MANGLOREAN FISH DISHES...

FISH CURRY – MANGALOREAN TYPE:

Fish Required:
1 kg King Fish (Surmai) White Pomfret or Lady Fish
Ingredients:
4 tbsp. coconut milk powder mixed in little warm water
1 – 2 tbsp. vinegar
Salt to taste
4 tbsp. sun flower oil for seasoning
Cut-ups:
1 medium size onion
1 medium size tomato
¼” ginger
4 cloves garlic
3 green chilies
1 to 2 tbsp. vinegar
Seasoning: 1 medium size onion
For Masala:
6 kashmiri chilies
3 short chilies (round type)
4 long red chilies
6 tbsps. fresh grated coconut
¼ tsp. turmeric
1 ¼ tbsp. coriander seeds
½ tsp. jeera
3 pepper corns
½ tsp. raw rice
1 medium onion
1 small clove garlic
¼” ginger
Small ball of tamarind

Method:
Clean the fish & cut into pieces & keep aside. Grind ingredients of masala into a fine paste & keep aside. Clean mixer / grinder with little water & keep aside. Cut onion into thick slices. Slit green chilies lengthwise, cut ginger into small pieces cut each garlic flake into 3 pieces, peal tomato skin by heating tomato on fire & cut into pieces. Cut the onion for seasoning in to thin slices. Heat oil in a vessel. Fry onion till brown. Put the masala water, which is kept aside & cut-ups except onion, boil till green chilly changes colour. Add fish, ground masala and the onion which is cut into thick slices. Add required quantity of water, vinegar and salt. When the curry starts boiling add coconut milk and put off the fire. Serve hot with boiled Rice.

FISH MASALA FRY:

Ingredients:

½ kg fish of your choice ( king fish, lady fish, pomfrets ,mackerels)

2 tsp. bafat powder or ½ tsp. chilly powder
¼ tsp. turmeric
2 tbsp. lime juice
1 onion finely chopped
3 tbsp. oil
Few curry leaves
Salt as per taste
Masala ingredients: (To grind)
6 kashmiri chillies
1 tsp. cumin
1 small onion
2 flakes garlic
1 small tomato
1 tbsp. vinegar

Method:

Cut ,clean fish and set aside. Mix bafat / chilly powder, turmeric, lime juice and little salt into a paste with little water if required. Apply this paste on the fish and set aside for about 30 minutes. In a non stick pan heat 1 tbsp. of oil and shallow fry the fish on both the sides till light brown and set aside. Grind the masala ingredients into a fine paste. Heat 2 tbsp. of oil in a heavy bottomed pan. Fry finely chopped onion with curry leaves till pink. Add the ground masala and fry till you a get good aroma and oil separates from masala. Add salt as per your taste. Place the fried fish over the masala in the pan and coat the fish gently with the fried masala. Cook on slow fire for 5 minutes.

HOT MACKEREL CURRY:

Ingredients:

1. 4 medium mackerels, cleaned and cut into two
For Grinding:
1. 1 medium onion
2. 6 cloves garlic
3. 1 tsp cumin
4. 3 tsp coriander
5. ½ tsp turmeric
6. 10 red chillies
7. ¼ coconut scraped
8. Small ball of tamarind
Slice Fine:
1. Small onion
2. 2 green chillies
3. 2.5" ginger

Method:

Dry roast ingredients 3-7, grind with the remaining ingredients to a paste. Heat two spoons of oil. Add a sprig of curry leaves. Add ground masala. Fry well till the raw smell goes. Add sufficient water, salt and sliced masala. Let the curry come to a boil, then simmer for 10 minutes. The curry should be fairly thick. Add fish pieces. Remove from the fire when fish is cooked.

KANE CURRY(LADY FISH CURRY):

Ingredients:

1. 12 Medium sized lady fish, cleaned and cut into 2 pieces each.

2. 2 tbsp coconut oil

3. 1 onion, finely cut

4. Salt to taste

For Masala:

5. Small ball of tamarind

6. ½ coconut grated

7. 1 tbsp turmeric powder

8. 6 flakes garlic

9. 10-12 red chillies, roasted

10. 2 tbsp corainder seeds, roasted

11. 1 tbsp peppercorns, roasted

12. ½ tsp jeera roasted

13. ¼ tsp each of fenugreek (methi) seeds roasted

14. ½ onion chopped

Method:

Grind masala ingredients to a fine paste. Mix enough water to the masala to make it into medium consistency. Keep coconut oil in a flat vessel and fry onion, until brown. Add the ground masala with salt to taste. When the masala boils add the cut fish and keep on slow fire until cooked.

