Showing posts with label sea food. Show all posts
Showing posts with label sea food. Show all posts

Monday, September 12, 2016

Spicy Malabar style King fish fry Jo's way!


It's one of my favourite fish recipe. This dish was born out of sheer boredom! Actually wanted to make steamed fish using green masala but I couldn't get good banana leaves. Besides I was tired of my usual dishes. Wanted little twist, so decided try this recipe using lots of curry leaves.

An experiment that turned out to be a perfect main course and a winner at many dinners!

  1. 500 grams King Fish steaks ( About 5-6 )
  2. ½ cup coconut or Vegetable Oil for shallow frying
For the Masala*:
  1. 1-2 sambar onions
  2. 10 Kashmiri or Byadagi Chillies
  3. 1 teaspoon black pepper corn
  4. 1 small marble sized ball of tamarind
  5. 15 cloves garlic
  6. 2 tablespoon rice flour
  7. 1 teaspoon turmeric
  8. salt to taste
  9. 2 spring curry leaves

For Garnish:
  • Juice of a lemon
  • Onion Slices
  • 2 spring curry leaves

  • Grind all the ingredients listed under masala* to a smooth paste in a blender adding half a cup of water. Make a really smooth paste and set aside.
  • Wash and clean the king fish steaks and apply the masala* paste on the fish making sure to rub it well on both the sides well with the hands. Let it marinate for 20 minutes in the refrigerator.
  • Heat vegetable oil in a non stick pan until really hot. Add 2 spring curry leaves and wait till it gets crisp. Take it out and drain on a paper towel.
  •  When the oil is hot, gently place the fish pieces and fry for 1.5 - 2 minutes on one side. After 1.5 - 2 minutes, carefully flip the fish and cook on the other side for another 1.5 - 2 minutes or  Cook till you get a lovely golden brown color on both the sides.
  • Remove from oil and drain on a paper towel.Garnish with fried and crushed curry leaves and squeeze some lemon juice on the fish and serve hot with some sliced onions.
  • Place only a few pieces of fish in the pan at one time so that they are not crowded. Frying too many at one time cools the oil down too much, causing the fish to absorb more oil. Fry consistent size pieces together so they cook evenly. 
  •  Fish steaks or fillets should not be thicker than 1 1/2 inches. Slice any pieces over 1 1/2 inches thick into thinner fillets. When frying, cook pieces with similar thickness together so that they cook evenly.
  • You can use any fish of your choice.

Thursday, March 17, 2016

Andra Style Rawas/Indian salmon fish curry( chapala pulusu)

Chapala pulusu

I have always been a huge fan of seafood. I love kingfish, prawns, mussels, shrimp, crabs, lobster, name it. It probably has something to do with growing up in coastal area; different types of fish curry are a way of life there and I've been eating them since I was a child. I also love fried fish...JUst love it. I could eat fish fry every single day without growing tired of it (my wallet would grow tired of it first ;) )


  • For the marinade:

  1. 10-12 Pieces of Rawas fish or about 500 grams 
  2. 1/2 tsp Turmeric powder
  3. 1tsp Salt
  4. 1tsp lemon juice

  • For the gravy/pulusu:
  1. 1/4 tsp Methi seeds
  2. 1/4 tsp mustard seeds
  3. 3 tsp Red chilly powder
  4. 1/2 tsp Turmeric powder
  5. 1/2tsp Pepper powder
  6. 2tsp Coriander powder
  7. 1 Spring Curry leaf
  8. 3-4 Green chilly,chopped
  9. 1tbsp Ginger Garlic paste
  10. 1 big onion finely chopped
  11. 3 Tomatoes Pureed
  12. 1 small marble sized ball of tamarind soaked in 1/4 cup of water
  13. 1/2 cup Gingelly oil or any vegetable oil
  14. Salt to taste

  • Marinate the fish pieces with little salt,turmeric powder and lemon juice
  • Soak tamarind in 1/4 cup of warm water for about 5 minutes.After 5 minutes make a pulp by squeezing the tamarind well. Strain the pulp and set aside.
  • Puree 3 tomatoes with 2tbsp of water and set aside.
  • Heat oil in clap chatti or pan,Add some mustard seeds, fenugreek seeds and curry leaves.Fry until the curry leaves are crisp.
  • Next add onion followed by chopped green chillies, ginger- garlic paste and salt .Fry till they are light brown.
  • Add in all the dry spices one by one and fry for couple of seconds.
  • Now add pureed tomatoes and tamarind pulp and 1/2 cup of water.Simmer the gravy for 10 minutes.
  • Add marinated fish and let it cook for 7-8 minutes on low flame.Remove off the heat and enjoy it with steaming hot rice.

