Method:-Cut and clean fish..marinate fish with chilly powder,hing, salt andrice flour or rava. Keep this for 10 min. then heat non stick tawa add oilwhen it heatsadd mustard seedswhen it splutter add marinated fish..cook this with lid in low flame for 5 to 10 min one side..then turn it again cook it for 5 min.serve hot..
Method:-Clean and cut fish. apply lil salt keep aside for 10 min
Chop half onion into small cubes..remainingone and halfonion chop into bigger slices.
Take apan add oil when it heats addsmall cubes of onion fry till dark brown then add big slices of Onion and fry till light pink..add chilly powder fry for 2to 3 min then add coriander powder fry it for minthen add tamarind pulpand water for gravyand saltboil it for 5 min then addcleaned fish then boil it for 5 to 10 min..
Method :-Dry fry the moong daltill light brown colourthen addit to white rice and wash .cook this mixin 3 and a half cups of water for3 to 4 whistles in a pressure cooker..
heat thick bottom pan add jaggery and ½cup water make thick syrup.. then add grated coconut mix it for 2 to 3 minthen add cooked rice and dal mixand 2tbsp of ghee..mix it well till its becomes thick. Add cardamom powder and mix it well. Grease a plate with ghee.Pour the mixture on it and spread evenly..then decorate it with banana rings. When it is cooled to room temperature, cut into desired shape and serve with ghee.
Prawns currywith raw mangoand hing (sungata hinga utka panna upkari)
I learnt this from my mother in law in kannur.Normally prawns, crabs, mussles, abalones, mollusks etc are not easy to digest and sometimes makes our stomach upset.Just to overcome this problem, Hing or Ginger are extensively used while makingpreparations.In this curry Hing (kaayam) is used for fragrance and to nullify the adverse effects.
Prawns --1 cup cut and clean
Raw mango--1(if not availabletamarind pulp – 1 tbsp)
Chilly powder--- 2 tbsp
Hing (kaayam)---½ tsp
Salt to taste
Boil prawns with 1 and half cup of water and saltfor 10 minutes.Then add chopped mangoes cook till the mango gets cooked well. Dry roast the chilly powder and add to the boiled prawns.Add hing powder boil it for 10-15 minutes. Switch off the gas and add coconut oil.This curry tastes better the next day of preparation.
After a short break I am back again with lip smacking fish recipes.This is the season of crabs and crabs of various sizes are available in the market.So, I thought of starting with a crab curry recipe for you all.“kurlo” means crab, ‘alle’ means Ginger, piyavu means Onion and gessi means curry in Konkani language.
CRAB CURRYWITH GINGER (KURLA ALLE PIYAVA GASSI)
Crab --½ kg cut and cleaned
Coconut ---grated1 cup
Red chillies---15 to 20fried in little oil
Big onion--1 Nochopped
Green chilly--2 nos
Ginger --1 inch piece chopped into small pieces
Coconut oil--1 tsp
Salt to taste
Cook crab in 1 cup of water for 15 minutes in an Earthen pot or any vessels (I prefer to prepare fish items in earthen pots because it gives a different fragrance and taste to the preparation).For masala grind grated coconut and red chillies into fine paste.Add this paste to the cooked crab and boil it for 5 minutes.Mix the onion, green chilly and ginger with salt thoroughlyand add to the boiling crab mixture and cook for 5 minutes.Switch off the gas add one tsp of coconut oil on top of it.
Your crab curry is ready to serve with rice, chappathi, roti etc.
Mix chilly powder, salt, hing and little water and make pasteand marinate the fish with this paste and keep it for 30 minutes ( it can be directly fried after marination but if its kept for some time it tastes good).Roll the marinated fish in rice powder and deep fry them.