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.

Amshey Godshey Moghem Curry (Sweet & Sour Yellow Cucumber Curry)

INGREDIENTS

1 kg Moghem (Yellow Cucumber)



3 tbsp sugar
1 1/2 tsp salt
6 big flakes of garlic finely chopped
5 tbsp oil

Masala for grinding

3 flakes of garlic
4 Kashmiri chillies
1/4 tsp black peppercorns
1/4 tsp turmeric powder
1 tsp cumin seeds
1 big onion chopped
1 big lemon sized tamarind

Grind the above ingredients in a grinder to a smooth paste with 2 cups of water.



Wash the grinder with another 2 cups of water and keep it aside.

Wash the Moghem, cut and remove the seeds.



Cut them into 2 inch squares and put 3-4 gashes as shown below.



In a deep pot add the ground masala water, with 1/2 tsp salt, 1 small sliced onion and the cut moghem peices. Boil it for 10 minutes on medium flame.

Now add the ground masala and let the moghem cook for another 10 minutes.



Add sugar, salt (adjust salt & sugar as per your taste)

Once the moghem is tender put off the flame.

In a small frying pan take 5 tbsp oil, heat it. Add the 6 big flakes of garlic finely chopped and fry it till golden brown.




Temper the curry with garlic infused oil.


Serve with plain rice and fried fish. I didn't have any fish so I made dry prawns chutney to go with it.



Recipe for chutney follows..

Enjoy. Do try and let me know if you enjoyed this yummy sweet & sour curry.

Suran & Dal Curry (Elephants foot with lentil curry)

I love this vegetable but I make it rarely as cleaning this vegetable is a big task. You cannot use bare hands to clean or cut as your hands or any part of the skin touches, It will give you a itchy feeling and then the whole body will start scratching. I hate this itchy part. I use gloves but still that itchy feeling is still behind my mind. Somehow I can still sense itchy feeling.

Please do take care but If by any chance your hands or body gets scratchy rub your hands for 2-3 minutes with a small ball of tamarind and you will see the itchiness gone. Then wash your hands with warm water and handwash.

600 gms of Suran (Elephants foot) (Remove the skin & cut into small cubes)



3/4 cup Masoor Dal (pink lentil)
1/2 onion sliced
1 1/2 tsp salt
1/2 tsp turmeric powder
3 tbsp oil
8 flakes of garlic roughly chopped
few sprigs of curry leaves

Masala for grinding

5 dry red chillies
6 black peppercorns
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 tsp coriander seeds
1 med. size ball of tamarind
4 tsp dessicated coconut
2 tsp of coconut milk powder
2 flakes of garlic
1/2 med. onion chopped

Grind the above to a smooth paste with water and keep it aside.

In a pressure cooker add the washed dal, sliced onion, salt, turmeric, Cubed Suran with 3 cups of water on slow flame.



Put off the flame after 1 whistle. Do not open for another 10 minutes.

Now add the ground smooth masala paste in the pressure cooker (cooked mixture of suran & dal). Add 2 cups of water and let it boil for 3-4 minutes. Check if the suran is cooked and also adjust the salt.

Take a small frying pan, add 3 tbsp oil, once hot ad the chopped garlic and fry till brown, add the curry leaves. Now temper the curry with this fragrant oil.



Enjoy with papad, lemon pickle & plain rice. Simple & delicious comforting food.

Bamia Chicken Marag (Okra, Chicken Curry)

1 pkt frozen baby Bamia (ladyfinger/Okra)
1 Chicken (skin, wash & cut into bite size pieces)
2 med. tomatoes finely chopped
8 cloves garlic chopped
2 med. onions finely chopped
1 pkt Tomato paste
1/2 tsp turmeric powder
1/2 tsp cumin powder
3/4 tsp red chilly powder
1/2 tsp black pepper powder
salt to taste
4 tbsp oil
1 cup water

Heat oil in a pan, add onions & garlic. Brown it.
Add tomatoes fry till pan leaves oil.
Add tomato paste & all the dry spices, fry for another minute.
Add bamia, chicken , water & salt.
Leave it on slow flame for 30 minutes till bamia & chicken is tender.
Enjoy with plain boiled rice or Vermicelli Rice.

Bottlegourd (dudhi/lauki) Kofta in thick curry sauce

Ingredients for the Koftas

500 gms bottle gourd (dudhi/lauki)(peeled & grated)
1/2 cup chickpea flour (Besan) add more if the batter is thin. (add spoon by spoon)
1/4 tsp cumin powder
1/4 tsp black pepper powder
1/2 tsp amchur powder (optional)
1 tsp salt
4 cloves garlic minced
1 small onion minced
2 green chillies minced
1 " ginger minced
2 tsp dry pomegranate seeds
4 tsp crushed peanuts (optional)

In a bowl add the above and mix to make a nice thick mixture.



Take a deep pan and heat oil in it. Once oil is medium hot add 1 tbsp full of the mixture and deep fry the koftas to light brown colour on slow flame. Keep the koftas aside.



