar. Add the grated coconut, garlic cloves, ginger, the remaining 1/2 tsp turmeric powder, and tamarind pulp.
Add 1/2 cup of water and grind to a very smooth, fine paste. You may need to scrape down the sides and add a splash more water to facilitate grinding.
3
Cook the Curry Base
Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent.
Add the ground masala paste to the pan. Sauté for 6-8 minutes, stirring continuously, until the raw smell disappears and you see oil separating from the sides of the masala.
4
Simmer the Curry and Cook the Fish
Pour in the remaining 2 cups of water and add the remaining 1 tsp of salt. Stir well to combine everything into a smooth gravy.
Bring the gravy to a rolling boil over medium-high heat.
Gently slide the marinated pomfret pieces into the boiling gravy, arranging them in a single layer.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. Do not stir vigorously, as this can break the delicate fish. You can gently swirl the pan if needed.
5
Garnish and Serve
Check if the fish is cooked; it should be opaque and flake easily. Turn off the heat.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes to allow the flavors to meld beautifully.
Serve hot with steamed rice or bhakri (rice flour flatbread).
Servings4
Serving size: 1 serving
501cal
7gprotein
80gcarbs
17gfat
Ingredients
1.5 cup Gobindobhog Rice (Basmati rice can be used as a substitute)
4 tbsp Ghee
0.25 cup Cashew Nuts (Halved or whole)
0.25 cup Raisins
3 tbsp Sugar (Adjust to taste)
1 tsp Ginger Paste
0.25 tsp Turmeric Powder (For color)
1 tsp Salt
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (Lightly crushed to release aroma)
4 pcs Cloves
1 strand Mace (Also known as Javitri)
3 cup Hot Water (Using hot water helps keep rice grains separate)
Instructions
1
Prepare the Rice
Gently wash the gobindobhog rice under cold running water until the water runs clear. Be careful not to break the grains.
Soak the washed rice in fresh water for 20-30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve. Let it sit in the sieve for 10 minutes to remove all excess water.
2
Fry Nuts and Raisins
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and fry for another 30 seconds until they plump up. Immediately remove the cashews and raisins with a slotted spoon and set aside.
3
Sauté Spices and Rice
In the same pan, add the remaining 2 tbsp of ghee.
Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and mace. Sauté for 30-40 seconds until the spices release their aroma.
Add the drained rice to the pan. Gently sauté for 2-3 minutes, ensuring each grain is coated with ghee. Avoid vigorous stirring.
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.
Stir in the ginger paste, turmeric powder, sugar, and salt. Mix gently for another minute.
4
Cook the Pulao
Pour in 3 cups of hot water and give it a gentle stir.
Bring the water to a vigorous boil over high heat.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Do not open the lid during this 'dum' cooking process, as the trapped steam is essential for cooking the rice perfectly.
5
Rest and Garnish
After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
Open the lid, sprinkle the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry.
Combine and Season
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.
