Bharli Vangi (Sode ghalun) - Stuffed Eggplant with dried shrimp

 

Sode ghalun Bharli Vangi is a CKP delicacy. I haven't followed the authentic CKP recipe here but my version was loved by those who love sode/dry shrimp. Technically speaking, sode are big dried shrimp and the ones that I get at Indian stores, is a smaller variety.

Bharli Vangi (Sode Ghalun)
भरली वांगी (सोडे घालून )
Ingredients
8 small eggplants, slit cross wise leaving each eggplant in tact
2-3 kokums
1 tsp coconut oil

Grind to paste
1/4 cup cilantro
1" ginger, peeled
4-5 garlic cloves
1 green chili
1 tsp lemon juice

For stuffing
1 cup dried prawns
1/2 cup freshly scraped coconut
1/2 cup minced onion
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp chili powder
salt to taste

Tempering
1 tbsp. oil
1/2 tsp turmeric powder
1/2 tsp asafetida

Garnish
1 tbsp. minced cilantro

Method
1. Soak dried shrimp in water for 1/2 hour. Squeeze water and drain completely.
2. Mix with ground green paste and set aside.
3. Remove the stems of baby eggplants. Make cross slits leaving each eggplant in tact.
4. Mix coconut, onion, turmeric powder, garam masala, chili powder and marinated shrimp. Adjust salt as needed.

5. Stuff each eggplant with above mixture. There should be plenty more remaining.
6. Heat oil in a saucepan. Add turmeric powder and asafetida. Place stuffed eggplants in a single layer. Spread all the remaining stuffing around it.
7. Add kokum and 1/3 cup water. Cover with a lid. Pour water on the lid.
8. Let it cook on low flame till it's well done. This should be on the dry side.
9. Drizzle coconut oil.
10. Garnish with cilantro.

Note -
1. Dried shrimp that I had, were already cleaned and ready to use.
2. Generally dried seafood has plenty salt content. Take it into consideration while adding salt.





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Khubbya Randayi - Clams Curry

It's funny how I refer to the same ingredient by various different names based on the recipe that I am following. When I am making my maternal grandmother's South Canara style curry, I refer to clams as Khubbe. When I am making my paternal grandmother's Malvani style curry, I refer to the same clams as Tisrya. :-)

 

Today let's visit my South Canara heritage and relish Khubbya randayi or Manglore style Clams Curry. This recipe is exactly similar to Sungta Hinga udaak. But for some unknown reason, when making this curry with clams, it's always referred to as Khubbya Randayi and not Khubbya Hinga Udaak.

 

Khubbya Randayi

Ingredients

1 packet Costco little neck clams

1/2 tsp turmeric powder

 

Salt to taste (Adjust)

 

Grind to a fine paste

1 cup freshly scraped coconut

12-15 byadgi chilies, roasted in few drops of coconut oil

2 tsp tamarind pulp

 

Garnish

1 tsp coconut oil

1/2 tsp asafetida

 

Method

1. Scrub and clean the clams.

2. Place them in a heavy bottomed big container. Add 1/2 cup water and turmeric powder.

3. Cook till the shells are open. Switch off the gas. Cover

4. Let them cool down till they are easy to handle. Take out the flesh.

5. Drain the clam juice. Set aside.

6. Meanwhile, roast byadgi chilies using few drops of coconut oil. Grind to a very fine paste adding coconut and tamarind pulp. Add water as needed for grinding.

7. Place cooked clams, clam juice in the saucepan.

8. Add ground masala and enough water to get the desired consistency.

9. Adjust salt.

10. As the curry comes to a rapid boil, switch the gas to low.

11. Let it simmer.

12. Drizzle coconut oil and asafetida over the curry.

13. Let it simmer for at least 10 minutes.

14. Switch off the gas. Cover.

15. Serve with plain rice.

 

Note -

1. Clams may have salt content. Adjust salt accordingly.

2. Clams are covered with lots of sand. Scrub carefully, making sure that they are sand free before cooking.

3. Drain the clam juice to avoid any sand particles.

4. After initial cooking, discard any clams that don't open up.
5. When in season, add peeled, raw mango pieces to this curry. If using, add them along with ground masala paste. Adjust tamarind accordingly.

6. Many home cooks in Mumbai use a knife or viLi to crack the clams and then use them in the curry. In my family, we boil the clams first, and let the clams open the shells instead of using knife.

 

Kolumbiche Lipte - CKP Prawns Curry

 

A cousin of mine reminded me about this delicious curry from CKP community which goes by this quaint name - Lipte. This curry is on the thick side but feel free to add more water if you prefer more broth like consistency.

