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.

Spice Goa, Thivim, Goa (just off NH17) - A very special Goan lunch

This place was recommended in 2014 by my cousin Louis and specifically to try out the Prawns Biryani at Spice Goa. However, when on a short holiday, it gets difficult to plan anything in advance and then you never make it. During  my last trip to Goa, in April 2015, and the rush to have a biryani, I headed out with another of my cousin, Sandy who is also a foodie and a couple of friends, on our Quest to find Spice Goa.

It was relatively easy to find the place which is on the right side of National Highway 17, if you are heading north and about 200 meters after the Thivim junction on NH17. You need to turn right and get on to a small lane leading to the restaurant. The restaurant can be seen easily if you are on NH11 so you can miss it if you keep looking towards your right. 

We were quickly seated on the upper air-conditioned floor and started of with a few Kingfishers which were chilled perfectly. Infact we had to look at one another to admire the chill of the beer at the first sip and had a good acknowledging smile about it.

Ok now to the main focus which is the food. We first asked if the biryani was available which was nodded pleasantly by the waiter who was going to serve us that afternoon. Very cheerful chap, prompt and well versed with the dishes. A pity we didn’t get his name. We told him to ensure that we get our fix of Prawns biryani after we done with our appetizers and beers and asked him to recommend his best dishes. We were told to try the Prawns Grilled in Banana Leaves and the Erliyo (silver fish) Koshimbir. We also asked him if he had Kalwaan curry (Xacuti) to which he said they don’t have the curry but they had it Rawa fried. We decided to go for it and also decided to try out their reichad masala so ordered some bangda reichard to see if they pass the test. 

We were first served the Prawns Grilled in Banana Leaves and the Erliyo (silver fish) Koshimbir. Both these dishes were fantastic and in my opinion the best two dishes we had there. The prawns were neatly wrapped in Banana leaf and the green masala stuffing was just perfect..not too spicy and just balanced the sweetness of the prawns. 

The Erliyo (silver fish) Koshimbir was something unique and although I have had Koshimbir before, this was different. The fish was fresh, of good size and fried just enough not to overdo the soft tasty flesh. The fish was tossed in a mixture of fried onions, garlic chillies and the works. I would definitely go back for this,

The deep fried mussels too were very good, juicy and crunchy at the same time and had a good buttery taste in it. There are few restaurants that can really do it well and Spice Goa was one of them.

The mackerels were nice and plump and the reichard was ok. Have had better. 

One of  our friends tried out the thali and loved it. The King fish too was fried well but we were too stuffed and our main event, the prawns biryani was on its way

Finally it was time for the Prawns Biryani and which didn’t disappoint. The prawns were quite large and cooked just right. The Biryani was awesome, not too spicy and with enough flavours to give you that twang in your tongue. This was an extremely good biryani and even after eating so much, the taste of the biryani stood out. The next time will focus on a fewer items so that the biryani can be given its due respect.

This restaurant was the highlight of our trip and will definitely make it once I'm back. I highly recommend that you try it out during your trip to Goa.  

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.

Tips to freeze the prawns

I want to share a tip to freeze the prawns and have them stored fresh for months. Take any plastic tiffin or empty ice-cream box; layer your fresh prawns in it. Add room temperature water covering the prawns and freeze. Once frozen remove it from the box and have all the packets stored in a large plastic bag.. When you want to use just remove one of the frozen packet and thaw. Each prawn will be fresh, not discoloured nor will you have those black juices running out of the prawns which you see when frozen in plastic bags.

Skewered Ginger Garlic Prawns

Its prawn’s season and we are off to the fish market to buy some. A big bucket of medium sized prawns - total weight 19 kgs, its too much so I shared it with my friend. Happily brought squids, red mullet, mackerels along with prawns but now the big task is packing & storing.

I got 7-8 big prawns in the bucket and planning how I should cook them. Thought will fry them with Reichard Masala but I don’t like the jumbo prawns getting curled up in the pan as the big prawns tend to look small. I want them to look big so just peeled off the head and pulled out the vein. Washed them and patted them dry. Marinated them in a chinese sauce and skewered them neatly with bamboo skewers and pan fried them. Made the sauce and gently poured over the fried prawns. Adrian and sabu almost chewed their fingers. After all its me the great chef…. Here is the recipe :

7-8 Big Prawns (head peeled & deveined)
4 Bamboo skewers
3 tbsp Oil (to fry)

Marinade

3 tbsp Worcestershire Sauce
½ tsp salt
1 tsp black pepper powder
1/2 tsp red chilly powder
1 big lemon ( juice & the zest)
2 tbsp brown sugar
2 tsp Tabasco sauce
1 ½ inch ginger chopped finely
8-10 flakes of garlic chopped finely



Peel the heads of the prawns, pull out the veins wash and pat dry. Leave the skin intact. Keep it aside.

Mix all the above ingredients to make a paste for marinating.

Pour the marinade over the prawns, cover and keep it in the fridge for 1 hour to marinate. (If you are in a hurry do not marinate)

Take the skewer and insert each marinated prawn straight. One skewer can hold 2 jumbo prawns. Now cut the skewer into half so u can have 1 prawn.

Add little oil in a pan, once hot fry the prawns for 2 minute on each side. Remove it on a plate, do not wash the pan.

In the same pan pour the remaining marinade cook till the sauce thickens a bit..

Drizzle this sauce over the fried prawns.