Showing posts with label fish items. Show all posts
Showing posts with label fish items. Show all posts

Thursday, September 18, 2014

Authentic Mangalorean fish curry..."Bangude Gasi"

Mackerel curry

If you ask any fish eating Mangalorean what their comfort food is, chances of this dish will be at the top of their list. "Banguade Ghashi"  a traditional Mangalorean dish that is loved all through the coastal karnataka, and a staple in every household. "Bangude is the Tulu word for Mackerel .This traditional Fish Curry is a mouth-watering and spicy recipe and the most sought after Fish Curry from Mangalore.

Mackerel curry
Fish is considered to be a healthy food for all ages. The nutritional benefits of fish are many. It has the ability to cure diseases related to heart, eyes and liver. Fish oil, as we know has a natural solution to revitalize ageing skin, promote more vibrant and youthful skin.
This curry is a typical Bunt /Shetty style curry so coconut is a must-needed ingredient. People who visit  Mangalore would not return without tasting this spicy and delicious fish curry.

  1. 4-5 Mackerel,cut into 2 pieces
  2. 1 onion chopped fine
  3. 4-6 green chillies ,slit
  4. 2 - piece ginger, chopped
  5.  1 spring curry leaves
  6.  1 tablespoon coconut oil

 For the masala:
  1. 1/2 Freshly grated coconut
  2. 10 Kashmiri red chillies
  3. 4-5 Guntur or any spicy dried chillies
  4. 2 tablespoon coriander seeds
  5. 1/2 teaspoon Cumin/jeera
  6. 10 - 12 Fenugreek / methi seeds
  7. 2 tablespoon peppercorns
  8. 10-12 Garlic cloves
  9. 1 small lemon sized ball of tamarind
1. Heat a pan with 1tsp of coconut oil and bring it to heat.Add red chillies and coriander seeds in oil, saute until it becomes crisp,then add jeera,methi seeds and pepper corns,fry another few seconds and take it out of heat.
2.Now grind Masala with  grated coconut, roasted spices,garlic cloves and tamarind  to smooth paste using 2 -3 cups of water.Masala should be semi solid consistency.
3.Pour the masala in a flat vessel. Add finely chopped onion , green chillies , ginger, curry leaves , salt to taste and bring it to a boil.
4,Now drop all the fish pieces and boil it again. Add 1 tablespoon coconut oil and keep on slow flame for 10 -12 minutes or till the fish is done.
 Best when served hot with steaming red boiled rice.

Wednesday, September 10, 2014

Squid Chilly Fry....

Squid chilly fry is a very popular side dish in Kerala restaurants. Its one of the dish my dad  frequently used to order from our nearby hotel. Though I tried a lot of Squid fry recipes in the past, none of them were successful. Recently I came across another recipe of chilly fry in a local food magazine and I tried it same day. The preparation was a finger licking one and hence I thought of sharing the recipe with our friends here.
Try this recipe and let me know your reports too.

Ingredients :
15 Medium sized squids 
2tsp pepper corns
2tsp Ginger crushed
2tsp Garlic,peeled and  crushed
1 spring curry leaves (optional)
10 Green chillies slit
1tsp Red chilly powder
4-5 onion sliced
1tsp Garam masala
1/2tsp Turmeric powder
1/2tsp fennel powder
2tsp tomato sauce
1tsp soy sauce
4tbsp oil
Salt to taste
1tsp lemon juice
  1. Crush the peppers and keep it aside.
  2. Clean and cut the squid into rings and marinate it with the  pepper powder, lime juice (or vinegar) and salt.
  3. In a pan heat oil, add the sliced onions. Saute it till they become brown.
  4. Add the crushed ginger, garlic, curry leaves and the green chillies.
  5. Saute it well for 3-4 minutes.
  6. Add the garam masala,turmeric powder,red chilly powder and fennel powder, add tomato sauce and soya sauces. Mix it well.
  7. Add the marinated squid pieces  and mix everything well and make sure that squid pieces are thoroughly coated with mixture.
  8.  Add ½ cup of water and mix well.
  9.  Lower the flame, cover it with a lid and cook it until the squid is done. Stir it in between.
  10.  Once the chicken is cooked, add some curry leaves and cook for another 4-6 minutes.
  11. Serve hot.

