…way. We enjoy this curry every time I make it. We love the potatoes in the curry as they taste awesome in it. This curry tastes good even without potatoes. It tastes equally good with plain steamed rice, Goan bread or with Indian bread. We usually have it with rice, pao, broon, gutli pav, ladi pav or bread slices. Before I forget, I must tell you that this chicken curry improves in flavor and tastes better the next day! Today’s post is a delicious…
…Mix well, let it come to a boil & then gently lower the fish into the curry. Do not stir. Let the curry come to a boil again. Lower the heat & gently stir the curry. Adjust salt to taste. Let it cook & simmer for about 10 mins. Serve hot with steamed rice or Goan boiled rice. Tips & Variations : You can use prawns, pomfret , king fish or any other fish of your choice to prepare this curry. Do not over cook the fish or it will disi…
…entle stir. Add water if necessary depending on the desired consistency of curry required. Add salt to taste. Let the curry come to a boil and then reduce to simmer. Taste the curry to check seasoning and adjust if necessary. Let the curry simmer for about 2-3 minutes. Switch off the flame and let the flavors meld for about 15 minutes before serving. Garnish with freshly chopped coriander. Serve hot with steamed rice or with Indian bread of your c…
…se fresh spices. Keep a balance with spices i.e use sparingly & just enough to bring out the flavors of the fish & coconut. Using fresh fish & seafood enhances the taste & maintains the freshness of the curry. You can pan fry the fish before sliding into the curry. Instead of tamarind & tomato, you can use kokum, bimli or sliced raw mango. You can add quartered tomatoes instead of grinding the tomatoes, if desired….
…be in vain, trying desperately to get me to eat and relish a fresh Bombil curry. A curry with dried Bombil was welcome but never a curry with fresh Bombay Duck! My good neighbour would also try to convince me to eat her special preparation but I would not give in! I just did not like the extra soft and slimy fish in a curry but favoured the golden crisp fried with that awesome crunch. Before the kids came along, my hubby also preferred the fried…
…he reserved masala liquid & sufficient water depending on the desired curry/gravy consistency. Adjust salt to taste. Let the curry come to a boil & then allow it to simmer for about 5 mins. Switch off heat & let the curry rest for awhile for the flavors to meld. Garnish the fresh mint chicken curry with freshly chopped mint & coriander. Serve with steamed rice, pulao, jeera rice, chapattis, phulkas, rotis or any bread of…
…; prawn curry rice as a regular & normal meal. Prawn & lady finger curry is something to be experienced in Goa. This curry is really very special as in Goa large lady fingers are grown & added to the curry. Besides, clay pots & coconut oil is used for cooking. The curries in Goa are exceptional in taste & flavor… I think it has got to do with the soil & water in the coastal region! This curry is delicious & mouth wateri…
…nut and coconut milk help to thicken and form a smooth and creamy textured curry. The beautiful yellow color of the curry is due to the use of turmeric. This curry is very mildly spicy since it is made with minimal use of red chillies. The flavor is further enhanced in this curry recipe with white pumpkin. The flavor of this curry improves and tastes even better the next day. It is delicious if cooked in a clay pot and the coconut oil brings out t…
…lovely thick fresh slices of fish which I realized would make an excellent curry. I cooked the Green Fish Curry in a mud pot which turned out very delicious. Here is the recipe for the lovely & sumptuous Green Fish Curry which we enjoyed with steamed rice & fried fish. If you love fish curry, then I’m sure you would want to give it a try… Enjoy! 😀 For the Green Masala Paste : Grind the ingredients mentioned below to a fine, thick & smo…
…& those who are not very familiar with cooking. So try this tasty egg curry & enjoy! 😀 Ingredients : 6 Eggs (hard boiled) 3 dry Kashmiri Chillies (destalked, deseeded, & soaked in warm water) 2 med. Onions (peeled & sliced) 2 med. fresh red Tomatoes (washed & quartered) 2 tbsps. fresh Garlic paste 1 tbsp. fresh Ginger paste/grated 3 tbsps. Coriander pwd. 1 tsp. Cumin pwd. 1 tsp. Garam Masala pwd. ½ tsp. Turmeric pwd. 5 tbsps….