Thursday, February 2, 2012

sliver fish curry manglorean style( mothyaley ambat )

Once again i am posting ambat but this time it is with fish.As i have mentioned in my last post of matki ambat this dish is also mild spicy but  really great in can really enjoy the flavor of the fish.Normally we prepare this fish ambat with less smelly fish like,silver fish,butter fish ,lady fish or with king fish.But if you like less spicy curry then you can try it with the other fishes too.

Silver fish-1/2kg(scale,clean,wash)
red chillies-7-8(roasted in oil)
tamarind-1 marble sized lump
onion-1chopped finely for seasoning 
  • Grind coconut,red chilly and tamarind to a smooth paste.
  • Heat a sauce pan add the masala and bring it to a boil.
  • Now add the cleaned fish and let it simmer for about 5 min and switch off the gas.
  • Now prepare for the seasoning in a small pan.Add little coconut oil in that add chopped onion and fry till brown.
  • Add this to the curry,cover for 10 mins.
  • Serve hot with rice.

Goan fish curry with sichuan pepper(teppal or thriphal in hindi)

I just love goan cuisine whether its sannas or goan pork curry or its fish curry it has its own flavor  and  very unique by other cuisines.Goan fish curry is similar to our  mangalorean fish curry.This curry can be prepared with any fish.I have used coconut oil to give that extra punch.Normally in goa people have it with red boiled which is a great combo.

Fish(any variety)-1/2kg
red kashmiri  chilly-10
coriander seed-2tsp
Teppal(thripal or sichuan pepper)5-6
ginger-small piece(optional)
green chilly-4-5 (slited)
tamarind-1(marble sized ball)
onion-2small chopped or sliced
coconut or any other oil-1tbsp


  • clean and cut the fish into small cubes or slices(depending on the fish)
  • Marinate the fish with salt and green chilly.
  • Grind coconut, red chillies coriander  seed,jeera(cumin),garlic,ginger and tamarind to a smooth paste.
  • In a sauce pan add coconut oil and fry onion till its turns to light pink color.Now add masala paste and teppal and bring to boil.
  • now add the marinated fish and cook till 10min or till done.
  • Serve hot with boiled rice.


Paan polo(neer dose in kannada,adsara in kerala konkani)

Paan polo is a type of dosa prepared all around Dakhshina Kannada region,speciality in mangalore. We amchigelley(konkanies) call it paan polo and bunts or tulu speaking people  call it neer dosa(watery dosa).They serve this dosa in many occasions,like their wedding receptions with  hot and spicy mangalorean  chicken or mutton curry.
     I just came to know by my friend who is from kerala told that in kerala too they prepare this same dosa but they call it adsara.
          In mangalore some people use coconut and some people make it without.But we konkanies prefer using coconut and served with honey or godda ravo(jaggery syrup).I too use coconut if i prepare this for breakfast and when i make this for lunch or dinner then i just omit coconut.You have to be careful while spreading the batter on a griddle it is an art. first you may find  it little difficult to spread the batter because the batter is too watery unlike other dosa batter. Paan polo is a very thin crepes like dosa and very delicate so when we take this out from the griddle we fold it like triagle and then we take it on a plate.But believe me its worth trying this dosa.

Raw rice-2 cups
coconut-1 cup(grated)
salt to taste.


  • soak rice for about 3 hours and grind it along with coconut gratings to a smooth paste.Add salt and the batter is ready now.this dosa batter should be watery,unlike other types of may need 4( approximately)cups of water for this batter.
  • Now heat the griddle and drizzle it with oil or ghee and pour   about a ladle full and tilt the doasa tava to spread the batter to make thin dosa or just sprinkle little batter at a time and spread.But it should be may spoil one or two dosas if you are attempting this for a first time but after  you will get used to it.
  • Normally we have it with ravo(jaggery syrup) or with honey, but you can serve it with any type of chutneys or with any curries.

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