For the thick curry sauce

1 big onion chopped finely
3 medium tomatoes chopped finely
2 green chillies finely chopped
1 tsp chopped ginger
1 tsp chopped garlic
1/4 bunch of chopped coriander
1/4 tsp red chilly powder
1/2 tsp turmeric powder
3/4 tsp cumin powder
2 tsp coriander powder
1/2 tsp salt (add salt as per taste)
5 tbsp Oil
2 1/2 cups of water

In a pan heat oil, add the chopped ginger , garlic & chillies, fry till it is lightly browned then add the onion and brown it well.

Add the chopped tomatoes and fry till it browns and oil starts separating.

Add the dry spices and fry for another minute. Add salt.

Add water and let the sauce boil. Let the sauce simmer for another 2 minutes on slow flame.

Add the coriander leaves, put off the flame.

Add the koftas in the thick curry sauce till it is well coated.

Enjoy it with Chappati , Paratha or any bread that you like.

Kualo (Kuvalo) Bafat (Ashgourd Curry) - Manglorean Special

1 Kg Ashgourd (Kualo) skin peeled & cut into thin long strips

Ingredients for grinding
2 tbsp coriander seeds
1 tsp mustard seeds
3/4 tsp cumin seeds
4-5 black pepper
2 cloves garlic
3 cloves
1 inch cinnamon stick
4 dry red chilies
½ onion sliced
5 tbsp fresh or desiccated coconut
Small ball of tamarind

Grind all the above in a grinder to a thin paste with little water. Keep the ground masala aside. Also wash the grinder and keep the masala water aside.
In a pot take the thinly sliced ash gourd, add ½ tsp salt, 4 bay leaves and little water. Boil the ash gourd till it is little translucent. Throw the water and keep it aside.

Take the ground masala water in a pot. To this add 3 green chillies slit, 2 thinly sliced onions, 1 inch ginger finely chopped, 8 flakes of garlic thinly sliced. Add ¼ tsp salt. Boil till the onions are translucent (takes about 5 minutes). To this now add the ground masala. Add the boiled ashourd and leave it to simmer for 5 minutes. Add 2 tsp vinegar, ½ tsp sugar and salt to adjust. Let the curry boil. Put off the flame. Take ½ cup of water, boil. To the boiling water add 7 tbsp coconut milk powder and stir it well to a smooth paste. Add this coconut milk to the curry and mix well.
Now temper the curry with 1 thinly sliced onion browned well in 3 tbsp oil.

Enjoy the curry with Pan Poley (Lacey Rice Pancakes) or steamed rice.


Variation : you can substitute ashgourd with lady fingers. Yummy..

Lacey Rice Pancakes recipe can be viewed here : http://gluttonyandgourmet.blogspot.com/2006/11/pan-poley-neer-dosa-rice-pancakes.html

Thai red chicken curry

1 kg chicken (skin it, clean & cut into 14-15 pieces)
1 can of straw mushrooms (add mushrooms of your choice)
2 cups of thick coconut milk (I make it with 1 cup of luke warm water, add about 8 tbsp of cocnut milk powder)
2 big lemons juice
1 tsp thai fish sauce (optional)
11/2 tsp salt


Thai red curry paste for grinding:

7 dry red chillies (I used kashmiri chillies for the colour)
7 thai birds eye chillies
1 inch pc of ginger
4 cloves of garlic
12-13 kaffir lime leaves
2inch pc of galangal (thai ginger)
4-5 leaves of lemon grass
1 medium onion chopped
1 tsp cummin seeds
2 tsp vinegar



Grind the above ingredients to a fine paste with 1/2 cup of water, keep it aside.

In a hot pan add 2 tbsp oil, add roughly cubed 2 medium onions fry for 10 seconds. Add the ground thai red curry paste, fry for 10 minutes on low flame. Add the chicken pieces, salt, 3/4 cup of water. Add the lime juice squeezed out of 2 big lemons. Add 4/5 kaffir lime leave and now let the curry boil, now lower the flame. Add the straw mushrooms and now cook the chicken & mushrooms for another 10-15 minutes. Add the thick coconut milk. Adjust the salt & lemon juice if you like it more tangy.

Enjoy this aromatic curry with plain steamed rice.

Ashgourd & dry shrimps curry

Ingredients :

1 Kg of Ashgourd
3/4 cup of dried shrimps

For grinding the Masala
7 dry red chillies
1 tsp cumin seeds
3 tsp coriander seeds
1/2 tsp mustard seeds
2 flakes of garlic
1 small onion
1 lemon size tamarind
10 tsp desiccated coconut
4 tbsp coconut milk powder

Grind the above masala with 1 cup of water to a fine paste. keep it aside.

Peel the ash gourd and cut it into small cubes as below.




















Dry roast in a pan the dry shrimps till you get a nice aroma. Keep it aside.




















