Crispy, golden-fried prawns with a spicy marinade and a crunchy semolina coating. This classic Goan seafood appetizer is quick to make and bursting with tangy, savory flavors, perfect with a squeeze of lime.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
310cal
30gprotein
32gcarbs
7g
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
1 tbsp Ginger Garlic Paste
1.5 tsp Red Chili Powder (Divided use)
0.5 tsp Turmeric Powder
1 tbsp Kokum Agal (Or use 1 tsp tamarind paste mixed with 1 tbsp water)
A tangy and spicy South Indian fish curry made with coconut milk, tamarind, and aromatic spices. Tender fish pieces simmered in a fragrant gravy, this dish is a coastal classic that pairs perfectly with steamed rice.
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 tangy digestive drink from the Konkan coast, made with creamy coconut milk and sour kokum. Its beautiful pink hue and cooling properties make it the perfect accompaniment to spicy meals.
About Prawn Rava Fry, Fish Curry, Steamed Basmati Rice and Konkani Solkadi
Crispy Prawn Rava Fry, tangy Fish Curry, fluffy rice, and gut-friendly solkadi – a true aromatic delight!
This goan dish is perfect for lunch. With 1093.3999999999999 calories and 64.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pcs Lemon (Cut into wedges for serving)
1 pcs Onion (Medium, sliced into rings for serving)
Instructions
1
Marinate the Prawns
Ensure the prawns are cleaned, deveined, and patted completely dry with paper towels.
In a non-metallic bowl, combine the prawns, ginger-garlic paste, 1 tsp of red chili powder, turmeric powder, kokum agal, and 0.5 tsp of salt.
Gently mix with your hands until each prawn is evenly coated.
Cover and let it marinate for at least 15 minutes, but no more than 30 minutes, at room temperature.
2
Prepare the Semolina Coating
In a wide, shallow plate or tray, combine the rava (semolina), rice flour, the remaining 0.5 tsp of red chili powder, and the remaining 0.5 tsp of salt.
Mix these dry ingredients thoroughly until well combined.
3
Coat the Marinated Prawns
Take each marinated prawn individually and dredge it in the rava mixture.
Press gently to ensure the coating adheres well to all sides of the prawn.
Shake off any excess coating and place the coated prawns on a separate plate in a single layer.
4
Shallow Fry the Prawns
Heat the oil in a wide, heavy-bottomed frying pan or skillet over medium-high heat. The oil should be about 1/4 inch deep.
To check if the oil is ready, drop a pinch of the rava coating into it. If it sizzles and rises to the surface immediately, the oil is hot enough.
Carefully place the coated prawns in the hot oil in a single layer, ensuring not to overcrowd the pan. Fry in 2-3 batches if necessary.
Fry for 2-3 minutes on the first side until the coating is golden brown and crisp.
Flip the prawns gently and fry for another 2-3 minutes on the other side until they are cooked through (they will turn opaque and curl slightly).
Remove the fried prawns with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
5
Serve
Serve the Prawn Rava Fry immediately while it's hot and crispy.
Garnish with fresh onion rings and serve with lemon wedges on the side for squeezing over the top.
4
Serving size: 1 serving
423cal
28gprotein
14gcarbs
30gfat
Ingredients
500 g Kingfish (Cut into 1-inch thick steaks)
1 pcs Onion (Medium, finely chopped)
1 pcs Tomato (Medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (Slit lengthwise)
15 g Tamarind (Lemon-sized ball)
1 cup Warm Water (For soaking tamarind)
1 cup Thick Coconut Milk (First press)
1 cup Thin Coconut Milk (Second press, or use 1 cup water)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (Adjust to taste)
2 tsp Coriander Powder
0.25 tsp Fenugreek Seeds
0.5 tsp Mustard Seeds
10 pcs Curry Leaves (Divided)
3 tbsp Coconut Oil
1.25 tsp Salt (To taste)
Instructions
1
Marinate Fish & Prepare Tamarind
Clean the fish pieces and pat them dry. In a bowl, combine the fish with 1/4 tsp of the turmeric powder, 1/2 tsp of the red chili powder, and 1/2 tsp of the salt. Mix gently to coat and set aside to marinate for 15 minutes.