Friday, March 7, 2014

Malabar fish curry

Weekend special...Malabar fish curry with coconut milk and tempered with curry leaves and some green chillies .Its a mild yet very tasty fish curry which can be served with rice ,dosa,idiappam or bread.Using coconut oil will bring out the authentic flavour and aroma of this curry and Try adding lemon juice  to add an extra zing to your curry


1/2 kg Red snapper Fish slices( can use king fish,mullet,trout.butter fish or pomfret)
1 tsp,crushed ginger
1 tsp ,crushed garlic
2 tomatoes,chopped
1 tsp coriander powder
2 tsp Red chilly powder
1/2 tsp pepper powder
1/4 tsp Turmeric powder
3 springs curry leaves
1 cup thick coconut milk( 1st extract)
2 cups thin coconut milk ( 2nd extract)
1 onion big or 10 sambar onions,finely sliced
2 green chillies ,chopped
2 tbsp coconut oil/veg oil


  • Wash and clean the fish slices and marinate with 1/4 tsp turmeric and salt.Let it stand for 10-15 minutes.
  • Heat oil in a deep pan or clay pot add sliced onion,curry leaves,ginger and garlic,stir fry till onion changes to light pink colour.
  • Now add chilly powder,coriander powder,pepper powder,turmeric powder and stir for couple of seconds.
  • Add tomatoes and little salt and fry till the tomatoes are well cooked,soft and mushy.
  • Add in 2nd extract/thin coconut milk,when it comes to a boil,add marinated fish and little water,cook for8 -10 minutes on low flame.Gently shake the pan in between.
  • Finally add the thick coconut milk,mix by gently shaking the pan and cook for 4-5 minutes and switch off the flame.
  • Now take a tempering pan ,add 2tsp of coconut oil let it heat up,then add green chillies and remaining  curry leaves and temper the fish curry.
  • Serve hot 

Saturday, February 1, 2014

Hot & sour kerala style Tuna fish curry...

Yesterday we went to the local fish market  and were looking for live crabs. We were surprised to see tuna and the other varieties of fish as well. when the fisherman showed us tuna, I was really happy to see it in our market  and went for it ,so we could make something on my daughter's 19th birthday. We bought one big tuna which was about a Kilo and some local variety of fish called palu (goan konkani) and  headed home.But i didn't know what to prepare! Then my husband asked me to prepare a Kerala style curry ...tried this version after going through several food blogs ..Satisfying result! and husband really loved it :)

For the marination:

  1. 1 kg  Tuna sliced
  2. 1 tsp lemon juice
  3. 1 tsp Salt
  4. 1/2 tsp Turmeric

For the main dish

  1. 15-20 red small shallots /sambar onions,chopped
  2. 2 tomatoes,chopped
  3. 12-15 Garlic cloves,chopped
  4. 2 inch Ginger,chopped
  5. 2 tsp Kashmiri Red chilly powder
  6. 1/2 tsp Black pepper powder
  7. 2 tsp Badshah chicken tandoori masala or curry powder
  8. 2 tsp coriander powder
  9. 1/2 tsp Cumin powder
  10. 1/2 tsp Turmeric powder
  11. 2 tbsp raw mango, grated ( optional)
  12. 1 tbsp Tamarind pulp
  13. Salt to taste
  14. 2 Green chillies,slit
  15. 2 Springs of curry leaves
  16. 1tsp Mustard seeds
  17. 3 tbsp Oil


  • Wash and marinate the fish with lemon,salt and turmeric powder and let it stand for 20-30 minutes.
  • Heat oil in a pan add,mustard followed by curry leaves and green chillies,saute for a second.
  • Now add chopped onion,ginger and garlic and fry till onion turns translucent.
  • Add all the dry ingredients ( chilly powder,turmeric power,coriander powder,jeera powder,pepper powder and tandoori masala/curry powder).Stir continuously so that noting chars or sticks to the bottom of the pan.
  • Then add tomato and wait till it turns mushy.
  • Add grated raw mango and tamarind paste/pulp and 3 cups of water or as per required consistency and bring it to boil.
  • Now slowly slice tuna slices one by one,cover and let it cook for 10-12 minutes on low flame.


