Goan-style Spicy Rice Pilaf with Coconut and Seafood

Ingredients

While the original Kovatok palov from Uzbek cuisine is a lamb-based pilaf with a milder flavor profile, this Goan adaptation focuses on the use of seafood and the bold flavors of Goan cuisine. The addition of coconut and a blend of spices such as turmeric, cumin, and red chili powder gives this dish its distinct Goan character. We alse have the original recipe for Kovatok palov, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) mixed seafood (shrimp, fish, squid) 1 lb (450g) mixed seafood (shrimp, fish, squid)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• 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 oil over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
4. 4.
   Add the mixed seafood to the pan and cook until they turn opaque and are cooked through. Remove the seafood from the pan and set aside.
5. 5.
   In the same pan, add the soaked and drained basmati rice. Sauté for a few minutes until the rice grains are coated with the flavors.
6. 6.
   Add the turmeric powder, cumin powder, red chili powder, and salt. Mix well to evenly distribute the spices.
7. 7.
   Pour in the coconut milk and 2 cups (480ml) of water. Bring to a boil, then reduce the heat to low, cover the pan, and let the rice cook for about 15-20 minutes or until the rice is tender and cooked through.
8. 8.
   Once the rice is cooked, gently fluff it with a fork and add the cooked seafood back to the pan. Sprinkle with garam masala and mix gently to combine.
9. 9.
   Garnish with fresh cilantro leaves and serve hot with lemon wedges on the side.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking.
• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffy and separate grains.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.

Tips & Tricks

• For an extra kick of heat, add a few dried red chilies to the dish while cooking.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Spicy Rice Pilaf with a side of raita (yogurt sauce) to balance the flavors.

Serving advice

Serve the Goan-style Spicy Rice Pilaf hot, garnished with fresh cilantro leaves and accompanied by lemon wedges for a tangy burst of flavor.

Presentation advice

Present the Spicy Rice Pilaf in a large serving dish, allowing the vibrant colors of the seafood and spices to shine through. Garnish with a sprinkle of fresh cilantro leaves for an added touch of freshness.