Canara Restaurant, Dubai, UAE- for Awesome Mangalorean Food

A lot was told to me about this Manglorean rather Canara restaurant and highly recommended too. During my trip to Dubai and on the last day out, a dozen of us made it for lunch. Some of our friends were already seated prior to our arrival but let me assure you that you will have to wait some time as the place was full and noisy with Manglorean and Goan diners. Lot of clattering of dishes going on with people jabbering away to glory. This is simple place with no décor to boast off but the food makes up for everything you don’t need.

Food was already ordered and for starters there were the Crispy Rawa fried Kaane / Mudoshiyo or Lady Fish, some rawa fried prawns, Kubey Mutli which is a Manglorean speciality. The sorpotel came in earlier than expected and was generously dumped by me with the starters…. I didn’t care cos I just loved the sorpotel. We had some paanpoleys / neer dosas again a Manglaorean speciality to go with the above. Stop drooling.

Everything we ate was good. Although the fish was coated with a thick layer of rawa, it was fresh, huge, soft and fleshy. The prawns were pretty good sized and delicious. The Kubey Mutli looked good and had all the goodness I have had before but it is not my favourite, but everyone was raving about it so I guess it was pretty good. I don’t fancy most Manglorean dishes but I can tell you that they are equally good as we are mixed breed family of Goans & Mangloreans. My favourite was the sorpotel which was expected but it was a Manglorean style sorpotel which simply means that it did not have the sourness which identifies Goan sorpotel and which I adore. However this was for me again the star dish and I dunked it in with some neer dosas.

For our main course we had the Prawn  and bhenda curry  and some hot plain rice to go with it. We also ordered fried Lepos/Sole fish and some Kingfish Masala.  The prawns curry was a bit too creamy but excellent however the bhendas were a bit oldish and had a thready texture, however the curry went well with the rice. The fried lepos were excellent too. The Kingfish masala was ok. Not too exciting or probably had lost its zing from the fact that we had eaten such wonderful food earlier.

During my wife’s previous visit, she had the opportunity to try the Sannas, Pothrade, Channa Sukka , Anchovy Chutney, Bombil fry and Bangda Puli Munchi which were all super. It was a takeout service so some pictures were available of those dishes.

A great place to dine and for all those special Mangalorean delicacies.

Fenugreek flavoured Khampi Fish Curry & Fish Fry

This fish curry recipe originates from Mangalore and was given to Sari by her Mom... the curry is awesome and for fish curry aficionados its a must try.

Ingredients for the curry

4 pcs of fish clean and cut into half.

Masala for grinding :

1 tsp fenugreek seeds dry roasted.
3 tsp coriander seeds
1/2 tsp cumin seeds
7 kashmiri dry chillies
6 to 7 black peppercorns
2 small flakes of garlic
Medium lemon size ball of tamarind
1 small onion sliced
6 tbsp dessicated coconut
3 tbsp coconut milk powder

Grind the above to a fine smooth paste with half cup of water.  Add if u need more water. Keep the ground masala aside.

For tempering
1 medium onion sliced
Few curry leaves
3 tbsp oil

Method

In a handi  add oil.  Heat the oil , add the sliced onion and fry till its  lightly browned.  Add the curry leaves and the masala. Fry the masala for 4 to 5 minutes. Add 2 to 3 cups of water as per the thickness of the gravy you prefer. Once the curry starts boilng add salt to taste and 1 tsp vinegar. Add the fish. Let it cook for 3 to 4 minutes. Switch off the flame. 

For the Fish fry

5 to 6 whole fish clean't and scored on the sides
2 tsp red chilly powder
1tsp turmeric powder
1tsp crushed black pepper
5 tsp vinegar
1 tsp salt.

Mix above spices with vinegar and salt. Rub this thick paste on the fish and leave it aside to marinate for 2 to 3 hrs. Shallow fry the fish in medium hot oil till its nice and golden. 

Enjoy your curry and fish fry with white steamed rice.

Surmai (King Fish) Fry

7-8 pieces of Surmai fish slices(washed & strained).
1 tsp red chilly powder
1/4 tsp black pepper powder
1/2 tsp salt
1/2 tsp turmeric powder
3 tbsp white vinegar
Breadcrumbs or Fine Semolina to coat the fish

Mix chilly powder, turmeric, black pepper powder, salt & vinegar to a paste.


















Apply this paste on the fish and leave it to marinate for 2-3 hrs or over night in the fridge.


















Take breadcrumbs or semolina in a plate. Coat the fish with breadcrumbs or semolina.



































Shallow fry it in little oil till both side are nice crisp.



















ENJOY :)

Crisp Fried Bombay Ducks

10 pcs of fresh Bombay ducks (clean & cut it in the center to remove the thorn)as shown in the picture.















Ingredients for the marinade
1 tsp of red chilli powder
1/2 tsp turmeric powder
1/2 tsp salt
1 tbsp vinegar

To fry :
5 tbsp Oil
1/4 cup semolina

Make the marinade in a small glass bowl.

Now add the marinade to the clean fish and leave it aside for an hour.

When you want to fry the fish, spread the semolina on a plate & dust the fish with semolina till it is well coated.

Take a frying pan , add oil, once oil is hot fry the bombay ducks till it is crisp on both sides.