 

 

Kolumbiche Lipte

CKP styled Prawns Curry

Ingredients

1 lb. shrimp/prawns, deveined

salt

1/2 tsp turmeric powder

1/2 tbsp. mild chili powder

1 tsp coriander powder

1/2 tsp garam masala

 

Grind to paste

2" ginger, peeled, roughly chopped

4-5 cloves garlic, peeled, roughly chopped

2-3 green chilies, (More or less depending on taste)

2 tbsp. cilantro

1 tbsp. lemon juice

 

Tempering

1 tbsp. oil

1 cup minced onion

1/2 cup minced tomatoes

 

Garnish

2 tbsp. chopped cilantro

2 tbsp. freshly scraped coconut (optional)

 

Method

1. Clean, peel and devein prawns. Marinate them with salt, turmeric powder and ground paste. Set aside for at least 1/2 hour.

2. Heat oil in a saucepan. Add onion and sauté till it's soft.

3. Add tomatoes. Sauté for 10 minutes till it's pulpy.

4. Add coriander powder, Garam masala and chili powder.

5. Fry for a minute. Add marinated prawns along with the marinade.

6. Add 1/2 cup water. Bring to boil.

7. Simmer till cooked and masala coats the prawns. Adjust for salt if needed.

8. Garnish with cilantro and coconut - if using

 

Note

1. This curry should be on thick side where masala should thickly coat the prawns. However, you can adjust the consistency per your own preference.

2. Traditionally, more oil is used.

 

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Prawns Balchow

I found good quality shrimp/prawns from India at our local Sprouts the other day. We had a get-together that weekend. So I decided to make Prawns Balchao. This is what I did -

Prawns Balchao
Goan Prawns Pickle/Curry
Ingredients
2 lb prawns, deveined

Marinade
10 Kashmiri Chilies, soaked in water for 2 hours
1 tsp. cumin seeds
10 black pepper corn
6 cloves, garlic, chopped
1 1/2 ginger, chopped
1/2 tsp. turmeric powder
salt to taste
2 tsp. white vinegar
1" piece of cinnamon
1 tsp. garam masala

Tempering
2 tbsp. mustard oil
1/2 tsp. mustard seeds
1/2 tsp. asafoetida
1 tsp. sugar
2 cups, finely chopped onion
1 cup, finely chopped tomatoes
2 sprigs curry leaves

Salt if needed

Method
1. Drain the Kashmiri chilies. Grind with the remaining ingredients for the marinade.
2. Marinate prawns with above marinade and set aside for 1/2 hour.
3. Heat oil in a pan. Add  mustard seeds, asafetida and curry leaves. As they splutter, add sugar. When it caramelizes, add onion. Sauté till onion is soft.
4. Add tomatoes. Sauté for 10 minutes.
5. Now, add prawns along with the marinade and 1/2 cup water.

6. Bring to boil.
7. Let it simmer till a thick gravy is formed.
8. Adjust for salt -if needed.

Note -
1. Instead of Kashmiri chilies, paprika can be used.
2. If you don't have mustard oil, use any oil of your choice. Note that mustard oil has a strong flavor.
3. This recipe is for about 8 people.

Salmon Curry

 

Today I am featuring Salmon curry using Maharashtrian - more specifically, CKP style spices. Serve with chapatti or plain rice.

 

 

Salmon Curry

Ingredients

2 Salmon fillets, cubed

5 baby potatoes, scrubbed and halved

1/2 tsp. turmeric powder

salt to taste

1 tsp. red chili powder

 

 

1 cup coconut milk

1 tsp. tamarind pulp

2 green chilies, slit

 

Grind to a fine paste

4-5 garlic cloves

1" ginger

3-4 green chilies

1/3 cup cilantro

 

Tempering

2 tsp oil

2 tbsp. minced onion

 

Method

1. Marinade salmon & potatoes with turmeric powder, salt and ground paste. Set aside for 10 minutes.

2. Heat oil in a saucepan. Add onion. Sauté till onion is golden brown.

3. Add marinated salmon and potato pieces.

4. Add tamarind pulp, chili powder, coriander powder and 1/4 cup water.

5. Cook for 5 minutes. Add coconut milk and slit green chilies - if using.

6. Simmer for few minutes.

 

Note-

1. Rawas (Indian Salmon) steaks can be used. But adjust masala depending on the size of the steaks.

2. You can also add whole smashed garlic cloves, along with onion in tempering.

3. Instead of coconut milk, you can also grind coconut coarsely and add to the curry if you prefer coarse texture for your curry. In that case, add less water, and serve as a dry dish.