PRAWN FRY:

Ingredients:

1. 1 cup prawns, shelled and deveined

2. 3 tbsp bafat powder (mix masala powder)

3. 2 tbsp oil

4. 2 big onions, finely cut

5. 1 tbsp ginger-garlic paste

6. A little lime juice

7. Few corainder leaves for garnishing

Method:

Cook the prawns with salt and 2 tbsp masala powder until dry. Keep oil in a pan and fry onions. When onion are light brown add the ginger-garlic paste. Fry this on slow fire until it is well fried. Then add the cooked prawns and fry for a while. Add 1 tbsp of the masala powder and fry for few more minutes. Last add lime juice, stir well, take the pan off.

FISH CUTLETS (TUNA):

Ingredients:
Tuna -200 gms
Onions - 2
Green Chilly - 1
Ginger -1”
Garlic – 3 flakes
Corriander leaves – ½ bunch
Pepper powder - ¼ tsp
Bread slices 6
Turmeric – ¼ tsp
½ tsp. Garam masala
¼ tsp. Chilly powder (optional)
Egg - 1
1 tbsp. Lime juice
Salt to taste
Oil for frying

Method:
Heat 2 tbsp. oil in a pan and stir fry finely chopped onions, ginger, garlic and green chillies till soft. Add turmeric, pepper powder, chilly powder (optional). Then add the fish, lime juice , garam masala powder and coriander leaves along with salt. Fry for two minutes. Make bread crumbs of 6 slices . Add crumbs of about two slices to the fish mixture. Mix well and make cutlets of oblong shape. Beat an egg. Dip the cutlets in the beaten egg and roll in bread crumbs. Deep fry in hot oil. Serve with tomato ketchup.

Note: Fresh king fish can be used instead of tinned fish. Fish without bones should be cooked in little
water with turmeric and salt before adding to the onion mixture.

MACKEREL FRY:

Ingredients:
5 -6 mackerels
Oil for frying
To Grind:
8 red long chillies
4-5 pepper corns
8 flakes garlic
1 small onion
1/4 tsp. turmeric
1/2 tsp.sugar
A small ball of tamarind
1 1/2 tsp. corainder seeds
2-3 tbsp. vinegar
1/4 tsp. cumin seeds
salt to taste.

Method:
Clean and slit the mackerals on either sides of the centre bone. Grind the above mentioned ingredients in vinegar into a coarse paste. Stuff the masala paste inside the mackerals evenly and also coat from outside slightly and set aside for sometime. You may loosely tie each mackerel with thread and deep fry or shallow fry in hot oil. Serve hot with onion rings on a bed of lettuce leaves.

PRAWNS BIRYANI:

Ingredients:
20 prawns
1-cup basmati rice
1 ½ cup onion (thinly chopped)
¾ cup tomato (finely chopped)
2” ginger
8 garlic cloves
1 green chilly
¾ tsp. Turmeric powder
1 tsp. Red chilli powder
1 tsp. Coriander seeds
1 tsp. Anise seeds
1 cinnamon stick (small)
3 cloves
Keasari powder, a pinch
¼ tsp. Garam masala powder
¼ cup mint leaves
4 tbsp. Coriander leaves (finely chopped)
3 tsp. Oil
2 tsp. Ghee or dalda
Salt to taste

Method:
Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 1 ½ cups of water, salt and rice and stir it well. Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes, remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

SQUIDS SUKKA:

Ingredients:
½ kg. Squids (cut and cleaned)
½ grated coconut
10 red chillies (5 long and 5 short)
2 tbsp. coriander seeds
½ tsp. turmeric
1 sprig curry leaves
6 garlic flakes (crushed)
¼ tsp. Jeera (powdered)
2 onions (chopped lengthwise)

Method:
Dry roast the red chillies, coriander seeds, turmeric and onions, till golden brown and grind to a fine paste. Heat 1 tsp. oil in a kadai, add crushed garlic. Saute for a minute and add the ground masala, powdered jeera, squid, 2 cups of water, curry leaves and bring to boil on a slow flame for 15 to 20 minutes. Once the squid is done add the grated coconut, cover and simmer for 5 minutes, serve hot.

BOOTHAI(SARDINE) CURRY:

Ingredients:
1 kg. sardines
8 Kashmiri chillies
2 tbsp coriander
1 tsp jeera
7 pepper corns
1/4 tsp. turmeric
1 tsp ajwan
Small ball of tamarind
1 cup coconut
1 onion
2 flakes of garlic
1 tsp. roasted methi seeds
1 tbsp. oil
½ tsp. mustard
Few curry leaves

Method:
Dry roast chillies, coriander, jeera, pepper, ajwan and grind coarsely with tamarind, coconut, onion and garlic. When half ground add roasted methi. Heat oil, splutter mustard add curry leaves and the ground masala. Fry well. Add little water and salt to taste. Boil well. Then add the sardines and cook till done.

