Squid Rava Fry, Goan Coconut Rice and Fish Curry

Ingredients

• 1.5 cup Basmati Rice
• 1 cup Coconut Milk (full-fat, for best results)
• 2 cup Water
• 2 tbsp Coconut Oil
• 1 pcs Onion (medium, thinly sliced)
• 1 tsp Ginger-Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 1 pcs Cinnamon Stick (1-inch piece)
• 4 pcs Cloves
• 3 pcs Green Cardamom (pods, lightly crushed)
• 1 pcs Star Anise
• 2 tbsp Cashews (whole or halved)
• 2 tbsp Raisins
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.

2. 2

   Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.

3. 3

   Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.

4. 4

   Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.

5. 5

   Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.

6. 6

   Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.

7. 7

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.