Goa x France
Goan rava fish Niçoise
Salade niçoise swaps tinned tuna for crisp rava fried fish and a kokum dressing. Nice, very nice.
45 minTime
44 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original703kcalsame
44 gproteinsame
8 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the fish with the ginger garlic paste, turmeric, chilli, lemon and salt. Marinate 15 minutes. Soak the kokum in 2 tbsp warm water.
- 2Boil the potatoes in salted water on medium heat for 12 minutes, adding the beans for the last 3 minutes. Drain and cool the beans in cold water.
- 3Lower the eggs into boiling water and cook 8 minutes. Cool in iced water, peel and halve.
- 4Mash the kokum in its water and strain. Whisk the liquid with the mustard, olive oil, sugar and a pinch of salt.
- 5Mix the rava and rice flour and press the fish into it. Heat the oil in a pan on medium heat and fry the fish for 3 to 4 minutes a side until crisp and it flakes easily.
- 6Arrange the lettuce, halved potatoes, beans, tomato, egg, olives and onion on plates. Set the fish on top and spoon over the dressing.
Serve it like this
Arrange each element in small groups around a wide plate, the fish propped on the potatoes in the middle. Spoon the rosy dressing over and around.
