A Goan coastal classic! Whole pomfret marinated in fiery spices, coated in a crispy semolina crust, and shallow-fried to golden perfection. Simple, quick, and incredibly delicious.
A comforting and wholesome Maharashtrian staple of simple, unspiced lentil soup (Varan) served with steamed rice (Bhaat). It's the ultimate soul food, often topped with ghee and a squeeze of lime.
A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
About Rava Fried Pomfret, Varan Bhaat and Koshimbir
Crispy rava fried pomfret with protein-packed varan bhaat & gut-friendly koshimbir. An energy-giving feast!
This konkani dish is perfect for dinner. With 906.04 calories and 66.28g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 piece Lemon (cut into wedges for serving)
Instructions
1
Prepare the Fish
Rinse the cleaned pomfret under cold water. Pat them completely dry with paper towels; this is a critical step for achieving a crispy crust.
Using a sharp knife, make 2-3 shallow, diagonal slits on both sides of each fish. This allows the marinade to penetrate deeply.
2
Marinate the Fish
In a small bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, kokum agal (or lemon juice), and 1 teaspoon of salt to form a thick, smooth paste.
Generously rub this marinade all over each fish, ensuring it gets into the slits and the cavity.
Set aside to marinate at room temperature for at least 30 minutes, or for up to 1 hour in the refrigerator for a deeper flavor.
3
Prepare the Coating
On a wide plate or tray, mix the fine rava, rice flour, and the remaining 1/2 teaspoon of salt.
You can add an extra pinch of red chilli powder to the coating for more color and spice if desired.
4
Coat the Fish
Take one marinated fish at a time and dredge it in the rava mixture.
Press gently but firmly to ensure the fish is evenly and completely coated on all sides. Shake off any excess coating.
Let the coated fish rest for a minute or two; this helps the coating adhere better during frying.
5
Shallow Fry the Pomfret
Heat the coconut oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil should be shimmering but not smoking.
Carefully place 1 or 2 coated fish in the pan, leaving enough space between them. Do not overcrowd the pan.
Fry for 4-6 minutes on the first side, until the crust is golden brown and crisp. Avoid moving the fish around.
Gently flip the fish using a wide spatula and fry for another 4-5 minutes on the other side until it is cooked through. The flesh should be opaque and flake easily.
Repeat the process for the remaining fish.
6
Serve
Once fried, transfer the fish to a wire rack to drain any excess oil, which helps maintain its crispiness.
Serve immediately while hot, garnished with fresh lemon wedges and sliced onions. It pairs wonderfully with Goan fish curry and steamed rice.
4
Serving size: 1 bowl(Serving consists of about 1 cup of varan and 1 cup of bhaat (rice).)
192cal
10gprotein
30gcarbs
5gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
1.5 cup Ambemohar Rice (A traditional fragrant short-grain rice. Basmati or Sona Masuri can be used as alternatives.)
6.5 cup Water (3 cups for dal, 3 cups for rice, and about 0.5 cup to adjust consistency later)
0.5 tsp Turmeric Powder
0.25 tsp Asafoetida (Also known as Hing)
1 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, for a subtle sweetness to balance flavors)
4 tsp Ghee (For serving)
1 piece Lemon (Cut into wedges for serving)
Instructions
1
Prepare Dal and Rice
Rinse the toor dal under running water 3-4 times, until the water runs clear.
Soak the rinsed dal in 2 cups of water for at least 30 minutes. This step is crucial for a creamy texture and faster cooking.
While the dal is soaking, rinse the rice thoroughly and set it aside.
2
Pressure Cook Dal and Rice Together
Drain the soaked dal. Add it to a pressure cooker along with 3 cups of fresh water, turmeric powder, and asafoetida.
In a separate, smaller container that fits inside your cooker, combine the rinsed rice with 3 cups of water.
Place a trivet or stand inside the pressure cooker over the dal. Place the rice container on top of the trivet.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes.
Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Roasted Peanuts (coarsely crushed)
1 cup Curd (thick and whisked until smooth)
3 tbsp Coriander Leaves (chopped)
1 tsp Sugar
0.75 tsp Salt (or to taste)
1 tbsp Ghee
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
5 pcs Curry Leaves
Instructions
1
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
2
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
3
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
4
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
5
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
Once the pressure has fully released, carefully open the cooker. Remove the container with the cooked rice and set it aside.
Using a whisk or a traditional wooden churner (ravi), mash the cooked dal directly in the cooker until it is completely smooth and creamy. For an extra smooth texture, you can use an immersion blender.
Place the cooker back on low heat. Add salt and the optional jaggery. Stir until well combined.
Check the consistency. If the varan is too thick, add 1/2 to 1 cup of hot water and stir until you reach a flowing, soupy consistency. Simmer for 2-3 minutes for the flavors to meld.
4
Serve Hot
Fluff the cooked rice (bhaat) gently with a fork.
To serve, place a generous portion of hot steamed rice in a bowl or on a plate.
Pour the hot varan over the rice.
Top with a teaspoon of ghee and serve immediately with a lemon wedge on the side for squeezing over the top.
