…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 & smooth paste in a masala grin…
…fish adds a lot of flavor to the curry. The perfect accompaniment to goan fish curry rice is rechado mackerel or plain pan fried masala mackerel or fried prawns. Besides, you also have foogath as a side & some Goan pickles with your plate of fish curry rice. We Goans love our fish curry to be less pungent & spicy. In fact, we like it to be smooth but tangy & with balanced spice. Today’s post is the ever popular Mackerel (Bangda ) Curr…
…i curry… So go ahead & prepare this traditional & mouth watering fish curry which can be prepared within minutes.. 🙂 Ingredients : 6 slices Surmai (King Fish) 7 dry Kashmiri Chillies (deseeded & soaked in warm water) 2 medium Onions (chopped finely) 1 fresh Green Chilli (slit) ½ fresh Coconut (grated) 4 tbsps. Coriander pwd. 1 tsp. Cumin seeds 1 tsp. Turmeric pwd 6 cloves fresh Garlic 1 tbsp. fresh Ginger (grated) 1 med. tomato (cho…
…oastal regions depending on the demand for this fish delicacy. Korli/Karli fish curry tastes yummy with the inclusion of peeled, raw mango slices. It also tastes good with Amsol/Kokum/Sola in the absence of raw mango. You can even use tamarind pulp/paste or tomatoes to add tang to your curry. Today’s recipe is for Crisp, Golden Rawa Pan Fried Korli/Karli/Indian Silver-Bar Fish. Always select fresh plump fish in order to get chunky flesh and ask yo…
…il. Make sure the mouth cavity is cleaned thoroughly. Wash & drain the fish thoroughly. Lay the fish flat on a cutting board and slide in a very sharp knife to make a slit about 2 cm away from and along the top edge towards the tail (on the thicker side (length-wise) of each pomfret; away from the stomach-mouth cavity) and run your knife in gently to form neat pockets on both the sides of the pomfret. Do not cut open all the way through. Repea…
…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…
…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…
…; let it come to a boil. Reduce heat slightly & slide in the marinated fish. Let the fish cook gently on simmer & the gravy is slightly thick. Mix in 1 tsp. lime juice & adjust salt to taste. Turn the fish gently. Taking great care that the fish does not break. Put a few chopped mint & coriander leaves to the fish gravy & keep aside. Assembling the Fish Biryani : Soak saffron in warm milk & crush it. Mix liquid food color i…
…he fresh mint chicken curry with freshly chopped mint & coriander. Serve with steamed rice, pulao, jeera rice, chapattis, phulkas, rotis or any bread of your choice. Tips & Variations : To retain the fresh green color of the curry do not use curds/dahi/yoghurt & red chilli powder. Do not also use too much tomato puree. If you like the curry very spicy then increase the green chillies or retain the seeds….
…prepared Fish Chilli (dry) which I will be posting later .. Here’s to all fish lovers .. Happy Fishing! Enjoy.. J Ingredients : 12 pieces firm Boneless Fish (cubed/sliced into thick strips) ½ cup Fish Stock (optional) 2 tbsps. fresh Garlic Paste 1 tbsp. fresh Ginger Paste 2 tbsps. fresh Garlic (finely chopped) 1 tbsp. fresh Ginger (grated) 4 fresh Green Chillies (deseeded & finely sliced/chopped) 1 Green Capsicum (deseeded & diced) 1 On…