Goan Fish Thali
A vibrant platter featuring the best of Goan coastal cuisine. This complete meal includes a tangy coconut fish curry, crispy rava-fried fish, fluffy steamed rice, and a refreshing sol kadi digestif, bringing the authentic taste of Goa to your table.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Preparation and Marination (30 minutes)
- b.Wash the parboiled rice thoroughly and soak it in water for at least 30 minutes.
- c.Soak the tamarind ball in 1/2 cup of warm water. Soak 10 kokum petals in 1/2 cup of warm water for the sol kadi. Soak the 8 Kashmiri red chillies in warm water to soften them.
- d.In a bowl, combine the fish fillets with ginger-garlic paste, 1.5 tsp red chili powder, 0.5 tsp turmeric powder, lemon juice, and 1 tsp salt. Mix well to coat evenly and set aside to marinate for 30 minutes.
- 2
Step 2
- a.Prepare Curry Masala and Sol Kadi (15 minutes)
- b.In a grinder, add the grated coconut, soaked red chillies (drained), coriander seeds, cumin seeds, peppercorns, 6 garlic cloves, ginger, and 1.5 tsp turmeric powder. Grind to a very smooth paste, adding a little water as needed.
- c.For the sol kadi, squeeze the soaked kokum petals to extract their juice into the water, then discard the petals. In a blender, combine the thick coconut milk, 2 garlic cloves, 1 green chili, and 2 tbsp coriander leaves. Blend until smooth.
- d.Strain the blended coconut milk mixture into a pitcher. Stir in the kokum water, 1.5 cups of cold water, and 0.5 tsp salt. Mix well and chill in the refrigerator until serving.
- 3
Step 3
- a.Cook Rice and Fish Curry (30 minutes)
- b.Drain the soaked rice and cook it with 4 cups of water (or as per package instructions) until fluffy. Keep warm.
- c.While the rice cooks, heat 2 tbsp coconut oil in a pan. Add the finely chopped onion and sauté until soft and translucent (about 5-6 minutes).
- d.Add the ground masala paste and cook for 8-10 minutes, stirring frequently, until fragrant and oil begins to separate from the paste.
- e.Squeeze the soaked tamarind to extract its pulp into the water, discarding the solids. Add this tamarind water to the pan along with 2 cups of water and 1.5 tsp salt. Bring to a boil.
- f.Gently add the fish steaks, 2 slit green chillies, and the remaining 4 kokum petals. Reduce heat to a simmer, cover, and cook for 8-10 minutes until the fish is cooked through. Avoid vigorous stirring. Garnish with coriander leaves.
- 4
Step 4
- a.Fry the Fish (15 minutes)
- b.While the curry simmers, prepare the coating for the fried fish. On a plate, mix the fine rava, rice flour, and a pinch of salt.
- c.Heat the vegetable oil in a shallow frying pan over medium-high heat.
- d.Dredge each marinated fish fillet in the rava mixture, ensuring it's fully coated on both sides.
- e.Carefully place the coated fillets in the hot oil. Fry for 3-4 minutes per side until golden brown, crispy, and cooked through.
- f.Remove from the pan and drain on a paper towel.
- 5
Step 5
- a.Assemble and Serve the Thali (5 minutes)
- b.On a large thali plate, place a katori (small bowl) of the hot fish curry.
- c.Serve a generous portion of steamed rice next to it.
- d.Arrange two pieces of the crispy rava-fried fish on the plate.
- e.Add a side of thinly sliced onions and a lemon wedge.
- f.Pour the chilled sol kadi into a glass and serve alongside the thali.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, high-quality fish and freshly grated coconut.
- 2Grind the masala paste as finely as possible for a smooth, velvety curry.
- 3Do not overcook the fish in the curry; it should be just cooked through to remain tender.
- 4Fry the fish just before serving to ensure it remains hot and crispy.
- 5The tanginess of the curry comes from both tamarind and kokum. Try not to skip either for the classic Goan taste.
- 6You can make the sol kadi ahead of time and keep it chilled for a more refreshing taste.
Adapt it for your goals.
Different Fish
This recipe works well with other firm-fleshed fish like pomfret, mackerel (bangda), or even prawns for the curry.
Spice LevelSpice Level
Adjust the number of Kashmiri red chillies in the masala paste and the red chili powder in the marinade to suit your spice preference. Kashmiri chillies provide color more than heat.
Vegetarian VersionVegetarian Version
For a vegetarian thali, replace the fish curry with a Goan vegetable curry (tondak) using black-eyed peas or cashews, and pan-fry slices of paneer or yam coated in the same rava mixture.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The kingfish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
Aids Digestion
The sol kadi served with the thali is renowned for its digestive properties. Kokum is known to combat acidity, while ginger and garlic in the meal support gut health.
Provides High-Quality Protein
Fish is a complete protein source, essential for muscle repair, immune function, and overall body maintenance, making this thali a very satiating meal.
Anti-inflammatory Spices
The recipe uses spices like turmeric, ginger, garlic, and peppercorns, which are packed with antioxidants and have potent anti-inflammatory properties.
Frequently asked questions
Goan Fish Thali can be a balanced meal. Fish is an excellent source of lean protein and omega-3 fatty acids. The use of coconut provides healthy fats, and spices like turmeric have anti-inflammatory properties. However, it is a calorie-dense meal due to the coconut, rice, and fried fish, so portion control is key for a healthy diet.