…cy Goan curry. It is simple & very delicious. Whenever I prepare this curry, my family loves it. I am happy to share this recipe with you my dear friends & visitors of my blog .. J Ingredients for the Juice 1 fresh Coconut (scraped) 1 tsp. Cumin Seeds (Jeera) 10 peppercorns 2 tbsp. Coriander Seeds 3 flakes fresh Garlic 1 tsp. Turmeric pwd. (Haldi) Walnut size ball of Tamarind 2 cups Warm Water Ingredients for the Curry : ½ kg Pomfr…
…re soft. Test between your finger tips from time to time for doneness. Drain the water completely through a sieve. Serve the hot boiled rice with fish or prawn curry or any curry of your choice. Tip: Remember it takes quite a while for the rice to cook….
…ep & wide pan with ghee & oil till hot. Add the whole spices & curry leaves. Let it splutter & release the oils. You should get a good aroma of the spices. Add garlic, ginger, green chillies & sauté for a few seconds. Add chopped onions & sauté till soft & translucent. Add turmeric pwd., & chicken pieces & sauté well. Cook for about 8 mins. Add chicken stock, reserved vegetable stock & give it a good stir. A…
…night. When ready to cook, heat the pressure cooker body with oil. Add the curry leaves and fry for a few seconds. Then add the marinated meat pieces and sauté on medium heat until the oil starts separating from the masala. If the masala is browning too quickly then just reduce the heat to low. Now add the reserved masala water and give it a good stir. Pour in enough water and cook on a slow fire until the meat is well cooked, tender and soft or p…
…ango. 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 your fishmonger to cut the fish into thick slices. I have used a very simple dry spice mix which you will find in the spice box of almost all home kitchens especially in Indian kitchens. Make sure you use your spic…
…p, wide & heavy bottomed pan. (I used a pressure cooker). Throw in the curry leaves & fry for a few seconds. Add the meat & fry till oil starts separating. Add the reserved masala water from the grinder & stir well. Pour in enough water & allow to cook on a slow fire, until the meat is cooked well. If you use a pressure cooker then pressure cook for about 4 whistles. Let the cooker cool on its own. Check if the meat is cooked….
…t oil in a tempering pan or any small pan till hot. Add the mustard seeds, curry leaves, hing whole red chillies & let it splutter for a few seconds. Add the onions to this & fry till lightly brown. Add this tempering to the sambhar & give it a boil. Garnish with coriander leaves. Serve with topi dosa, masala dosa, uttappa, medu vada, idlis, or with plain steamed rice. Tips & Variations : You may include any single vegetable of…
…available in select stores in Pune/Maharashtra)/homemade 2 fresh sprigs of Curry Leaves ½ tsp. roasted Jeera Pwd. (optional) ¼ tsp. Turmeric Pwd. ½ tsp. Vegetable Oil or pure Ghee Salt to taste Jaggery to taste (optional) Method : Grind together garlic, ginger, coconut, coriander to a smooth fine paste. Heat oil/ghee in a sufficiently deep pan. Reduce heat; add curry leaves & let it splutter. Add the turmeric, the dry masala powders, jeera pwd…
…e lid closed. Add sufficient water as per desired consistency of curry/ gravy. Now add the tamarind pulp. Combine well. Let it come to a boil & cook for about 10 mins on med. Simmer for another 15 mins or till the desired thick consistency of curry/gravy/masala without the lid. Taste the gravy & then adjust salt to taste. Adjust the tanginess of the curry/ gravy/masala according to taste. Garnish with chopped coriander leaves. Serve hot…
…y) · 3 fresh Green Chillies · 3 sprigs Curry leaves (Kadipatta) · 1 tsp. Mustard Seeds · 1 tsp. Cumin Seeds (Jeera) · A pinch of Hing (Asafoetida) · ½ tsp. Turmeric pwd. · 3 tbsps. Vegetable Oil · ¼ tsp. Sugar (or to taste) · Salt to taste For Garnishing: · Chopped…