  1. You can use big onion also but small onion gives more flavour and taste.
  2. Tastes best with red boiled rice,idli and dosa.

Saturday, October 19, 2013

PUnjabi style Surma/ king fish fry

Punjabi fish fry is an authentic style preparation of the fish fillets unlike south indian style.Here fish is well coated in the batter of Gram flour ,curd and egg ,where as in south india rice flour or rava is used for the coating the fish.It is one of the favorite recipes from Punjabi cuisine,ready to spread its aroma all over.

  1. 5-6 Surma/king fish/anjal ,1 cm thin slices
  2. 1/2tsp turmeric
  3. 1tsp lemon juice
  4. 1tbsp Mustard oil for the marinade
  5. 1tbsp ginger garlic paste
  6. 1/4 cup hung curd
  7. 3tsp red chilly powder
  8. 1/2tsp Garam masala
  9. 1cup Besan/Gram flour
  10. 1/2tsp Ajwain/carom seeds
  11. 1 Egg lightly beaten
  12. Salt to taste
  13. Oil for frying
  14. Chat masala as per taste

  • Wash and clean the surma slices and make them dry and keep aside
  • Add red chilly powder,Garam masala,Crushed ajwain,ginger -garlic paste and salt to the gram flour,mix it well.
  • Add curd ,mustard oil and egg beaten to the same besan mixture and make a thick paste.You can sprinkle little water if needed,but the consistency of the batter should be thick so that fish could coat properly.
  • Now add the pieces of fish in this mixture and nicely massage each pieces of fish  with this besan batter.
  • Let it marinate for 10-15 minutes in this batter.
  • Heat oil in a pan and Shallow fry all the pieces on both the sides till golden brown.
  • Sprinkle some chat masala and Serve hot with onion and lemon slices.
Chef's tip:
  • You can use water instead of egg for the batter.
  • If you want to make fish more crispy then deep fry the fish in hot oil instead of shallow frying.
  • YOU can also try this same batter with pomfret or any other fishes of your choice.
Sending this to one of my favorite blog Amchigele Vasari as a guest post

Tuesday, January 8, 2013

Amritsari Fish fry

  • 1/2 kg Butter fish( soundale in konkani) or king fish
  • 1 cup Gram Flour/besan
  • 2tbsp Vinegar ( malt or plain)
  • 1 Egg
  • 1tsp Ajwain/carom seeds
  • 3-4tsp Red chilly powder
  • 2tsp Green chillies ( Finely chopped)
  • 1/2 cup Curd
  • 2tsp Lemon juice
  • 2tbsp Ginger garlic paste
  • salt to taste
  • Oil for frying
  • Chat masala (optional)
  • Coriander leaves for garnishing
  • Some lemon wedges
Cooking Directions
  1. Clean,wash and make slits on fish.
  2. Then apply vinegar and a tsp of salt and leave it for 10 minutes
  3. After 10 minutes remove the fish from the vinegar and transfer it to a separate bowl.
  4. Now make a batter of besan/gram flour,curd,egg,ajwain/carom seeds,lemon juice,red chilly powder,chopped green chillies,ginger-garlic paste and salt to taste.Prepare thick batter using very little water if required .
  5. Dip all the fish in this batter,coat it well.
  6. Heat oil in a kadai and deep fry the fish till golden brown and crisp
  7. Serve hot,sprinkle with chat masala(if you are using) ,coriander leaves and lemon wedges.

