Narla Ros
A creamy and aromatic Goan coconut curry made from freshly ground spices and coconut. This comforting vegetarian dish, subtly tangy from tamarind, is a coastal classic best enjoyed with hot steamed rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.In a blender, combine the freshly grated coconut, dried Kashmiri red chilies, coriander seeds, cumin seeds, black peppercorns, turmeric powder, ginger, and garlic.
- c.Squeeze the soaked tamarind to extract its pulp into the blender, discarding the fibers. Add about 1/2 to 1 cup of water.
- d.Blend for 3-4 minutes, scraping down the sides occasionally, until you have a very smooth, fine paste. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Vegetables
- b.Heat 1.5 tablespoons of coconut oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- d.Add the cubed potatoes and cook for another 2-3 minutes, stirring occasionally.
- 3
Step 3
- a.Simmer the Curry
- b.Pour the ground coconut masala paste into the pot with the potatoes. Sauté for 1 minute, stirring continuously.
- c.Rinse the blender jar with the remaining 2 cups of water and add this water to the pot. Stir well to combine everything.
- d.Add salt to taste and bring the curry to a gentle boil.
- e.Once it starts boiling, immediately reduce the heat to low. Cover the pot and let it simmer gently for 15-18 minutes, or until the potatoes are tender and the raw aroma of the masala has disappeared. Avoid boiling vigorously to prevent the coconut milk from splitting.
- 4
Step 4
- a.Prepare and Add the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the remaining 0.5 tablespoon of coconut oil over medium-high heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely.
- d.Add the curry leaves and let them sizzle for a few seconds. Be careful as they may pop.
- e.Immediately pour this hot tempering over the simmering curry. Stir gently to incorporate.
- 5
Step 5
- a.Rest and Serve
- b.Turn off the heat and let the Narla Ros rest, covered, for at least 10 minutes. This allows the flavors to meld and deepen.
- c.Serve hot with steamed Goan rice or pao (bread).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, always use freshly grated coconut. Desiccated or frozen coconut will alter the taste and texture.
- 2Simmer, don't boil! After adding the coconut paste, maintain a gentle simmer. High heat can cause the coconut milk to curdle or 'split'.
- 3Kashmiri chilies are recommended for their vibrant red color and mild heat. If you prefer a spicier curry, you can add a few hotter varieties like Guntur chilies.
- 4Let the curry rest for at least 10 minutes before serving. The flavor improves significantly as it sits.
- 5If you don't have whole tamarind, you can use 1-2 teaspoons of tamarind paste, added directly to the blender.
Adapt it for your goals.
Add Vegetables
Incorporate other vegetables like drumsticks (moringa), pumpkin, or French beans. Add them along with the potatoes, adjusting cooking time as needed.
Seafood VersionSeafood Version
Make a classic Goan Prawn Curry (Sungtache Hooman) by adding 250g of cleaned prawns in the last 5-7 minutes of simmering, cooking just until they turn pink and opaque.
Add LegumesAdd Legumes
For a protein boost, add a cup of boiled chickpeas or black-eyed peas along with the potatoes.
Why this is on our healthy list.
Rich in Healthy Fats
Coconut is a primary source of medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
Anti-Inflammatory Properties
The curry is loaded with spices like turmeric (containing curcumin), ginger, and garlic, which are well-known for their potent anti-inflammatory and antioxidant effects.
Good Source of Fiber
With ingredients like coconut, potatoes, and onions, this dish provides dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Frequently asked questions
Yes, Narla Ros can be a healthy dish. It's rich in healthy fats from coconut, fiber from vegetables, and beneficial compounds from spices like turmeric and coriander. To keep it healthy, use a moderate amount of oil and serve it with brown rice.