Monday, December 26, 2011

Konkani Fish Curry | Mangalorean Aalle Kandya Ambat | Phanna Ambat | Coconut Fish Curry With Onion | Fish Alle Piyava Ghashi

Fish oil is a natural solution to revitalize aging skin, promote more vibrant and youthful skin, prevent eczema and psoriasis. Fish is leaner than meat, that is lower fat, and contains amino acids and minerals that are vital to the body. There is anywhere from 15gm to 30gm of protein in fish depending on the type of fish and how it is cooked. In Konkani Fish curry, the curry  is incomplete without coconut. As explained in teppala ambat recipe, there are few fishes which go well with onion. They are Lady Fish (Nogli in Konkani or Kane in Kannada), Silver Fish( Belanji in Konkani), Shethka and Shawnte jabba(in Konkani, these two are found at the coastal belt, no idea what are they called in English), Shark( Mhori in Konkani) and shellfishes like Prawns( Sungat in Konkani), Crab ( Kurlo in Konkani). This curry has to be little less spicier than the one with teppal. Here I have used Kagalshi(in Konkani, no idea what it is called in English) and Lady Fish.
Preparation Time: 60 minutes which includes cleaning and preparing

Servings: 4

  • ½ kg Fish
  • 2 big onions
  • 2 table spoon coriander seeds
  • A pinch of turmeric
  • 8- 10 long red chillies
  • 2 cups of grated coconut
  • 1 big piece ginger
  • Hand ful dried kokum(bhinda sol in Konkani)
  • 4-5 green chillies depending on spice
  • 2 table spoon oil
  • Salt to taste

  • Wash fish, cut into small pieces as shown in figure. Clean the pieces thoroughly and apply salt and keep aside. 
  • In a small pan heat ½ table spoon oil fry coriander seeds and red chillies and let it cool for a minute.
  • Grind coriander seeds, red chillies, grated coconut, turmeric powder and make a fine paste..
  • In a pan heat ½ table spoon oil add finely chopped onions fry till golden brown, add the ground paste and fry until raw smell flies off in the air.
  • Once done add water, make it into a semi thick gravy and get a bubble boil.
  • Add finely chopped ginger, finely chopped green chillies , dried kokum and salt to taste Then add fish and simmer for 4-5 minutes.
  • Close it with a lid and switch off.

Fish Curry
  • Serve hot fish curry with white rice. 
 PS:  Do not stir the curry with a spoon as the fish pieces will break. Just give the vessel a twist. The taste of gravy increases once the fish absorbs the gravy. So preferably serve it after 2-3 hours.

Monday, December 12, 2011

Konkani Style Vegetable Fritters Or Phodi | Breadfruit Or Jeev Kadgee Phodi Or Palapanasa Kadagi Phodi | Mulangi Or Raddish Phodi | Raw Banana Phodi

Phodi's can be made with many vegetables like eggplant, potato, okra, yam or suran, cauliflower, raw banana, pumpkin, bitter gourd or karela, mushrooms, pointed gourd or parwar, radish , sweet potato, ripe plantain, jackfruit, bread fruit and many others.There are actually 2 types of phodi we can make. One, where you apply the masala to the vegetable and keep for 20 minutes. Then shallow fry them after dipping in rava or sooji. On the other hand, you just apply salt to the cut vegetable and keep for 20 minutes then dip them in a dry rava and chilli powder masala and shallow fry. Here I have given the first type. In this kind of phodi, breadfruit, raw banana, radish, cauliflower fits the best. Here I have taken breadfruit for the demo.

Preparation Time: 10 minutes excluding the standing time.

Servings: 4

  • 4 -6 breadfruit pieces
  • 3 – 4 table spoon sooji
  • ½ table spoon red chilli powder
  • 1/3  table spoon turmeric powder
  • A pinch of asafoetida powder
  • 2 table spoon oil
  • Salt as per taste

  • Remove the outer skin and pith from the breadfruit.
  • Cut it into thick slices as shown in picture.
  • Take all the pieces in a bowl and put red chillie powder, turmeric powder , asafoetida powder and salt. Keep them aside for 20 minutes.
  • Roll the breadfruit pieces in the sooji and start placing each slice evenly on a hot tawa.
  • Drizzle oil around and over each slice and cook same way on both sides till done.
  • To check if it is done, insert the steel spatula through the slice. It should be soft and go through easily, should not be tough.
  • Serve hot as a side with rice and curry/dal.
PS:  For the raw banana or raddish phodi, the outer skin has to be removed first. Then Cut them into thick pieces like we have done  for breadfruit. 

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