Saturday, December 15, 2012

Butter Fish sambar curry

Butter Fish sambar curry

I only cook fish when I can find extremely fresh product at the market. I discovered some wonderful looking Butter fish at the market.this is a tasty fish packed with essential, healthy, fatty acids.I pan-fried some of the fish which are bigger in size and then i tried this gravy for the remaining, it's creamy and very flavourful due to the use of sambar powder and curry leaves . If butter fish isn't your thing, you could replace it with other fish, It's just as delicious.
Prep time: 15 minutes
Cook time: 15 minutes
  • 10 (1/2kg) Butter fish( soundale in konkani)
  • 1/2 Coconut,grated
  • 2 heaped tsp Sambar powder
  • 2tsp Chilly powder
  • 2tsp Ginger ( chopped)
  • 1 Marble sized ball of Tamarind
  • 3-4 Green chillies
  • 2 Onion ( medium)
  • 2 Tomatoes chopped
  • 5-6 Garlic cloves ( finely chopped)
  • 1 spring Curry leaves
  • 1tbsp Coconut oil
  • 1/4tsp Turmeric powder/haldi
Cooking Directions
  1. Ask your fishmonger to chop the head and and tail. Make sure the fish skin is scaled.
  2. Now Wash and clean the fish. Place the fish in a small, shallow dish. Drizzle with 2 tablespoons lemon juice. Season with salt ,haldi and 1 clove of crushed garlic. Make sure the spices coat the fish. Marinate the fish for no more than 10 minutes.
  3. Now grind coconut,chilly powder,sambar powder,ginger and tamarind to smooth paste and our masala paste is ready.
  4. Heat oil in a sauce pan ,add onion and fry until translucent .
  5. Add chopped remaining garlic and saute for a minute till light golden brown.
  6. Drop some tomatoes chopped and chopped green chillies, saute again till the tomato pieces are well cooked and mushy.
  7. Now pour the ground masala paste into the sauce pan and add 11/2 cup of water and some curry leaves cut into small pieces into the gravy.
  8. Add little salt and be careful as we added salt while marinated the fish.
  9. Bring to boil for 4-5 mins on low flame and switch off the gas.
  10. Serve hot with Red boiled rice or plain white rice

Sunday, November 25, 2012

Baked fish stuffed with eggs

A quick and simple baked fish served with stir fried veggies.I have baked this fish with little mustard oil and coated with bread- corn flakes crumbs..a healthier way to get crispy tasty fish. I have used mostly mild white fish like Pomfret with great results. Don't be scared by the number of ingredients it is mostly vegetables and herbs. Please adjust the spices, especially salt, to your taste. I have tried to post a balanced blend here but feel free to adjust mild, spicy, lower sodium etc...
Prep time: 40 mins
Cook time: 30-40 mins
Calories per serving: 256.8
Fat per serving: 3.2 g

  • 2 Medium sized Pomfret or any flat fish
  • 3 Hard boiled eggs
  • 1tbsp ginger-garlic paste
  • 2-3 tsp Chilly powder
  • 1tsp Garam masala
  • 1 tsp Lemon juice
  • 2tsp Mustard oil
  • 1/2tsp Turmeric powder
  • 1tsp Crushed black pepper
  • 3tsp Finely chopped coriander leaves
For stir fried vegetables
  • 2 Potato (cubed)
  • 1 Carrot ( cubed)
  • 10 Shallots
  • 4 Spring onion bulbs
  • 1 Green capsicum( diced)
  • 1 Red capsicum ( diced)
  • 1tsp Light soy sauce
  • 1tsp Pepper
  • 2tsp Olive oil
Cooking Directions
  1. Scale and clean the fish.The fish is served whole, so trim the fins and the tail portions first.
  2. Slit the stomach horizontally, carefully clean the stomach contents from the cavity,wash it thoroughly.
  3. Marinate the fish with turmeric,salt,lime juice and Mustard oil. Refrigerate for 2 hours.
  4. After 2 hours,make the second marinade by mixing ginger-garlic paste,chilly powder and garam masala powder.
  5. Now apply this marinade to the the fish and leave it for 30 mins.
  6. In the meantime boil cubed potato,carrots and shallots till half done with little salt and keep aside.
  7. Preheat oven at 180 C/350 F" .
  8. Slice eggs and season it with pepper and salt.Sprinkle some fresh coriander and our stuffing is ready.
  9. Now Stuff the Pomfret with boiled egg slices
  10. Mix whole wheat bread crumbs with corn flakes crumbs
  11. Brush the fish with lightly beaten eggs and then sprinkle some white
  12. flour/maida, Dredge fillets in crumb mixture and place on a lightly greased baking sheet.
  13. Bake for 35 minutes or until fish is golden brown and the fins come off easily when pulled,its done. This will take 30-40 minutes, depending on the size of the fish.
  14. Toss red and green capsicum , spring onion bulbs and boiled vegetables with olive oil and soy sauce. Season with salt and freshly ground pepper to taste.
  15. Serve fish together with the vegetables.

