Prawns Masala - Dry

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

1. Clean Prawns & keep aside.
2. Take an earthen/clay bowl, medium size & heat on slow flame.
3. Put the prawns into the bowl with chilli powder, turmeric powder, onions, half of the curry leaves & salt to taste.
4. Cook it till prawns are well done & masala is thick.
5. Remove the  bowl from the flame.
6. Add coconut oil & half of the curry leaves & mix well.
7. Serve with rice or chappati.

Fish Padda

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

1. Clean & marinate the fish with turmeric powder & salt for half an hour.
2. Boil water & cool it. Pour vinegar into this.
3. Grind red chillies, garlic, ginger, jeera with the vinegar-water.
4. Fry the fish in mustard oil, for 5-8mins. It should only be slightly crisp. Remove & keep aside.
5. In the same oil, add curry leaves & the ground masala to form a thick gravy.
6. Once the gravy boils, add the fried fish & bring it to boil again.
7. Let it cool. 
8. Heat 1/2 cup oil & pour it into the fish gravy.
9. This is a form of pickle, so bottle & store it.

Goan Squid Chilly Fry

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

1. Marinate the squids with turmeric powder, chilli powder, salt & lime juice for half an hour.
2. Stir-fry marinated squids for 2-3 mins.
3. In a different pan, saute garlic, ginger, onions, capsicum, green chillies & tomato for 2-3 mins.
4. Add salt, red chilli paste, garam masala powder, turmeric powder & squids. Let it cook.
5. Add Goan toddy vinegar to this mixture & heat till it is dry & fried.
6. Garnish with coriander leaves & serve.

Goan Fish Curry

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

1. Clean & marinate the fish with turmeric powder & salt. Keep it aside.
2. Grind ginger, garlic, half an onion, coconut, dry red chillies, coriander seeds &  jeera to make a smooth paste.
3. Heat a pan with oil & saute half an onion. Once slight brown, add tomato & cook till soft.
4. Pour the red paste into the above mixture. Add kokum, water & stir. 
5. Once the curry boils, add green chillies & cook for a minute.
6. Add the marinated fish into the curry & let it cook.
7. Serve with white rice.

Goan Potato Chops

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

1. Saute onions, ginger, garlic & green chillies in oil.
2. Add coriander powder, chillies powder, jeera powder, turmeric powder  & garam masala powder. Stir in well & heat till the aroma of the spices are released.
3. Take off the above mixture from the heat & add mashed potatos, mashed peas & coriander leaves. Mix well.
4. Make small disc shaped cutlets.
5. Mix Maida with water to form a thin paste. It shouldn't be too watery.
6. Dip the cutlets into the Maida paste. Egg can be used, as a non-vegetarian version.
7. Coat the cutlets with Rava/Breadcrumbs.
8. This can be shallow fried or deep fried.
9. Serve with tomato ketchup.