 

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Mandeli Fry - Golden AnchovyFry

Mandeli is golden anchovy, which is found in the coastal waters of Mumbai. Mom makes simple rawa fry, fanna upkari ,  alle piyyav or curry adding teppal/tirphal. I was dumbstruck - in a good way - when I discovered these golden anchovies at our Indian stores.

Mandeli Fry
Golden Anchovy Fry
Ingredients
12-15 Mandeli/Golden Anchovy, cleaned
salt to taste
1/2 tsp turmeric powder
1/4 tsp asafetida
1 tsp chili powder

Dredge
1 tbsp rawa + 1 tbsp rice flour

Oil for frying

Method
1. Clean, rinse mandeli. Marinate with salt, turmeric powder, asafetida and chili powder.
2. Heat oil in a pan.
3. Dredge each mandeli in rawa-rice flour mixture till it's uniformly coated.
4. Place gently on the tawa in a single layer.
5. Fry on both sides till crispy.

Note -
1. Serve as an accompaniment with a daily meal or as a starter.


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Sukil Mori Randai - Dried Shark Curry

 

 

Mori Randai with Rosamatta Rice

Every once in a while, mom made "Mori" - baby shark that was available in the Mumbai market. Mori is a special fish which needs to be deskinned by the fisherwomen. But once cleaned, it has just one center bone that makes it easier to eat especially for the people who don't eat fish due to its bones.

Mom made mori several ways. She made it Konkani way by making hingaudak but it was called Mori Randai or Malvani curry by using garam masala, which was called moriche mutton. The same curry was made in a dry version, which then was called moriche suke.  Sometimes she simply fried it.

Very rarely, mom got dried mori. This was treated little differently. The usual orange curry was prepared but for dried fish, it was made hotter and spicier. and it was always tempered with a substantial amount of garlic cloves.

I found this dried mori - product of Sri Lanka - at our local Indian Stores. So I remembered my mom's curry.

Sukil Mori Randai
Dried Baby Shark Curry
Ingredients
1 packet Dried Mori/Baby Shark
Salt (use only if necessary - read notes)

Grind to a smooth paste
1 cup fresh coconut
1 tsp. coriander seeds, roasted
15 byadgi chilies, roasted (This curry is spicy!)
5 cloves garlic
2 tsp. tamarind pulp

Tempering
1/2 tbsp. coconut oil
7 garlic cloves, sliced or smashed

Method
1. Soak mori in warm water.
2. Grind masala to a fine paste.
3. Drain mori. Place in a saucepan.
4. Pour masala and 1 cup water.
5. Bring to boil.
6. Switch gas to low. Let it simmer.
7. Heat a small saucepan. Heat coconut oil
8. Add garlic cloves and fry till they are brown.
9. Immediately drizzled the tempered oil with garlic into the curry.

10. Cover with a lid.
11. Switch off the gas immediately.
12. Serve with plain rice.

Note -
1. Dried fish already has plenty of salt since salt acts as a preservative. So adjust salt only as needed.
2. I got the packet of dried mori which was pre-cleaned and boneless.
3. I recently came to know that Mori is also known as Mushi in Indian vocabulary.

 

 

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Surmai Tawa Fry

As a child, when I first heard the song from Sadma - Surmayi akhiyon main, I was convinced, that Kamal Hasan was talking about the king fish which we call "Surmai" in Marathi!:-D

 

Every time, I make anything with Surmai - King fish , I think about my own folly and I chuckle!

 

Today, let's make Surmai Fry.

 

Surmai Tawa Fry

Fried King Fish

Ingredients

2 steaks Surmai/King fish

Salt to taste

1/2 tsp turmeric powder

1 tsp chili powder

1/4 tsp asafetida

1 tbsp. ginger-garlic paste

1 tbsp. lemon juice, freshly squeezed

 

2 tbsp. Semolina or (1 tbsp. semolina  + 1 tbsp. rice flour)

 

Oil for frying

 

Method

1. Rinse surmai steaks.

2. Mix all the spices with lemon juice.

3. Apply on the steaks. Adjust seasoning as needed.

4. Set aside for 15 minutes.

5. Heat oil in a tawa/griddle.

6. Dredge steaks on the semolina or semolina+ rice flour mixture. Shake off excess.

7. Place in a single layer on the tawa.

8. Fry on medium flame.

9. Turn over and fry on the other side till it's crispy on both the sides.

10. Place on the kitchen towel to absorb excess oil

11. Serve with a lemon wedge.

 

Note -

1. Surmai or King fish is a fleshy fish. It needs more seasoning. So adjust ginger-garlic paste and chili powder accordingly

2. Instead of lemon juice, tamarind pulp or kokum pulp (Agol) can also be used.
3. Surmai steaks vary in size. I used the steaks on the smaller size.