Tuesday, October 16, 2012

Godu povu ( sweet beaten rice)

       Navratri is a combination of two words. 'Nav' means nine 'ratri' means night. Therefore, this celebration is literally translated as 'nine nights'. The celebrations begin on the first day of the month of Ashvin according to the Hindu calendar. Navratri always falls in the month of October. The exact date differs from year to year though.
         As i mentioned Navratri lasts for nine whole days. However, each day has its own special significance and is celebrated separately. Along with the nine forms of Durga, obeisance is paid to the Trinity of goddesses as well. Different varieties and special cuisine are made during Navratri celebration. Since in most of the communities, people observe fast during Navratri and eat only one meal a day at sunset, the Navratri meal has special courses and is strictly vegetarian. 

 Today i am here with one of the important naivedyam/ prasada that we konkani's offer to devi durga during "Ayud puja" 9th day of Navratri and also during ganesh chaturthi,Deepavali and it is also offered to lord as prasadam in many hindu temples in Karnataka and some other parts of south india.
Prep time: 5 mins
Cook time: 20 mins
  • 3 cups Beaten rice/avalakki/poha ( thin)
  • 1 cup Jaggery
  • 1 cup Coconut (freshly grated)
  • 1/4 tsp Cardamom powder
Cooking Directions
jaggery syrup

One string syrup

  1. Prepare jaggery syrup using jaggery and a cup of water.
  2. Heat crushed jaggery along with water till it dissolves completely , strain to remove all the impurities.
  3. Boil again till either one string consistency is reached,Test the syrup between thumb and forefinger. It will form one string,at this stage switch off the fire.
  4. Now add grated coconut and mix it well with the syrup.
  5. Then add cardamom and beaten rice and mix it well,till beaten rice absorbs all the syrup.Do not cover it unless it is completely cool.
You can store it for couple of day without refrigeration.You can serve this along with chana upkari/sundal

Monday, October 8, 2012

Stuffed squid/calamari with prawns

I first had this stuffed calamari at our friend's place in Goa for holiday at one of my friends place.My kids enjoyed this so much so that they were only 3-4 pieces left on the plate.It was really very tasty.So this time when i got this fresh calamaris only one dish came to my mind that is Stuffed calamari.This makes very good party appetizer .Make-ahead appetizers help you relax and enjoy your own party.
  • 10 Medium sized squid
  • 1 cup Chopped prawns
  • 1/2 cup Chopped onion
  • 1 tsp Ginger chopped
  • 1tsp Garlic chopped
  • 1/2tsp Green chillies chopped
  • 1/2tsp Pepper powder
  • 1/2tsp Red chilly powder (optional)
  • 1tbsp chopped coriander leaves
  • 1tsp Worcestershire sauce
  • 3tsp Soya sauce
  • 1tbsp Oil
Cooking Directions

  1. Wash and clean the squid.While cleaning do not discard tentacles,instead chop the head and chop the tentacles into tiny pieces and use it in stuffing along with prawns.
  2. Heat 2tsp of oil ,add chopped onions and saute for a minute.Then add chopped ginger,garlic and green chillies and saute again for 2 mins or till you get nice aroma of garlic and ginger.
  3. Add chilly powder and  chopped coriander leaves ,mix it well.
  4. Now its time to add our chopped prawns and tentacles and mix it well with the masala.
  5. Now add soy and Worcestershire sauce and mix it well and sprinkle some pepper powder and cook on high flame for 2 mins or till the stuffing is dry.
  6. Now check the seasoning and add salt if required( i have used only a pinch of salt as both the sauces contains salt) .
  7. Let it cool completely,then start stuffing each squid with this filling and then secure it with the stuffing stays inside when you stir fry them.
  8. Now heat remaining oil and slowly place the stuffed calamari in the frying pan Let them cook for about 5 Min on one side and then turn them over and cook again for a 10 mins with a lid.
Serve hot as an appetizer

King fish curry without coconut( kerala style)