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, May 18, 2013

varutharacha chemmeen curry (Prawn in roasted coconut gravy)...

This traditional Kerala style Prawn curry my Mamama/grandmother used to make this when I was a child. My amma/mom made a version of it, too. I make a version of it, too, with chopped ginger and some pepper. I also added a bit of garam masala and some lemon juice. I made this last Sunday and it was a hit!!! When my 14 year old daughter saw me clicking , she was like "Oh wow... That looks soooo good!" Love it when she gets excited about dinner like that LOL! She then proceeded to taste couple of prawns, and told me to put it on the menu often!

For marination:
  • 1/2 kg Prawns shelled and deveined 
  • 1/2tsp Turmeric powder
  • 1tsp Salt
  • 1 tsp Lemon juice
For Roasting in oil and grinding
  • 1/2 grated Coconut
  • 1tbsp Coriander seeds
  • 10 Whole dried red chilles
  • 4-5 Garlic, cloves
  • 10 sambar onions/shallots or 1 Onion chopped
  • 10 Pepper corns
  • 1 Lemon sized ball of tamarind
  • 1 tsp Garam masala ( optional)
  • 3 tsp coconut oil
For tempering:
  • 1 Onion or 7-8 shallots
  • 3-4 Green chillies
  • 1tsp Mustard
  • 2 spring Curry leaves
  • 1tbsp Coconut oil
  • 1 tsp Chopped ginger
Cooking Directions
  1. Combine the marination ingredients well and keep aside for 30 mins.
  2. Heat two teaspoons of oil in a pan and fry the grated coconut, coriander seeds, Red chillies, Garlic, turmeric powder and pepper corns stir well. When the mixture becomes brown in colour, grind it into a smooth paste with tamarind and garam masala and keep it aside.
  3. Heat oil in an earthen/ clay pot/large pan.Add Mustard,curry leaves and saute for a second.Now add onion and saute till onions becomes dark brown colour.
  4. Add slit green chillies and ginger and fry again for couple of minutes.
  5. Now add roasted masala paste and saute for a few minutes.
  6. Now add marinated prawns and check for salt and add at this stage.
  7. Simmer and cook covered till the gravy is semi dry and oil comes on top
  8. Now get ready to relish this spicy prawn dish with hot red boiled rice or roti

Friday, May 3, 2013

Manglorean style "Marvai pundi" (clams and rice dumplings in coconut curry sauce)

Today for dinner I cooked manglorean style clam and rice dumplings in Coconut curry sauce, Its yummy and taste fantastic with all the herbs combination, totally outrages. HUbby and I have decided to make a conscious effort to eat more seafood. This effort probably won't be cheap. But if we try to spoil ourselves on a seafood dinner at home, we are less likely to splurge on a fancy dinner out were that salmon or king fish fillet is likely to cost 3 to 4 times more. So whatever the occasion we eat at home and ate well. This is amazing curry broth and I suspect mussels would be equally as divine!

Ingredients for Pundi:
  1. 2 cups- Parboiled rice/ white ukde thandul
  2. salt as per taste
Ingredients for clam curry sauce:
  1. 1/2 kg Clams/kubbe/marvai/thisre
  2. 1/2 tsp Mustard seeds
  3. 1 onion,chopped
  4. 1 tbsp coconut oil/any veg oil
Ingredients for the masala/sauce:
  1. 3 cups Coconut.grated
  2. 10-12 Kashmiri red chillies ( you can use 2-3 guntur or any hot chillies if you like it more spicy)
  3. 2tsp Coriander seeds
  4. 1/4tsp Cumin/jeera
  5. 8-10 Fenugreek/methi seeds
  6. 1Onion,sliced
  7. 10 Pepper corns
  8. 1/2tsp Turmeric /haldi
  9. 6-7 Garlic cloves
  10. 1/2 inch Ginger,chopped fine
  11. 1/2tsp Mustard seeds
  12. 1 Marble sized ball of Tamarind
  13. 1tsp coconut oil or any veg oil

