Mangalorean Style Fish Coulibiac

Ingredients

In this Mangalorean adaptation of Coulibiac, the traditional Russian ingredients like salmon, mushrooms, and dill are replaced with locally available fish, such as pomfret or kingfish, and aromatic spices like red chili powder, turmeric, and tamarind. The use of rice, sautéed onions, and boiled eggs adds a distinct Mangalorean touch to the dish, creating a unique fusion of flavors. We alse have the original recipe for Coulibiac, so you can check it out.

• 500g (1.1 lb) fish fillets (pomfret or kingfish), cut into cubes 500g (1.1 lb) fish fillets (pomfret or kingfish), cut into cubes
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 boiled eggs, sliced 3 boiled eggs, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• Salt to taste Salt to taste
• 2 cups (470ml) water 2 cups (470ml) water
• For the pastry crust: For the pastry crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, chilled and cubed 1/2 cup (115g) unsalted butter, chilled and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the fish cubes to the pan and cook for 2-3 minutes until they start to turn opaque.
4. 4.
   Sprinkle red chili powder, turmeric powder, and salt over the fish. Mix well to coat the fish evenly with the spices.
5. 5.
   Add the soaked and drained rice to the pan and mix gently to combine with the fish and spices.
6. 6.
   Pour 2 cups of water into the pan and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes until the rice is cooked and the fish is tender.
7. 7.
   Once the rice is cooked, remove the pan from heat and let it cool slightly.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   In a mixing bowl, combine the all-purpose flour and salt. Add the chilled butter cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs.
10. 10.
    Gradually add cold water to the flour mixture and knead until a smooth dough forms.
11. 11.
    Divide the dough into two equal portions. Roll out one portion into a rectangular shape to fit the bottom and sides of a baking dish.
12. 12.
    Place the rolled-out dough in the baking dish, ensuring it covers the bottom and sides.
13. 13.
    Spoon the fish and rice mixture onto the dough in the baking dish. Layer the sliced boiled eggs on top.
14. 14.
    Roll out the remaining dough into a rectangular shape to cover the filling. Place it over the filling and seal the edges by pressing them together.
15. 15.
    Make a few small slits on the top crust to allow steam to escape during baking.
16. 16.
    Bake in the preheated oven for 30-35 minutes until the pastry turns golden brown.
17. 17.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. You can also use other firm white fish varieties as a substitute.
• Tamarind paste — Adjust the amount of tamarind paste according to your taste preference. Add more for a tangier flavor or reduce it for a milder taste.

Tips & Tricks

• To enhance the flavor, marinate the fish cubes with a mixture of red chili powder, turmeric, and salt for 15 minutes before cooking.
• You can add a handful of chopped fresh coriander leaves to the fish and rice mixture for an extra burst of freshness.
• Serve the Mangalorean Style Fish Coulibiac with a side of coconut chutney or raita to complement the flavors.

Serving advice

Slice the Mangalorean Style Fish Coulibiac into portions and serve it warm as a main course. Accompany it with a fresh salad or steamed vegetables for a complete meal.

Presentation advice

Garnish the sliced Mangalorean Style Fish Coulibiac with a sprinkle of freshly chopped coriander leaves for a vibrant and appetizing presentation.