Kerala style King fish curry without coconut

Kerala fish curry

Amma (mom) just can not live without fish .When i was a kid i used to hate fish as she used to cook fish,every single day. Now its my kids turn,they like only fried fish ... Amma ( mom )is a excellent cook, has got so many konkanis as well as typical Kerala style fish recipes as she hails from a small town called kannur,Kerala.Today i am here with an authentic kerala fish curry without coconut.I like it so much as it is quick and easy to make and my kids love it too as it is not like our usual coconut based curry.This is dish is perfectly balanced with the right amount of spices.In this i have used some kokum to give it that extra punch to the gravy though amma never used kokum/ birinda in her recipe but one of my friend told me her version, so i tried this dish with both kokum/ birinda and tamarind.I have prepared this dish in a earthen pot/matthi kulle which really enhances the taste and the flavour of this dish.
  • 1/2 kg Salmon/ king fish
  • 2 Onion ( chopped )
  • 1 heaped tbsp Chilly powder
  • 2tsp Ginger- ( finely chopped )
  • 5-6 Garlic cloves - ( roughly crushed )
  • 2 Green chilly - ( chopped )
  • 1 Tamarind - marble sized ball
  • 4-5 Kokum
  • 1 spring Curry leaves
  • 1/2tsp Turmeric powder
  • 2 tsp Coriander powder
  • Salt to taste
  • 2 - 3tsp Coconut oil


Cooking Directions
  1. Soak tamarind and Kokum in warm water separately in 1/2 cup of waterfor 10 mins.
  2. Now squeeze all the pulp from the tamarind and discard the residue.
  3. Marinate the fish with turmeric powder,salt, onion,ginger and garlic for 30 Min
  4. Heat heavy bottom kadai / pot with 3tsp of oil.
  5. Add red chilly powder, coriander powder , curry leaves and pour the tamarind pulp and soaked kokum along with water and boil.
  6. Now gently drop the marinated fish into the gravy along with the marinade .
  7. Mix it well with the gravy and cook on medium low flame till done.
  8. Serve hot with red boiled rice.

Kerala fish curry

Sunday, September 9, 2012

sukkale sungata panna upkari

sukkale sungata (dried prawns/shrimps) Panna upkari

Recipe by Preethi baliga

Sukkale sungat means dried prawns in konkani and panna upkari is a dry spicy dish in which we use whole lot of chilly powder or chilly paste and balance it with tamarind pulp.This is a signature dish of Mangalore and enjoyed specially during the rainy season
Prep time: 15mins
Cook time: 15 mins
Total time: 30 mins
  • 2 cups Dried prawns/shrimps
  • 2 cups Chopped onion
  • 1tbsp Red chilly powder
  • 1 lemon sized tamarind ball
  • 1tbsp oil
Cooking Directions
  • Clean and soak dried prawns for about 10-15 mins in 5 cups of water( if you are using shrimp then you have to dry roast for about 3-4 min and then clean and wash it with clean water no need of soaking)

  • Heat oil in a kadai/pan,add chopped onions and fry till it changes to pink and translucent.
  • Now add red chilly powder and saute for 5 mins on medium low flame.
  • Then add tamarind pulp( soak tamarind in warm water for 10 mins and make smooth paste or just squeeze and take out the pulp).Mix it well with the masala.
  • Drain the soaked prawns and add along with a cup of water,Cover it with a lid and cook for 10-12 mins. Make it semi dry and serve hot with rice or roti

Tuesday, May 8, 2012

Chingri (Prawn) Macher Malai Curry.......a bengali cuisine

Chingri Macher malai curry

Today i tried bengali dish called Chingri( means prawn)Macher Malai Curry.Bengalis love prawns and have it all year round in variety of ways.They have created their own distinct style of cooking  which is quite different from others when compared to our konkani or goan konkani dishes and prawn dishes definitely ranks one of the most popular among them.Chingri/prawn malai curry as it is better known by bengalis,is one of the signature dishes created by bengalis,which is served with rice.This dish is not at all spicy but you can really enjoy the prawns and its flavour as it contains only few spices and very subtle flavour of coconut milk which makes this dish very delicious and incomparable taste