Cooking Directions:

For Pundi:

  1. For rice dumplings,soak rice for about 6-7 hours and grind to coarse paste with 3 cups of and salt to taste.
  2. then transfer to a thick bottom pan and cook on medium flame till the moisture evaporates and you are left with a lump(this should not be too dry,you must be able to form balls).
  3. Let it cool for sometime,then start making small round,flat shaped dumplings almost as a coin shape.You can make about 25-30 dumpling from this dough.
  4. Now boil water in a idli steamer and steam for about 15 minutes or till done.
For clams :

  • Place the clams in a large bowl and fill with water until the clams are fully submerged. Allow them to rest for 30 minutes to an hour to encourage them to filter out any sand and grit.
  • Gently remove each clam one at a time and scrub away any grit on the outside of the shell.
  • Now take one vessel and add 2 cups of water.Add all the clams and simmer the calms for 5-7 minutes or until most of the shells have opened. Discard any unopened clams.When its cool open and discard one shell keeping one with the flesh and save the liquid left over after boiling the cockles for the gravy.
For the masala:

  • Dry roast the ,chillies, coriander, cumin, pepper corns, fenugreek seeds,1/2 tsp mustard and lastly add turmeric and switch off the gas.
  • Transfer this to a blender and in the same pan add 1 chopped onion and little oil (about 1tsp) and fry on low flame till you get the nice aroma.
  • Grind coconut ,roasted masala ingredients ,fried onion,garlic cloves,ginger and tamarind to fine paste.
For the clam curry sauce:
  • Heat cooking pot,add coconut oil/any veg oil.Add remaining mustard and onion chopped and saute for a while till onion turns to golden brown.
  • Stir in the coconut Paste and clam juice in which clams have boiled, whisking to break up and lumps in the coconut paste. Add salt to taste and some more water if needed to make the gravy little thin. Bring the mixture to a boil. Add the clams, cover and reduce heat,cook for 5 minutes.
  • Now add steamed rice dumplings/pundi and boil further 10-15 minutes till the gravy is thickens.
  • Serve after few hours or keep it overnight to let the rice dumpling soak in the gravy.

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

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

Thursday, August 30, 2012

Machli Chutney wali.....
Recipe courtesy: Raj kamal chopra ,executive chef,Mugalai sheraton,Agra

My hubby loves seafood,me not so much but love to cook. Yesterday i got this beautiful flat type fish similar to pomfret ( locally known as kapi) and tastes as good as pomfret .So when i started searching my recipe collection i got this recipe from my old 1999 march edition of Woman's era and it looked like something my husband would enjoy but at the same time i wanted to give him less oily food so instead of frying i steamed this fish in banana leaf( i have not used any oil in his fish only me and kids enjoyed it with ground nut oil which gives nutty flavour.The recipe is very simple and worth trying.
  • 4 Pomfret or any other flat variety fish
  • 1tbsp Lemon juice
  • 1tsp Red chilly powder
  • 1tbsp ginger -garlic paste
  • 6-7 Green chillies
  • 1 cup fresh coriander leaves
  • 1/2 cup green mint leaves/pudina
  • 2tsp Amchur /dry mango powder
  • 2tbsp ground nut oil
Cooking Directions
First marinate the fillets with lemon juice,red chilli powder and salt and refrigirate for 15 mins.
Next prepare chutney with green chillies,coriander and mint.
Marinate the fish with this green chutney,amchur powder, ginger-garlic paste and some ground nut oil,refrigerate for another 30 minutes.
Check for seasoning before steaming the fish.Take one banana leaf cut into 12" square pieces and gently roast over the flame to make soften the leaf.

Now apply some oil over the leaf then carefully place the fish with the chutney and carefully wrap it in a banana leaf.

Heat a non-stick pan and place the warped fish,cover it with a lid and cook on slow flame for about 10 mins on one side ,then slowly turn the fish and let it cook for about 3-4 mins.

Note: If you want to fry this fish then just heat a thick bottomed griddle on medium heat and grill these marinated fish using little oil( grill each side for about 3 mins)
To serve spread on a platter and garnish it with lemon wedges,onion rings and chaat masala( which is sprinkled on top of the fish)
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