Ingredients
- Prawns - 200gms
- Onion, sliced - 1no
- Chilli powder - 1 tsp
- Turmeric pd - 1/2 tsp
- Coconut Oil - 1 tbs
- Curry leaves - Handful
- Salt to taste
Method
- Clean Prawns & keep aside.
- Take an earthen/clay bowl, medium size & heat on slow flame.
- Put the prawns into the bowl with chilli powder, turmeric powder, onions, half of the curry leaves & salt to taste.
- Cook it till prawns are well done & masala is thick.
- Remove the bowl from the flame.
- Add coconut oil & half of the curry leaves & mix well.
- Serve with rice or chappati.
Ingredients
- Sardines/Mackrels - 1 kq
- Dry Red Chillies - 30nos
- Garlic, sliced - 2 pods
- Ginger, sliced - 4 tbsp
- Jeera - 1 tsp
- Turmeric powder - 1 tsp
- Vinegar - 3/4 cup
- Water - 2 glasses
- Curry leaves - handful
- Mustard oil - 1 1/2 cup
- Salt to taste
Method
- Clean & marinate the fish with turmeric powder & salt for half an hour.
- Boil water & cool it. Pour vinegar into this.
- Grind red chillies, garlic, ginger, jeera with the vinegar-water.
- Fry the fish in mustard oil, for 5-8mins. It should only be slightly crisp. Remove & keep aside.
- In the same oil, add curry leaves & the ground masala to form a thick gravy.
- Once the gravy boils, add the fried fish & bring it to boil again.
- Let it cool.
- Heat 1/2 cup oil & pour it into the fish gravy.
- This is a form of pickle, so bottle & store it.
Ingredients
- Squids - 200gms
- Turmeric powder - 1/2 tsp
- Lime juice - 1no
- Chilli powder - 1 tsp
- Capsicum, sliced - 1/2
- Tomato, sliced - 1 no
- Onion, sliced - 1 no
- Garlic, sliced - 1 tbs
- Ginger, sliced - 1 tsb
- Green chillies - 3-4nos
- Red chilli paste - 1 tbs
- Garam masala powder - 1 tsp
- Goan toddy vinegar - 2 -3tsp
- Coriander leaves, chopped - 2 tsp
- Salt to taste
- Oil
Method
- Marinate the squids with turmeric powder, chilli powder, salt & lime juice for half an hour.
- Stir-fry marinated squids for 2-3 mins.
- In a different pan, saute garlic, ginger, onions, capsicum, green chillies & tomato for 2-3 mins.
- Add salt, red chilli paste, garam masala powder, turmeric powder & squids. Let it cook.
- Add Goan toddy vinegar to this mixture & heat till it is dry & fried.
- Garnish with coriander leaves & serve.
Ingredients
- King Fish - 220gms
- Turmeric powder - 1/2 tsp
- Ginger, sliced - 1 tsp
- Garlic, sliced - 1 tsp
- Onion, sliced - 1 no
- Coconut, grated - 1 cup
- Dry Red chillies - 5-6 nos
- Coriander seeds - 1 tsp
- Kokum - 2-3 pcs
- Jeera - 1 tsp
- Tomato - 1 no
- Green chillies - 1-2nos
- Water - 1 cup
- Coconut Oil
- Salt to taste
Method
- Clean & marinate the fish with turmeric powder & salt. Keep it aside.
- Grind ginger, garlic, half an onion, coconut, dry red chillies, coriander seeds & jeera to make a smooth paste.
- Heat a pan with oil & saute half an onion. Once slight brown, add tomato & cook till soft.
- Pour the red paste into the above mixture. Add kokum, water & stir.
- Once the curry boils, add green chillies & cook for a minute.
- Add the marinated fish into the curry & let it cook.
- Serve with white rice.
Ingredients
- Potato, Boiled & Mashed - 150gms
- Green peas,
Boiled & Mashed - 50gms
- Coriander leaves, chopped - 2tbs
- Garlic, chopped - 2tsp
- Ginger, chopped - 2tsp
- Onions, chopped - 1 no
- Green chillies, chopped - 2-3nos
- Coriander powder - 1tsp
- Chilli powder - 1tsp
- Garam Masala - 1 tsp
- Jeera powder - 1tsp
- Turmeric powder - 1/2 tsp
- Rava (Semolina) or Breadcrumbs - 1 cup
- Maida (Flour) - 3tbsp or Egg whites - 3 nos
- Water - 1 cup
- Oil
- Salt to taste
Method
- Saute onions, ginger, garlic & green chillies in oil.
- Add coriander powder, chillies powder, jeera powder, turmeric powder & garam masala powder. Stir in well & heat till the aroma of the spices are released.
- Take off the above mixture from the heat & add mashed potatos, mashed peas & coriander leaves. Mix well.
- Make small disc shaped cutlets.
- Mix Maida with water to form a thin paste. It shouldn't be too watery.
- Dip the cutlets into the Maida paste. Egg can be used, as a non-vegetarian version.
- Coat the cutlets with Rava/Breadcrumbs.
- This can be shallow fried or deep fried.
- Serve with tomato ketchup.