Take a vessel add the cubed ash gourd, ground masala & roasted shrimps.
Add 1 1/2 cups of water, add 1 tsp salt.
Let it boil on slow fire till the ashgourd is cooked (it will take approx 10-12 minutes) Ashgourd will appear translucent when cooked. Check the salt, if you need more add as per your taste. Put off the flame.

Now Temper the curry with 1 medium sliced onion and few curry leaves.

For Tempering :
Take in a frying pan 4 tbsp oil, once the oil is hot add the sliced onion till it browns, now add the curry leaves. Add this to the curry as below.




















Enjoy it with plain white rice.

Bombay Duck Curry

10 Bombay ducks (clean & cut into 2 pcs)

Masala for grinding :

1 1/2 bunch of coriander leaves
6 green chillies
6 cloves of garlic
1/2 inch pc of ginger
1 tsp cumin
1 tsp coriander seeds
1 small marble size tamarind
1/2 tsp turmeric
1/2 onion chopped

For tempering :

3 tbsp oil
8 cloves of garlic roughly chopped

Process to prepare the gravy :

Grind the masala into a fine paste & keep it aside.

Take a vessel add 3 tbsp oil.
Heat the oil, once its hot add the garlic and fry till it browns.
Now add the ground paste and fry for another 2-3 minutes.
Add 1 1/2 glass of ground masala water.
Add salt as per taste and let the gravy boil.
Add the clean bombay ducks and let it simmer for 2 minutes.
Put off the flame , tangy aromatic curry is ready to be served.

Serve it with plain rice and crisp fried bombay ducks.

Rajasthani Laal Maans ( Lamb in red sauce)

1 Kg Lamb cut into bite size pieces
20 red Kashmiri chillies (grind into a paste with little water)
1/4 cup garlic chopped
3 Big Onions sliced
5 big black elaichi
5 green elaichi
8 tbsp oil
1/4 cup green coriander chopped finely
1 cup curd
1 tsp jeera roasted on tawa till you get good aroma
4 tsp coriander powder
1/2 tsp haldi
2 tsp salt
3 green chillies

Beat curd in a bowl, add roasted jeera, dhania powder, haldi and salt. Add the red chilli paste. Mix and keep aside.

Heat oil in a pan, add garlic and brown on medium heat.

Add sliced onions , black & green cardamom, brown it well.

Add the meat, fry for another 4-5 minutes till all the water is evaporated.

Now add the curds mixture and fry it well till oil separates.

Add 4 cups of water, adjust salt. Add the green chillies. Let it cook on slow fire for 45 minutes till the meat is tender. Garnish with coriander leaves.

Laal Maans is ready to serve. It taste good with Naan, roti or rice.

Fish Kaldeen (Authentic Goan Fish Curry)

This is the authentic goan curry which I've been waiting to post.

Ingredients :

1 big Silver Pomfret(clean and wash, cut into thin slices) or any fish that you like

For grinding :

5 Tbsp Coconut Milk Powder
1/2 Teaspoon Cumin Seeds
10 Pepper Corns
1 Tbspblespoon Coriander Seeds
1 tsp Turmeric Powder
2 Flakes Garlic
Small Ball Tamarind
2 Cups Water

Grind the above ingredients into a smooth paste and keep it aside.


For Tempering

2 Onion thinly Sliced
1 Tomato Sliced
2 Tablespoons Oil
1/2 inch Ginger
2 - 3 Green Chillies sliced
Salt n Vinegar to Taste

Preparation Method

Take a vessel put oil. Once the oil is very hot add the chopped ginger fry it a bit then add the sliced onions, brown it. Add the tomatoes and fry it for another 1/2 a minute. Now add the smooth ground masala and fry for another minute.

To the above fried Masala add 2 cups of water or u can add/reduce water depending on the thickness of the curry you prefer. Once the curry boils add the slit green chillies, vinegar & salt as per taste. Now add the fish, let it simmer for 2-3 minutes. Switch off the gas. Enjoy the yummy creamy kaldeen with plain white rice.

Stuffed Brinjal (Manglorean Style)

10 - 12 small brinjal slit into 4 leaving the end intact

Masala for grinding & stuffing :

6 red kashmiri chillies

1 tsp Cumin seeds

4-5 whole black pepper corns

1/2 tsp mustard seeds

2 tsp corainder seeds

6 tbsp peanut

5 Tbsp dessicated coconut

1 small ball of tamarind

1' pc of cinnamon

5 cloves

1 clove of garlic

Grind all the above coarsely. Now stuff the masala into the slit brinjals and keep it aside. Take 2 big onions and slice them. Take 5-6 Tbsp oil once the oil is hot put the onion and brown the onions, now add the masala which was reamining after stuffing the brinjals anf fry for 5 minutes on high fire . Add 1 1/2 cup of water, let it boil. Add the stuffed brinjals into the boiling gravy, put salt as per taste and now let it cook on slow fire for 20 minutes on very slow fire. The gravy will thicken. Enjoy it with white rice or chappati....