Prawn Rava Fry, Fish Curry, Steamed Basmati Rice and Konkani Solkadi

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. 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. 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. 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.

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. 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. 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. 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.

Ingredients

• 10 pieces Kokum (Dried)
• 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. 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. 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. 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. 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. 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. 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.