MARUAI SUKKA (SHELL-FISH CURRY DRY):

Ingredients:
1. 200 Medium size kubbae (shell-fish)
FOR MASALA
2. ½ coconut scraped
3. 20 red chillies
4. 2 tbsp corainder seeds
5. 1 tbsp cummin seeds
6. ½ tsp fenugreek seeds (methi)
7. 1 tbsp pepper corns
8. 1 pinch oama (optional)
9. ½ tsp turmeric powder
10. 6-8 flakes garlic
11. Small ball tamarind
12. ½ onion chopped
13. ½ tbsp jeera
14. 6 flakes garlic
15. 1 onion chopped
16. Salt to taste

For seasoning:
17. 2 tbsp coconut oil
18. 1 onion chopped
19. 4-5 flakes garlic, chopped

Method:
Wash the kubae (shell fish) before opening to remove mud and sand atleast 3-4 times. Break the shell fish into two and keep only the part with flesh in it. Fry the masala ingredients from 3 – 8 in a little coconut oil. Then grind all the ingredients from 3 – 12 to a fine paste. Remove the masala and add to the cleaned shell-fish. Grind coconut with jeera and garlic flakes to a rough paste. Remove. Add chopped onion and salt to the shell-fish and cook till done. Add the rough coconut paste and cook on slow fire till it becomes almost dry. Keep coconut oil in a vessel and add chopped onion and garlic flakes and fry. Then pour curry over
seasoning. Cover and remove from fire.

FISH BIRYANI:

Ingredients:
1Packet - Shan Fish Biryani Mix
6 Pieces of King Fish as big as your palm
3 Tea Mugs Basmati Rice
1 Small Box of Curds
(Green Masala) - 6 to 7 mint leaves , handful of coriander leaves, 2 inch of ginger piece, 6 to 7 flakes
of garlic, 3 green chillies, ½ spoon of jeera, tamarind, (all to be ground)
2 Small Tomatoes. (to be ground to paste)
4 Onions (2 to be fried and put on the top and 2 for bagar)
3 to 4 bay leaves
Little kadippata for bagar
Few cashew-nuts to spread on top (optional)

Method:
1. Wash the fish and apply little vinegar, salt and turmeric powder and keep aside for 15 to 20 minutes then       wash the fish and apply little red chilly powder, salt and vinegar and keep it for 20 to 30 minutes, fry the         fish slightly and keep the fish aside.
2. Mix the Shan Fish Biryani mix and curds and keep aside.
3. Grind the green masala and keep aside.
4. Also grind the tomatoes separately and keep aside.
5. Par boil the rice with Garam Masala.(lavang and tikki)
6. In a Handi put oil and add kadipatta, then put the 2 chopped onions and fry well till brown, then put the         fish biryani mix and curds,bay leaves and fry well.
7. Once the above is fried add the green masala and fry well and then add tomatoe paste and fry well once       the masala is fried well add the fried fish to it and shake it slightly so the fish is covered with the gravy.
8. In another vessel make layer of rice, then add half of the fish gravy then sprinkle it with coriander and mint     leaves and fried onions, repeat the rice layer procedure again.
9. Cover it tightly with foil and lid and keep it on a tawa on very slow fire for 20 to 25 minutes.

CRAB CURRY MANGALOREAN STYLE:

Ingredients:
1 dozen crabs(average size)
2-3 Big onions finely chopped
3-4 green chillies cut in small peices
1/2 inch ginger peice -finely chopped.
1/4 spoon of turmeric powder
1 1/2 cups ( approx) of freshly grated coconut.
12-15 roasted red chillies
Marble sized peice of tamarind
coconut oil.
coconut milk (optional)
salt to taste

Method:
Clean the crabs by opening the shell. Rinse it in the pot of water atleast 3 to 4 times.  Add Turmeric powder, salt,finely chopped onions,ginger and green chillies to the cleaned  crabs and 2-3 drops of coconut oil. Mix it well and keep it for about 20 minutes. For the masala, grind together freshly grated coconut, roasted chillies and tamaraind into a fine paste. Pour the masala over the crabs which is now marinated for 20 minutes. Add enough water to arrive at a consistency of semi solid gravy. Cook the crabs for about 15-20 minutes. If the gravy becomes thick, you can add coconut milk to it and boil it. Once cooked keep it closed for about 10 minutes for the crabs to absorb the flavour of the spices.
Enjoy  it with Mangalorean brown rice or white rice.