This curry is one of my favourite, I
love to eat this with basmati rice or vellayappam. I learnt this from my mother
Fish (any fish)--½ kg
Onion--2 medium sized
Green chilly--4 to 5
Ginger--1 “ piece
Garlic--2 to 3 flakes
Chilly powder--2 tsp
Turmeric powder--½ tsp
Pepper powder--2 tsp
Grated coconut--1 cup
Oil as required
Salt to taste.
·Make thick paste of chilly powder, pepper powder and salt with little
·Clean and cut the fish into small pieces and marinate them with the paste
already prepared and keep aside for 10 to 15 minutes.
·Then heat oil in a pan and shallow fry the fish pieces both sides and
·In the same panadd little oil and
mustard seeds, when it splutter add chopped ginger and slit green chilly.Fry for a minute then add sliced onions, fry
till light pink then add ½ tsp of red chilly powder, ½ tsp of pepper powder and
½ tsp of turmeric powder fry for a while then add chopped tomatoes.
·Meanwhile grind grated coconut, jeera and garlic into fine paste.Add this paste to fried onion mixture, add
salt accordingly (fried fish are already salted so do not add much salt), add
water make it to thick gravy when it boils for the first time itself add fried
fish pieces and allow to boil for 5 minutes.
·Switch off the gas, serve with vellayappam of rice.
Note:- This can be prepared with leftover
fried fish also.
This is an almost forgotten dish of
Konkanis.This is mix of little
sweetness and spicyness.“kothavara”called medike sang in
Konkani.This is a very good side dish
Medike sang-250 gms
Grated coconut- ½ cup
Urad dal-2 tsp
Red chilly-6 to 8
Jaggery grated-1 or 2 tbsp
Mustard seeds-½ tsp
·Chop medike sang and keep aside.
·Take 1 tsp oil in seasoning pan, add urad dal, fry till light brown.Remove urad dal from oil, in remaining oil
fry the red chilly for few minutes.
·Grind it with grated coconut and fried urad dal into coarse paste.Pls do not much water.
·In a pressure cooker add 1 or 2 tsp of oil, add mustard seeds, when it
splutter add curry leaves fry for a minute then add chopped medike sang and
grounded masala mix it well add ½ cup of water, salt and small piece of grated
jaggery and cook for 1 or 2 whistles.
·Let it cool for some time, if excess water is found cook for some more
time till it becomes semi thick.
Wash and clean the prawns, remove the
black thread from the prawns, then add ½ tsp of chilly powder, turmeric powder,
salt, ginger garlic paste, lemon juice mix well and marinate it for 20 to 30 minutes.
Transfer marinated prawns to the
cooking pan, sprinkle little water and heat the prawns.
Then the prawns will become curled.Cook till no water is left in the pan.
Transfer the prawnsto another bowl, then add oil to the same
pan, add mustard seeds when it splutter add urad dal fry till light brown, then
add garlic and onion, when the onion and garlic turns light brown add curry
leaves fry for a minute then add coriander powder, chilly powder, garam masala
powder fry fora minute then add cooked
Crush kasuri methi with hands
and add to the prawns, add coriander leaves chopped and grated coconut mix
If required sprinkle little water
mix it well cook in a low flame till coconut gets crisp and light brown in
Pressure cook the green peas for 3 to
4 whistles or till soft.Dry roast the
spices till nice aroma comes then grind this with coriander leaves, mint
leaves, dates, green chilly, chilly powder, ginger and garlic into fine
paste.Add this paste to cooked green
peas mix well add small piece of jaggery and boil till semi liquid consistency.
Take serving plate, crush 5-6 poories
pour green peas masala over it, then add sev, mixture, chopped coriander
leaves, chopped onions, chopped tomatoes (optional) sprinkle chaat masala over
it.Once assembled serve immediately.
Heat oil in a pan, add mustard seeds
let it splutter then add onions fry till light brown.Add ginger garlic paste fry for few
seconds.Add all powder spices and fry
till nice aroma comes.Then add tomato
and green chilly, add salt and 1 cup ofwater.Cover the pan with a lid
and boil it at medium heat for5 to 10
minutes. Stir occasionally.
be thick and we can see oil separating when masala gravy is ready.Then check salt and add boiled egg, curry
leaves and coriander leaves.Mix it well
and boil for 5 minutes. If required add littler water.
This is a spicy curry, if less spicy is
required reduce the number of green chilly and chilly powder.Serve with idiyappam or appam.
This stir fry is generally prepared
in temples in my native during “annadana”.Most of the temples in my native give daily lunch to school kids and
devotees.They serve rice, ash gourd/pumpkin sambar
(sweetened with small piece of jaggery), rasam and ash gourd/pumpkin peel stir
fry.Some temples serve payasam also.
I used to go temple with my grand
mother in my childhood just for this stir fry.Missing those days!!!!!!
Ash gourd peel1 cup finely sliced
Turmeric powder¼ tsp
Mustard seed½ tsp
Salt to taste
Oil for cooking
Heat oil in kadai add mustard seeds
when spultter add urad dal fry till light brown then add sliced ash gourd peel
,chilli powder,turmeric powder , salt and little water mix well and cover and
cook till half done. Then add grated coconut mix well cook till dry.