Entree: India – Mumbai & Konkan – फिश थाळी ➤ Fish Thali (Assorted Konkan-style seafood platter featuring curried and fried fish with steamed rice and coconut-kokum accompaniments)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 23 min

Additional 10 min

Total 1 hr

Ingredients

- 4 pomfret fillets, approx. 6 oz (170 g) each
- 2 cups (400 g) uncooked short- or medium-grain rice
- 3 tbsp (45 ml) coconut oil
- 1 cup (240 ml) thin coconut milk
- 1 cup (80 g) freshly grated coconut
- 6 kokum petals, soaked in 1/2 cup (120 ml) warm water (or 1 tbsp (15 g) tamarind paste)
- 1 medium onion, thinly sliced (about 110 g)
- 3 cloves garlic, peeled
- 1 inch (25 g) fresh ginger
- 4 dried red chilies (adjust to taste)
- 2 tbsp (14 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) Kashmiri red chili powder (for color and mild heat)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) sugar (optional, to balance kokum)
- 1/2 tsp (2 g) mustard seeds
- 8-10 curry leaves
- 2 tbsp (30 ml) vegetable oil (for frying fish)
- 1/2 cup (60 g) chickpea flour (besan) or 1/2 cup (60 g) rice flour for a light fry coating
- 1 bunch fresh cilantro, chopped (about 20 g) for garnish
- For Sol Kadhi (cooling drink/sauce):
  - 1 cup (240 ml) thick coconut milk
  - kokum-soak water from above, strained (about 1/2 cup / 120 ml)
  - 1/4 tsp (1 g) salt
  - 1 small green chili, slit (optional)
  - 1 tbsp (15 ml) chopped cilantro

Instructions

1. Make rice: rinse rice until water runs clear. Combine 2 cups (400 g) rice with 3 cups (720 ml) water and a pinch of salt in a saucepan; bring to a boil, reduce heat, cover and simmer 12–15 minutes until tender. Fluff and keep covered.
2. Toast spices for curry: in a dry skillet over medium heat, lightly toast 2 tbsp (14 g) coriander seeds, 1 tsp (2 g) cumin seeds, 1/2 tsp (1 g) black peppercorns and 4 dried red chilies 1–2 minutes until fragrant. Cool and grind with 1 cup (80 g) grated coconut, 3 cloves garlic and 1 inch (25 g) ginger to a coarse paste using 2–3 tbsp (30–45 ml) water.
3. Prepare kokum: soak 6 kokum petals in 1/2 cup (120 ml) warm water while cooking, then mash and strain to extract tart liquid; reserve both petals and liquid.
4. Make Konkan fish curry: heat 3 tbsp (45 ml) coconut oil in a deep pan over medium heat. Add 1/2 tsp (2 g) mustard seeds and 8–10 curry leaves; when mustard seeds pop, add 1 medium sliced onion (110 g) and sauté until translucent. Stir in 1/2 tsp (2 g) turmeric, 1 tsp (5 g) Kashmiri chili powder and the spice-coconut paste; cook 3–4 minutes until aromatic. Add 1 cup (240 ml) thin coconut milk, the reserved kokum liquid, 1 tsp (5 g) salt and 1/2 tsp (2 g) sugar if using. Bring to a gentle simmer.
5. Add fish to curry: gently slide 2 of the pomfret fillets (approx. 340 g total) into the simmering curry, spoon sauce over them, cover and poach 8–10 minutes until fish is cooked through. Keep warm.
6. Fry the remaining fish: pat the other 2 pomfret fillets dry. Lightly coat both sides with 1/2 cup (60 g) chickpea or rice flour seasoned with 1/4 tsp (1 g) salt and a pinch of turmeric. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat; fry fillets 3–4 minutes per side until crisp and golden. Drain on paper towels.
7. Make sol kadhi: in a bowl, whisk 1 cup (240 ml) thick coconut milk with the strained kokum water (about 1/2 cup / 120 ml), 1/4 tsp (1 g) salt, a slit green chili (optional) and 1 tbsp (15 ml) chopped cilantro. Chill or serve cool.
8. Plate the thali: divide rice among 4 plates, spoon a portion of fish curry with sauce beside the rice, place a fried fish fillet on each plate, garnish with chopped cilantro and serve sol kadhi in a small bowl alongside. Serve hot.