Black Bean Noodles with Schezwan Prawns Curry

 

 

 

I was browsing through Costco's Organic section and chanced upon these black bean noodles/pasta. The ingredients list comprised only one ingredient - black beans. That was very promising so I decided to experiment with it. For an unknown reason, I didn't feel like treating it as pasta so I didn't go Italian way. I thought some Asian flavor may work well. I raided my fridge and found Schezwan/Sicuan sauce bottle. As the it was getting ready, I thought of giving a taste test. Boy, was it spicy! So I had to tone it down a little for Gudiya to enjoy. So I decided to add some peanut butter and coconut milk. I think overall, it really worked well.

Black Bean Noodles with Schezwan Curry
Ingredients
1 bunch spring onions, chopped
1 red bell pepper, cored, sliced
1 green bell pepper, cored, sliced
A handful of green beans, sliced/French cut
1/4 cup each of water chestnuts, bamboo shoots and baby corn
1 tbsp. peanut butter
1 cup coconut milk
Few drops of toasted sesame oil
salt to taste
1 tsp sugar
1 tsp rice vinegar
1/2 tbsp. Schezwan Sauce (Readymade)

Marinate
3/4 cup peeled and deveined shrimp/prawns
A pinch of turmeric powder
salt

Tempering
1 tbso oik
1.2 tbso ginger garlic paste

Method
1. Heat oil in a hot wok. Add ginger garlic paste. Add vegetables one after the other. Do not overcook.
2. Add marinated shrimp. Saute for a minute or so.
3. Add schezwan sauce, salt as needed, sugar and toasted sesame oil.
4. Stir fry.
5. Meanwhile cook black bean noodles per package directions. I undercooked them since they were to boil again in the curry.

6. Add peanut butter and coconut milk. Add 1  1/2 cup water. Adjust for seasoning.

7. As curry is boiling, add drained moodles immediately.
8. Simmer for a minute.

9. Serve curry, vegetables, noodles in a bowl. Serve with a wedge of fresh lemon.

Note-
1. For a vegan version, skip shrimp. Use Tofu if desired.


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Shrimp with Broccoli

Shrimp with Broccoli & Yakisoba Noodles

I decided to give my own spin to this popular Chinese restaurant take-out food.

Shrimp with Broccoli
Ingredients
Marinate
20 medium shrimp
1/2 tsp. turmeric powder (Optional)
salt to taste
1/2 tsp. black pepper powder
1 tsp. ginger garlic paste

Whisk for sauce
1 tbsp. soy sauce
1 tbsp. hoisin sauce
1 tsp. chili garlic paste
few drops of toasted sesame oil
1/2 tbsp. sugar (optional)
1 tsp. paprika
1 tbsp. corn starch
1/2 cup water

Process vegetables
A handful of broccoli florets
1 bell pepper
1 spring onion, chopped, reserve greens for garnish

Tempering
1 tbsp. peanut oil
1 tbsp. ginger-garlic paste
2 red chilies

Method
1. Marinate shrimp with turmeric powder -if using, salt, black pepper powder and ginger garlic paste.
2. Whisk all the ingredients for sauce and set aside.
3. Heat oil in a wok. Add red chilies and ginger garlic paste. Stir fry for30 seconds
4. Add broccoli, red bell pepper and white parts of spring onion. Stir fry for 1 minute.
5. Add shrimp along with marinade. Sauté for 3 minutes.
6. Add whisked sauce. Adjust for salt.
7. Cook till done.
8. Garnish with green parts of spring onions.
9. Serve with noodles, fried or plain rice.

Note-
1. You can fry shrimp separately before adding to the vegetable mixture. I save some oil by choosing not to do it.


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Nistyachi Kodi - Goan Fish Curry

This recipe is the combination of the recipe I read in Hawkins recipe booklet and fish curry I had tasted at my Goan friend's house.

