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Khichdi fish and coconut milk
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Khichdi with Coconut Milk and Fish

This one is a traditional meal of coastal region. A simple khidchi served with freshly extracted coconut milk, fish in roasted red gravy and fish fry. Popular and a traditional dish of kundapur region of Karnataka.
Course Rice
Cuisine Indian, Mangalorean
Keyword Chicken & Rice, Coconut, Curry, fish, Fish Fry, seafood
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 5
Author Shanaz Rafiq

Ingredients

For Coconut Milk:

  • 1 whole fresh coconut grated.
  • 1 cup warm water
  • ½ tsp salt

For Khichdi:

  • 1 ½ cup basmati rice washed & soaked
  • ½ cup moong daal slightly roasted green lentil hulled
  • 1 small onion sliced
  • 3 cloves
  • ¼ tsp turmeric powder
  • 1 teaspoon peppercorns
  • Salt to taste
  • 3 ½ cups water
  • ½ cup thin extract coconut milk

Fish fry:

  • 500 grams fish of your choice washed & cleaned/ kingfish slices/Pomfret/ladyfish etc
  • 1 tablespoon red chili paste*
  • 1 teaspoon any brand fish masala
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ cup semolina for coating

For fish in red gravy:

  • 500 grams of any fish of ur choice./mackeral/hammour/king fish
  • 1 tablespoon grated ginger & garlic each
  • 1 tablespoon chopped green chili
  • 7 curry leaves
  • 1 medium onion chopped
  • 1 big tomato chopped
  • 2 tablespoon red chili paste* see recipe below
  • 1 cup tamarind soaked water
  • 3 tablespoon coconut oil
  • 1 cup chopped green coriander
  • 1 teaspoon salt

For *Red Chili Paste: (grind together to a smooth dry paste)

  • 15 dry red chilies soaked in warm water for 30 minutes
  • 10 curry leaves
  • 3 cloves of garlic
  • 1 teaspoon roasted cumin
  • Less than 1/4 teaspoon roasted methi seeds fenugreek
  • 1 teaspoon salt
  • ¼ cup or little more of water

Instructions

For coconut milk:

  • Grind the coconut in a mixer along with water for 1 minute.
  • Take a muslin cloth and extract the milk from the coconut paste.
  • First time when you extract, you get the thick extract. Add a pinch of salt and set aside.
  • Again put the coconut back to the mixer and add half cup warm water and grind. Repeat step 2.
  • The second time when you extract the milk from coconut, you get the thin extract, this will be used for cooking the rice.

For Khichdi:

  • Heat oil in a saucepan, add cloves, peppercorn, and onion.
  • Fry onion till soft and pink.
  • Now add turmeric and water, add salt to water and bring to a boil. Add soaked rice and roasted lentils, stir well and place the lid to cook.
  • When the rice is half cooked add thin extract of coconut milk.
  • Cook rice covered on low flame till rice and lentils are fully cooked.

For Fish Fry:

  • Marinate fish pieces with chili paste, fish masala powder, salt & lemon juice for 1 hr.
  • Coat fish pieces with semolina and shallow fry till crisp from outside and cooked from inside.

For Fish in Red Gravy:

  • In a baking tray combine all ingredients except for fish. Mix well and check the seasoning. Now add the fish pieces and coat the masala well, sprinkle with more coconut oil. Bake in a preheated oven @200 deg c for 45 min.
  • Now serve the khichdi (lentil rice) along with thick coconut milk, baked fish curry, and fish fry.

Notes

The red chili paste can be made in a large batch and stored in the refrigerator for up to 6 months)