Goan Fish Thali

1. 1
   prep · ~15 min

   Marinate the fish.

   1.Rinse kingfish steaks and pat dry.

   2.Rub with a pinch of salt and a pinch of turmeric powder.

   3.Set aside to marinate for 15 minutes while prepping other ingredients.
2. 2
   prep · ~20 min

   Cook the rice.

   1.Wash basmati rice until water runs clear and drain.

   2.Combine rice and 3.5 cups water in a pressure cooker.

   3.Pressure cook on medium heat for 2 whistles, then let pressure release naturally.

   4.Fluff with a fork and keep covered.
3. 3
   prep · ~5 min

   Prepare the coconut masala paste.

   1.In a mixer grinder, add grated fresh coconut, dried red chilies, coriander seeds, cumin seeds, black peppercorns, and tamarind paste.

   2.Add a splash of water and grind to a fine, smooth paste. Set aside.
4. 4
   saute · ~7 min

   Build the curry base.

   1.Heat coconut oil in a heavy-bottomed pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add curry leaves, green chilies, minced garlic, and minced ginger. Sauté until fragrant (1 minute).

   4.Add chopped onion and sauté until translucent (3-4 minutes).

   5.Add chopped tomato and cook until soft and mushy (2 minutes).
5. 5
   simmer · ~14 min

   Simmer the fish curry.

   1.Add the ground coconut masala paste to the pan. Stir well and cook for 2 minutes.

   2.Pour in 1.5 cups hot water and season with a pinch of salt. Stir to combine.

   3.Bring to a gentle boil, then carefully slide the marinated fish pieces into the gravy.

   4.Lower the heat and simmer, uncovered, for 10-12 minutes until the fish is cooked and the gravy thickens slightly. Do not stir vigorously to keep the fish intact.

   5.Remove from heat and garnish with chopped coriander leaves.

   TIPDo not stir vigorously once the fish is added — simply swirl the pan gently to mix. Kingfish is delicate and can break apart.
6. 6
   saute · ~11 min

   Stir-fry the ivy gourd (tendli).

   1.Heat 1 tsp coconut oil in a frying pan over medium heat.

   2.Add a pinch of mustard seeds and let splutter. Add 6 curry leaves.

   3.Add sliced ivy gourd and a pinch of turmeric powder. Stir well.

   4.Season with a pinch of salt, sprinkle 2 tablespoons water, cover, and cook on low heat for 6-8 minutes until tender. Stir occasionally.

   5.Remove the lid and dry-fry for 1 minute to evaporate any remaining moisture.
7. 7
   mix · ~3 min

   Make the coconut kismur (dry chutney).

   1.Using a clean mixer grinder jar, pulse the grated coconut, 2 cloves garlic, 2 broken dried red chilies, 0.5 tsp tamarind paste, and a pinch of salt 4-5 times.

   2.Stop when the mixture resembles coarse crumbs — do not overgrind into a paste.

   3.Tip into a serving bowl.

   TIPPulse, don't run the mixer continuously. Kismur must be dry, fluffy, and crumbly, like fresh breadcrumbs.
8. 8
   assemble · ~2 min

   Assemble the Goan fish thali.

   1.Place a generous serving of steamed rice in the center of each thali plate.

   2.Ladle the fish curry alongside, placing one piece of kingfish per serving.

   3.Add a portion of the stir-fried ivy gourd next to the curry.

   4.Place a spoonful of coconut kismur on the plate.

   5.Nestle a lemon wedge on the side for squeezing over the fish.
9. 9
   serve

   Serve the thali immediately while the fish curry is hot.

   Encourage diners to mix the rice with the curry, add a squeeze of lemon, and take bites with the stir-fry and kismur for the full Goan experience.

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