Nistyachi Kodi
Goan Fish Curry
Ingredients
1 medium pomfret, cleaned and cut into 7-8 pieces
1/2 tsp. turmeric powder
salt to taste
2 tsp. ginger garlic paste

Grind to a smooth paste
1/2 cup coconut, freshly scraped
1 tbsp. coriander seeds
1 tsp. cumin seeds
5 -7 byadgi chilies (for heat)
2 Kashmiri chilies (for color)
1 tsp. tamarind paste

Tempering
1/2 tbsp. oil
1/2 cup minced onion
1 small tomato, chopped
2 sprigs curry leaves, torn
2 green chilies, chopped

Method
1. Marinate pomfret with turmeric powder, salt and ginger garlic paste.
2. Grind coconut with spices, chilies and tamarind paste. Use adequate water for grinding.
3. Heat oil in a saucepan. Add curry leaves and onion. Sauté onion till soft. Add tomatoes and green chilies. Sauté for 2 minutes till tomato is pulpy.
4. Place marinated fish in a single layer. Add ground masala paste and water. Adjust for salt. Add water as needed per desired gravy consistency.

5. Bring to boil. Simmer for 10 minutes on a low flame.
6. Serve with plain rice.

Note-
1. If you don't have Kashmiri chilies, use paprika.

Credits
Hawkins Recipe Booklet

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Moriche Mutton - Shark in Garam Masala

 

Moriche Mutton is not actually mutton at all! You see, Mori is Indian shark. It is devoured in GSB community. Since it has just one bone, it can easily be cut into bite sized pieces. It is then cooked using coconut-garam masala gravy. The curry looks similar to mutton curry and hence, the name - Moriche Mutton!

 

In Mumbai, fisherwomen de-skin the mori for you as it's very tough to do at home. Also remember that while cooking, add water only on need basis as it leaves lots of moisture.

 

Moriche Mutton

Shark in Garam Masala Gravy

Ingredients

1 Mori/shark fish, de-skinned, cut into bite sized pieces - about 3 cups

salt to taste

1/2 tsp. turmeric  powder

 

Green Paste

1/4 cup cilantro

3-4 garlic cloves

1" ginger

3-4 green chilies

1 tsp. lemon juice

 

Roast one after the other

Few drops of oil

4 - 1" pieces of Cinnamon/Dalchini

7 Cloves/Lavang/Long

4 Green Cardamoms/Velchi

12-15 Black Peppercorn/Miri

1/2 tsp. Fennel Seeds/Badishep

1 tsp. Cumin Seeds/Jire

2 tbsp. Coriander Seeds/Dhane

5 Red Chilies

1/2 tbsp. Poppy Seeds/Khus Khus

1 cup Desiccated Coconut (or 1/2 cup fresh coconut + 1/2 cup dry coconut)

1 cup Onion, roughly sliced

 

Tempering

1 tbsp. oil

2 tbsp. finely chopped onion

1/2 tsp. turmeric powder

 

You will also need

1 tsp. tamarind pulp/paste

 

Garnish

1 tbsp. minced cilantro

 

Suggested Accompaniment

Plain Rice or Tandlachi Bhakri

Soul Kadhi

&

Salad (Lemon wedges, sliced onion)

 

Method

1. Cut mori into bite sized pieces. Marinate with salt, turmeric powder and green masala paste.

2. Heat a few drops of oil in an iron kadhai. Roast all the spices one after the other till they are uniformly roasted. Fry coconut & Onion separately till uniformly browned.

 

3. Grind all the spices, onion and coconut to a smooth paste, adding tamarind pulp and little water for grinding.

4. Heat oil in a heavy bottomed saucepan. Add chopped onion and turmeric powder. Sauté till soft.

5. Add marinated Mori pieces, ground masala and 1/4 cup water. Adjust water later if necessary. Adjust for salt.

6. Bring to boil. Switch gas to low. Let it simmer.

7. switch off the gas. Cover and let it stand for 10 minutes before serving.

 

Note-

1. De-skin Mori from the fish monger, if possible as it's very tough to get rid of the skin at home.

2. Add water only if needed as this fish leaves lots of moisture while cooking.

3. Always roast coconut the very last. As it's browned, add poppy seeds in the roasted coconut and roast again for few seconds. Otherwise it will be difficult to fry poppy seeds without burning.

4. You can either use fresh or desiccated coconut or half of desiccated and half fresh coconut for this recipe.

5. Follow the above recipe to make "Moriche Suke", but let moisture evaporate completely and let masala stick the mori pieces to serve as dry curry.

 

 

Moriche Mutton with Plain Rice

Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo with Patty Pan Sauté

 

Gudiya loves Italian food more than anything else. So I try to recreate her favorite restaurant dishes at home.

