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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
Prepare the Masala Paste
Sauté Aromatics and Vegetables
Simmer the Curry
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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.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 307.93 calories per serving with 4.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare and Add the Tempering (Tadka)
Rest and Serve
Incorporate other vegetables like drumsticks (moringa), pumpkin, or French beans. Add them along with the potatoes, adjusting cooking time as needed.
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.
For a protein boost, add a cup of boiled chickpeas or black-eyed peas along with the potatoes.
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.
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.
With ingredients like coconut, potatoes, and onions, this dish provides dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
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.
One serving of this Narla Ros (approximately 1 cup) contains around 265 calories, excluding rice. The calorie count comes mainly from the coconut and oil.
While fresh coconut provides the most authentic taste, you can use canned coconut milk in a pinch. Sauté the spice powders (turmeric, coriander, cumin) with the onions, then add 1.5 cups of thick coconut milk and 1 cup of water. The flavor and texture will be different but still enjoyable.
Store leftover Narla Ros in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water if it has thickened too much. Avoid microwaving, as it can cause the curry to split.
If the curry splits, it's usually due to high heat. While it's hard to fully reverse, you can try whisking in a slurry of 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water. This can sometimes help emulsify the curry again. The taste will still be good even if the texture is slightly off.