…for about 20 mins. Heat the grill pan & grill the pieces of marinated fish using some sesame oil. Keep aside the grilled fish for further use. Heat oil in a wok till hot. Then add grated ginger, minced garlic & green chillies & saute till rawness disappears. To this then add the grilled fish pieces, 1 tsp. soya sauce, a dash of vinegar & toss well. Add the spring onions & keep tossing continuously. Adjust salt to ta…
…bsp; into thick rectangle pieces. (I get it cleaned & filleted by the fishmonger). Wash the fish & drain completely. In a bowl, mix together ginger-garlic pastes, red chilli pwd., turmeric pwd., cumin pwd., pepper pwd., lime juice & salt to taste. Marinate the fish fillets with this mix for about 25 mins. Then in another bowl prepare a thick paste with besan, a pinch of salt & a little water. Mix the marinated fish pieces with…
…t). Always place the boats within a container before steaming. Banana leaves lose their color and texture when cooked. For a good presentation and fresh green color, it is better to transfer the cooked fish in a fresh boat just before serving. You can use fish and vegetables of your choice. Fish is very delicate so do not overcook it. It will destroy the flavor. If you are steaming larger portions at a time only then you need to extend the cooking…
…during the heavy monsoon season. Now, while some states have laws against fishing during the monsoons, deep sea fishing with mechanized trawlers does continue & the lucky ones can indulge in fresh fish & seafood! However, the Konkani & Goan palate cannot do without fish & seafood. So the entire Konkan belt especially Goa, stock up on dry fish in the month of May before the onset of the monsoons. Fish like prawns, mackerel (bangda)…
…ould be rough & it was risky to fish in bad weather conditions. So the fisher folk would dry fish in summer, sell & cook it in the rainy season. People would buy & keep a good stock of dry fish & prawns in summer to be used in the monsoons. But now the times have changed as some fish is definitely available in the markets & served in expensive restaurants due to the use of mechanised trawlers used for fishing. However, dried fi…
…ients : · 4 whole Mackeral Fish (or any fish fillets of your choice) · 7 dry Kashmiri Chillies (remove stalk & seeds) · ½ fresh Coconut (grated) · 1 tsp. Cumin seeds (Jeera) · 4 tbsps. Coriander pwd….
…dding a pinch of sugar gives a better finish & gloss to the curry plus it cuts the acidity if using tomatoes. Tomatoes add more color to the curry. Try & use 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….
…deep frying Method : Clean the fish ( remove scales, gills etc.).Wash the fish well. Place the whole fish in a wok or deep pan with water. To this add the sliced onions, green chillies, garlic, ginger, turmeric, lime juice, a pinch of salt & boil on med. heat till the fish is cooked & tender. Take it off the heat & cool. Separate only the fish from the liquid. Separate bones, if any, from the contents in the…
…Steamed Rice & Dal Fry. But we Goans love to have it with Rice & Fish Curry. Each time I make this with different fish & sea food. We just can’t have enough of it! This recipe is always a winner. One of my favourites from the bounties of the sea… Ingredients : · 5 slices King Fish (Surmai) · 1 tbsp. Goan Rechado Masala Paste · …
…mp; mix thoroughly with remaining 2 tbsps. of lime juice. Procedure : Wash fish slices, drain thoroughly. Marinate the fish slices for about 20 mins. with 1 tbsp. lime juice & some salt. To assemble the Patra ni Macchi : Lightly heat each piece of banana leaf for a few seconds on a tawa or on top of the steamer for a few minutes. This makes the leaf pliable so that you can fold it with ease. Brush the smooth side of each piece of banana leaf w…