 

Shrimp Fettuccine Alfredo

Ingredients

2 1/2 Servings Fettuccine Noodles,

 

15 shrimp, deveined, cleaned

1 tbsp. pesto (store bought or home made)

salt and black pepper as needed

 

Tempering

1 tbsp. olive oil

2 tbsp. spring onions, chopped

1/2 tbsp. garlic, minced

 

Whisk

2 tbsp. all purpose flour

1 cup milk

 

Method

1. Clean and devein shrimp. Marinate with pesto, salt and pepper

2. Cook fettuccine according to the directions. Set aside.

3. Heat oil in a heavy bottomed saucepan.

4. Add garlic and spring onion. Sauté till soft. Let it not burn.

5. Add all purpose flour and keep on stirring till it turns a shade darker.

6. Add marinated shrimp and stir fry for a minute.

7. Add milk. Keep on stirring till it reaches thick sauce consistency.

8. Add cooked pasta. Mix well till the sauce coats the pasta.

9. Serve warm.

 

Note -

1. I use my trusty pasta ladle that has circles which indicate 1, 2 or 1/2 servings. I measure my pasta before putting in the boiling water to get the exact serving size.

 

 

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Bangdyache Saar - Mackrel Curry

Serve this simple broth like curry with a heap of plain rice.

Bangdyache Saar
Mackerel Curry
Ingredients
3 Indian mackerels, cleaned,
salt to taste
1/2 tsp. turmeric powder
1 tbsp. garlic paste
1 tbsp. kokum AgoL (Kokam pulp)

Grind to a smooth paste
1/2 cup freshly scraped coconut
10 red chilies, roasted lightly
1 tsp. coriander seeds, roasted lightly

Tempering
1/2 tbsp. oil
2 tbsp. minced onion

Method
1. Clean and rinse mackerels.
2. Marinate with salt, turmeric powder, garlic paste and kokum agoL.
3. Grind coconut, chilies and coriander seeds to a smooth paste, adding water as necessary.
4. Heat oil in a saucepan. Sauté onion till soft.
5. Place marinated mackerels in a single layer.
6. Pour ground coconut paste. Add water.
7. Bring to boil. Adjust for salt.
8. Simmer for 10 minutes.
9. Serve with plain rice.

Note -
1. If AgoL is not available, use kokum. If Kokum is not available, use tamarind.
2. This curry has thin consistency. Adjust water according to your preference.
3. This curry should be hot and sour.


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Prawns Curry with Bilmbi

 

After getting Bilimbi, adding them to the traditional prawns curry was just a natural progression. Here, bilimbi acts as a souring agent and hence tamarind or kokum is not used.

It's amazing to note the number of souring agents used in different parts of India. Tamarind, Kokum, Bilmbi, Ambado, Kachri (Rajasthan), Amchoor, Raw mango, Vinegar, Yogurt...the list is endless.

Prawns & Bilmbi curry
Ingredients
1 1/2 cups prawns, deveined, cleaned
salt
1/2 tsp turmeric powder

Grind to a fine paste
1 cup freshly scraped coconut
1 tbsp coriander seeds, roasted
7-8 black peppercorn, roasted
A small piece of onion
7-8 byadgi chilies, roasted

Tempering
1 tsp oil - preferably coconut oil
2 tbsp. minced onion
A pinch of turmeric powder
10 bilambi

Garnish
A lemon wedge

Suggested Accompaniment
A heap of plain rice

Method
1. Clean prawns and marinate with salt and turmeric powder
2. Roast coriander seeds, chilies and black peppercorn. Grind with coconut and onion, to a fine paste, adding little water as necessary.
3. Heat oil in a saucepan. Add onion and turmeric power. Add bilmbi and 2 tbsp. water. Cover and cook for 5 minutes.
4. Add marinated prawns and finely ground masala.
5. Add water depending on the desired consistency.
6. Bring to boil. Switch gas to low. Let it simmer for 10 minutes.

7. Cover and let it stand for at least 10 minutes before serving.

Note -
1. Serve this curry with plain rice and a lemon wedge.





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Sukil Sungtha Upkari - Sundried Prawns

 

Sukil Sungath or Suki Kolumbi is sundried prawns. Honestly speaking, I don't care much for them but being a food blogger, I have taken upon this responsibility to capture the food cooked in my family. Sukil Sungtha Upkari is a delicacy and is devoured especially during rainy season. My family members refrain from eating any seafood during monsoon. It's said that this is the breeding season and over fishing is avoided to maintain the balance in the ecosystem. This is also the time, when seafood loving Mumbaikars take out their stash of sundried fish from the pantry and cook some delicacies.

