…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…
…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…
…lower the fish pieces in the gravy. Let it cook on medium heat for about 5 mins without stirring. Adjust sugar, salt & vinegar to taste. Stir gently with a wooden spoon, making sure that the fish does not break. Cook the fish vindaloo on simmer for another 2 mins. Do not over cook the fish or it may break. Serve hot with bread, steamed rice or sannas. …
…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…
…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…
…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….
…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)…
…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….
…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…
…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…