Tiger prawns

Tiger prawns

Clean and devein the prawns

Jumbo prawns-1/2kg
Onion-1large(finely chopped)
Green chillies-5-6(slit)
Chilly powder-1/4tsp
Turmeric powder-1/4tsp
Cinnamon-1" piece
Bay leaf--1
Garlic-2-3 cloves(finely chopped)
Ginger-1(small piece chopped)
Coconut milk-1cup(thick)
Salt to taste


  • Clean and devein the prawns.Apply salt and turmeric and keep aside for 20 mins
  • Coarsely pound cardamom,cinnamon and cloves and keep aside
  • Heat a oil in kadai/frying pan and fry the prawns until it changes to light golden brown color.
  • Once it is done take it out and spread it on a paper towel
  • In the same oil add  coarsely pound masalas,bay leaf,chopped garlic,ginger, onions and saute until onion turns to light pink color.
  • Now add red chilly powder,Green chillies and followed by coconut milk and mix it well.
  • Add a cup of water and bring to boil,when you see the gravy starts buddling add shallow fried prawns  and continue cooking on low flame until the gravy thickens and becomes creamy.
  • Serve hot with Pulao or plain Basmathi rice. 

Chingri Macher Malai curry

Sunday, May 6, 2012

Prawn Patia/Patio..a parsi dish

"prawn patia/Patio"..its a authentic parsi dish which is not only spicy but sweet and sour too.I got this recipe from one of TV shows of Karen Anand's .I am a big fan of parsi cuisine so tried this dish and it was really tasty and it is very different from our curries .Usually we do not add jaggery or sugar to our non-veg dishes but this curry has jaggery in it but still we all liked the taste and the aroma of this dish which goes well with Parsi brown rice.


  1. Prawns-1kg
  2. Tamarind paste-1tbsp
  3. Onion-3 chopped
  4. Oil-3tbsp
  5. Tomato -2 chopped
  6. Coriander leaves for garnishing
  7. Jaggery-2tsp
For the masala:-

  1. Coriander leaves-2tbsp
  2. Green chillies-4
  3. Dry red chillies-7-8
  4. Cinnamon-2sticks(1"piece)
  5. Cardamom-4-5
  6. Cloves-6
  7. Pepper corns-7-8
  8. Coriander seeds-1tbsp
  9. Cumin-1tsp
  10. Ginger-1"piece
  11. Garlic-1big pod


  • Mix jaggery with tamarind pulp and keep aside.
  • Wash clean and devein the prawns.
  • Grind 1-11 masala ingredients to fine paste.
  • Now take a heavy bottom sauce pan and add oil,onion,tomatoes and fry for a minute.
  • Add masala paste,tamarind-jaggery pulp ,prawns and the salt.
  • Now cover the pan with a lid and cook on a medium low till the gravy is semi dry or almost dry.
  • Serve hot

Tuesday, April 17, 2012

Bangda/Mackerel masala

Manglorean bangude Masala

Every family in the beautiful costal state of Karnataka depend on rice and fish for their staple food. The fish is either cooked as a curry or fried. Mangalore is home to many types of sea food. This particular recipe is a typical traditional style of Mangaloren mackerel Masala Personally i don't like mackerels but yesterday when i saw those fresh huge which we normally don't get here, thought of buying.Usually we prepare fish curry or raja panna upkari but this time i thought of making this shallow fried manglorean dish which is my favourite .this Masala goes well with almost all types of fish like kapi,surma/king fish or any variety of flat fish.
Bangudey masala

Mackerels -4
Kashmiri Red chilly-10
Garlic-1big pod
Tamarind -1 lemon sized ball
Coriander seed-2tsp
Fenugreek seed-1/2tsp
Curry leaves-2 springs
Salt to taste
Coconut or veg oil-2tbsp

Marinated mackerel 

  • Wash and clean the fish.Make deep cuts on the fish and keep aside.
  • Dry roast chillies,coriander,fenugreek separately .
  • Now grind the roasted ingredients with ginger,garlic,onion, tamarind  and salt to smooth paste.
  • Now marinate the fish with ground masala paste and curry leaves, keep in the refrigerator for at least 1hour.
  • Now take a flat frying pan and pour some oil.Let it heat for some time and then add the marinated mackerel along with the paste and cover and cook for about 10 mins each on both the side untill its almost dry.


Serve hot with lemon wedges and onion rings

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