While the fish marinates, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract its flavor, then strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind extract aside.
2
Prepare the Curry Base (Tadka)
Heat coconut oil in a wide, heavy-bottomed pan or a traditional earthen pot (manchatti) over medium heat.
Once the oil is hot, add the mustard seeds. When they begin to splutter, add the fenugreek seeds and sauté for 10-15 seconds until fragrant, being careful not to burn them.
Add the chopped onion, slit green chilies, and a sprig of curry leaves. Sauté for 4-5 minutes until the onions become soft and translucent.
Stir in the ginger-garlic paste and cook for about 1 minute until its raw aroma disappears.
3
Cook the Masala and Gravy
Add the chopped tomatoes and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
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.
1 cup Fresh Coconut (Tightly packed, freshly grated)
3 cup Warm Water (Divided for soaking and blending)
2 pieces Green Chilli (Adjust to taste)
0.5 inch piece Ginger (Peeled)
2 pieces Garlic Cloves (Optional, for a pungent flavor)
0.75 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance the tanginess)
1 tsp Coconut Oil (For tempering)
0.5 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
6 pieces Curry Leaves
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Kokum Extract: In a bowl, soak the dried kokum pieces in 1 cup of warm water for 20-30 minutes. Once softened, squeeze the kokum with your hands to release all its essence into the water. Strain this liquid into a large mixing bowl and discard the squeezed kokum solids.
2
Prepare the Coconut Milk Base: In a blender, combine the freshly grated coconut, green chillies, ginger, and optional garlic cloves. Add 1 cup of warm water.
3
Blend and Extract Thick Milk: Blend the coconut mixture on high for 1-2 minutes until it forms a smooth, thick paste. Place a fine-mesh sieve or a muslin cloth over the bowl containing the kokum extract and pour the coconut paste into it. Press down firmly on the pulp to extract all the thick, creamy coconut milk.
4
Extract Thin Milk: Return the leftover coconut pulp to the blender. Add the remaining 1 cup of warm water and blend again for 1 minute. Strain this thin milk into the same bowl. Discard the final pulp.
5
Season the Solkadi: Add salt and optional sugar to the coconut-kokum milk. Stir well with a spoon until everything is completely dissolved. You will see the solkadi turn a beautiful, pale pink color.
6
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the hing and curry leaves, and let them sizzle for another 10-15 seconds until fragrant.
Reduce the heat to low. Add the remaining turmeric powder, red chili powder, and coriander powder. Stir continuously for 1 minute until the spices are aromatic and release their oil.
Pour in the prepared tamarind extract and the thin coconut milk. Add the remaining salt, stir well, and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes for the flavors to meld.
4
Cook the Fish
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 medium-low heat for 8-10 minutes. Do not stir with a spoon, as this can break the delicate fish. Instead, gently swirl the pan occasionally to prevent sticking.
The fish is cooked when it turns opaque and flakes easily.
5
Finish and Rest the Curry
Once the fish is cooked, reduce the heat to the lowest setting. Pour in the thick coconut milk and add the remaining curry leaves. Gently swirl the pan to combine.
Warm the curry for 1-2 minutes. It is crucial not to let it boil after adding the thick coconut milk, as this can cause it to curdle.
Turn off the heat, cover the pan, and let the curry rest for at least 20-30 minutes before serving. This allows the flavors to deepen and mature.
7
Combine and Chill: Carefully pour the hot tempering over the prepared solkadi and give it a gentle stir. Garnish with finely chopped coriander leaves. For the best taste, chill the solkadi in the refrigerator for at least 1 hour before serving.