Sukil Sungtha Upkari
Sundried Shrimp Stir Fry
Ingredients
100 gm. or about 1 cup dry small shrimp, cleaned
salt to taste (Adjust if needed)
2 tsp. chili powder
1/2 tsp. tamarind pulp

Tempering
2 tbsp. coconut oil
1 cup finely chopped onion
2 red chilies, halved
A pinch of turmeric powder


Garnish
1/4 cup freshly scraped coconut
2 tbsp. minced cilantro


Method
1. Soak cleaned , sun dried shrimp in water for 15 minutes. Drain.
2. Heat oil - preferably coconut oil in a saucepan. Add onions and red chilies with turmeric powder. Sauté till onion is soft.
3. Add drained fish and chili powder.
4. Sauté for 5 minutes.
5. Add 1/4 cup water, salt - only if needed and tamarind paste.
6. Cover and let it cook for 15 minutes.
7. Garnish with coconut and cilantro. Mix. Switch off the gas.

8. Let it stand with lid covered for 10 minutes.
9. Serve with chapatti or rice bhakri.

Note-
1. Sun dried shrimp already has salt in it. That's the reason you soak it to remove any excess salt. Adjust salt to this curry only on the need basis.


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Goan Fish Curry

 

Goan Fish Curry in Earthenware Pot

 

My grandmother used a specific shaped pot for making fish curries. It was called "Langdi"/लंगडी . She used an earthenware as well as brass langdis. The shape was such that all the fish pieces could be placed in a single layer and it was cooked uniformly. Also, These special pots were assigned only for making fish curries as no other pots were ever used for making any non-vegetarian preparation.

 

Today's recipe is hot, spicy, sour fish curry from Goa.

 

 

Goan Pomfret Curry
Ingredients
Marinate
1 medium pomfret, cut into 5-6 pieces
salt to taste
1/2 tsp turmeric powder
1 tsp lemon juice

Grind to a fine paste
3/4 cup Freshly scraped coconut
5 Kashmiri Chilies
3 byadgi chilies, roasted
1/2 tsp cumin seeds, roasted
1/2 tbsp. coriander seeds, roasted
4-5 black pepper,roasted
2-3 cloves garlic or 1 tsp garlic paste
2 tbsp. chopped onion, fried in few drops of oil
1 tsp tamarind paste

Tempering
1/2 tbsp. coconut oil
2 tbsp. chopped onion

Method
1. Clean and marinate the pomfret steaks with lemon juice, salt and turmeric powder. Set aside.
2. Roast whole spices. Fry chopped onion in few drops of oil. Grind all the ingredients from coconut to tamarind, using adequate water. The paste should be very fine.
3. Add oil - preferably coconut oil to a saucepan. For authentic flavor, use an earthenware pot - which we call langdi/लंगडी .
4. Sauté onion till golden brown.
5. Add finely ground coconut masala paste and 1/2 cup water.
6. Place marinated pomfret pieces. Adjust water based on the desired consistency.
7. Bring to boil. Simmer for 10 minutes.

8. Adjust salt.
9. Switch off the gas.
10. Serve with plain rice.

Note -
1. Adjust chilies per your own preference.
2. If you want to make this curry in a hurry, mix paprika, chili powder, cumin powder, coriander powder, black pepper powder, tamarind pulp and garlic paste. Stir in a can of coconut milk. After frying onions, add this mixture and add pomfret pieces.
3. Kashmiri chilies are used for color.




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Bangde Udid Methi - Mackerel Curry

 

A heap of plain, steamed rice and Bangde Udid Methi -  Spicy, hot Mackerel curry with coconut and roasted spices - make a seafood lover realize that one doesn't need too much to feel content in this world. This curry tastes even more delicious when it's a day old as all the spices are nicely marinated. But that's possible only if you are willing to wait another day.

Bangde Udid Methi
Mackerel Curry
Ingredients
4 Indian Mackerels, cleaned, halved,
salt
1/2 tsp turmeric powder

Roast these spices in few drops of coconut oil
1 tsp urad daal
1/4 tsp fenugreek seeds
1 tsp raw rice
1 tbsp. coriander seeds
7-8 black peppercorns
15 byadgi chilies
3 Kashmiri Chilies (for color)
1/2 tsp turmeric powder

Grind roasted spice with
3/4 cup freshly scraped coconut
1/2 tbsp. tamarind pulp

Tempering
1/2 tbsp. oil
1/4 cup finely minced onion

Garnish
A few drops of coconut oil

Method
1. Clean and halve mackerels. Make a few gashes. Marinate with salt and turmeric powder till ready to use. Refrigerate.
2. In an iron or cast iron kadhai or pan, roast spices, rice , daal one after the other, using few drops of coconut oil. Urad daal should turn golden brown but not black. Use medium heat.
3. Grind above roasted spices with coconut and tamarind pulp. Add water as necessary to make a fine paste.
4. Heat oil in a wide saucepan. Add onion and sauté till soft.
5. Add ground coconut paste.
6. Place marinated mackerels, making sure that they are placed in a single layer.

