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)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 23 min

Additional 10 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 pomfret fillets, approx. 6 oz (170 g) each
- 2 cups (400 g) uncooked short- or medium-grain rice (such as sona masuri 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 3 7/8 oz (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 11/16 oz (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

Show original ingredient measurements

- 4 pomfret fillets, approx. 6 oz (170 g) each
- 2 cups (400 g) uncooked short- or medium-grain rice (such as sona masuri 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (3 7/8 oz (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. 12 oz (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.

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.