7. Add 1 cup water and salt to taste. Bring to boil.
8. Let it simmer for 10 minutes - adjust consistency of the curry as desired.
9. Drizzle few drops of coconut oil.

Note -
1. Make sure to roast spices, daal, rice, chilies etc. separately and not all together.
2. This curry is very hot. Adjust chilies per your taste.




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Nogle Fanna Upkari

Many seafood lovers who have tasted my mom's fanna upkari, get pleasantly surprised that this delicious curry is so simple to make and does not even contain any coconut. But it's true. My grandmother's signature recipe, which is now equally ably made by mom, does not fail. You can change the main fish per your choice and adjust the spices per your liking. But authentic fanna upkari means fiery hot, sour goodness!

Nogle Fanna Upkari
Lady Fish Hot and Sour Curry
Ingredients
20-25 Nogle/Muddusha/Kane Fish/Lady Fish, cleaned
salt to taste
1/2 tsp. turmeric powder

1/2 tbsp. tamarind pulp
1 - 2 tbsp. red chili powder

Tempering
2 tbsp. coconut oil
1 1/2 cup finely chopped onion

Method
0. Marinate fish with salt and turmeric powder.
1. Heat oil in a kadhai - preferably an iron kadhai.
2. Add chopped onion.
3. Sauté on medium flame till deep brown.
4. Add chili powder and sauté for a minute.
5. Add tamarind pulp and 1/2 cup water.
6. As it comes to boil, add marinated lady fish.
7. Adjust for salt.
8. Simmer till fish is cooked.

9. Serve with plain rice.

Note-
1. Just like old wine, as time goes, this curry tastes even more delicious!

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Nogle Allepiyyav - Lady Fish Curry

When I had blogged about "Smelts", many of you asked me if it's ladyfish/muddusha/nogle/kane etc. I had replied they were not and also had added that I don't think I would ever see lady fish in this part of the world. Well, they say never say never.

I went to the Indian stores the other day. The owner is from Kerala who stocks up some awesome seafood. He is as enthusiastic about seafood as I am. He introduced a packet of lady fish to me by its Malayalam name. Seeing my blank face, he translated them as "lady fish" or "kane (kaa-nay)" and the light bulb went on. He did get that animated reaction from me that he was hoping to see. :-D It indeed is a rare delicacy.

When I got my frozen packet of pre-cleaned lady fish, I knew exactly that I would make three delicacies. Fried fish, Alley-piyyavu, and Ras -GoLichi Aamti. Today's special - Nogle Alley Piyyav.

Note the name of the same fish changes depending on the recipe I am following. The same lady fish is called Nogli in Konkani speaking GSB household while it's called "Muddusha/मुडदूशा " in Marathi speaking GSB household.

Nogle Allepiyyav
Lady fish Curry - South Canara Style
Ingredients
Marinate
20-25 lady fish
salt to taste
1/2 tsp turmeric powder
2 green chilies, slit
1 1/2 tbsp. finely minced onion
1/2 tbsp. finely minced ginger

Grind to a fine paste
1 cup fresh coconut
7-8 byadgi chilies
2 Kashmiri chilies for color
1 tsp tamarind paste

Drizzle
Coconut oil

Method
1. Clean, rinse lady fish.
2.  Marinate with salt, turmeric powder, chilies, onion and ginger. Set aside.
3. Grind coconut with remaining ingerfedients, added water as needed. Make a fine paste.
4. Place fish - along with the marinade,  in a single layer in a saucepan
5. Pour ground masala. Add water to adjust the consistency.
6. Cook on medium heat.
7. As the curry boils, switch gas to low.
8. Drizzle few drops of coconut oil and let it simmer for 5 minutes.
9. Serve with plain rice.

Note -
1. Alle - Piyyav means ginger-onion combo. This curry is mild in taste. It is generally made for the mild tasting fish like pomfret, lady fish, mandeli etc.
2. Make sure that your ground masala is very fine.
3. Adjust tamarind proportion per your liking. If using tamarind ball, you may have to soak to extract the pulp.

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