Crab Curry

Crab Curry

(C K P Maharashtrian Style )

 

Ingredients:

 

6 Medium Mountain Crabs

4 Onions

1 Cup grated Dry Coconut

8-10 Black Pepper

1 ½” Cinnamon

3-4 Cloves

1 tbsp Ginger Garlic paste

½ tsp Turmeric powder

2-3 tsp Red Chilly powder

1 tsp Coriander seeds

2-3  Garcinia indica (Kokam)

5 Tbsp Refined Oil

Salt to taste

Method:

Clean the crabs very properly. Keep the Claws separate. Grind all Ambulatory legs in a mixer and filter the juice and keep aside. Heat 2 tbsp oil in a pan to that add cinnamon, cloves, black pepper, coriander seeds and 2 sliced onions and sauté until the onions turn golden in colour. Now add grated dry coconut and fry till the colour changes to light brown. Remove from heat. After the mixture cools make a paste. In a Kadai(wok) heat 3 tbsp oil and sauté 2 finely chopped onions. Now add ginger garlic paste, turmeric and red chilly powder and crabs. Sauté for 2 to 3 minutes and add the filtered leg juice. Cover the mixture and cook for 3-4 minutes. Add the coconut paste, salt as per taste. Adjust the water and add kokam. Let the mixture come to a boil and cook for 2 minutes. Remove from heat garnish with coriander leaves and serve hot.

Sukat Ani Batata Lipte

Sukat  Ani  Batata  Lipte

Ingredients

     250gms.Dried Shrimp( Sukhi Karandi / Sukat )

    150gms.Potatoes

    150gms.Onions

    100gms.Tomatoes

    5 hot Green Chillies

    1tbsp.Fish Masala Powder

    2 tbsp ginger garlic paste

    1tsp.Turmeric Powder

    1tsp.Asafoetida (Hing)Powder

    Salt to taste

    few kokum petals

    5tbsps Oil

    3tbsps.Oil

    1small bunch Fresh Coriander Leaves to garnish

   

Remove the head and the tiny tail of the Dried Shrimps and wash the Shrimps clean under the Tap in a Colander to remove excess Salt.Set aside to drain.

Peel and dice the Potatoes in even sized pieces and chop the onions and tomatoes finely.Slit the hot Green Chillies lengthwise and mince the Coriander Leaves very finely.

METHOD

Heat Oil in a non-stick Wok and lower flame.Add the Asafoetida Powder and  kokum petals saute for 30 seconds.Fry the onions till almost browned.Add the slit green Chillies , ginger garlic paste
and fry till crisp and golden.Add in the diced Potatoes and fry till the aroma of the Vegetables wafts up.Add the Turmeric Powder and fry for 1 minute more.Now stir in the Chopped Tomatoes,Curry Powder and Salt to taste.Cover and cook with a little Water on the lid for 7-10 minutes on low flame till Potatoes are almost cooked.Add the drained Shrimp and steam covered for a further 7-10 minutes till well steamed and cooked through.Garnish with finely minced Coriander Leaves and shredded Raw Coconut and serve hot as a side dish with your meal.This tastes very good if teamed with hot steamed Rice and Dal, Chapati or Bhakari.

Satay Style Prawns Curry

Satay Style Prawns Curry

Ingredients

1 cup shelled prawns (1 cup after shelling )...
Salt - to taste
3/4 teaspoon red chilli powder or adjust as per your taste less spicy or more spicy
1/2 teaspoon coriander powder
1/4 teaspoon turmeric
Tamarind - a ball as big as a medium sized lemon or
kokam petals 5 -6
1 1/2 teaspoon Vaatan
3/4 vaati coconut milk ( fresh or tinned )
1 medium onion - finely chopped
1 potato peeled, and chopped into 1/8ths
2 green chillies
3 garlic petals peeled
1/2 cup chopped coriander

Method

Take the cleaned shrimp in a plate or bowl - add salt, red chilli powder, turmeric,
dhana pood, vaatan and apply evenly to the shrimp
Take the tamarind mixture with the little water, and squeeze the thick tamarind
pulp over the above mixture (about 2 tablespoons of thick pulp). Rub into the prawns.
Let the prawns marinate in the above masala for 30 minutes
(you can taste the masala to check for salt level etc.
In a vessel, add some oil and let it heat on a medium flame .
Smash the garlic petals, slit the chillies lengthwise and add to the heated oil
Saute for 10-15 seconds, then add the chopped onions and saute till the onions
become light golden brown. At this point add the marinated prawns along
with all extra dripping marinade - make sure to get as much of the marinade
in along with the prawns as you can.
Gently saute the prawns in the oil for 1 1/2 minute till they start changing color -
hyala CKP loka savtaalne mhantat bara ka!
Add the peeled potatoes to the mixture and stir for a minute longer
Take the other tamarind water - which should really not be too strong -
just a hint of ambatpana to the water, remove any tamarind solids from it,
and add the water to the cooking prawn mixture. You might have to add a
little more water - make sure that all the prawns and potatoes and covered.
This is a proper rassa dish - not a dry gravy, so do not skimp on the water.
Cover the pot with a lid and let the prawns cook for 5-7 minutes
Remove the lid and add the coconut milk to the prawns. Mix well, cover and cook again on a low flame for 7-8 minutes.
At this point add salt to the curry. Start with less and then increase more -
the tamarind will already have given some ambatpana, plus there was salt
in the marinade. You might also want to adjust quantities of water / coconut
milk depending on how much gravy you want.
Let the curry cook for 3-4 more minutes after adding the salt. Check on the
potatoes to make sure that they are cooked.
Once the potatoes are cooked, add the chopped coriander to the curry,
shut off the flame, and cover with a lid.
Enjoy with chapati and bhaat! Kolmabiche kalvan is one of those rare kalvans
in CKP cooking that actually uses onions. The final result should reflect an
aambat-tikhat taste. Experiment subsequent times with more or less tamarind,
more or less tikhat etc. per your taste

Kolambiche Kalvan (Prawn Curry)

Kolambiche Kalvan (Prawn Curry) CKP Maharashtrian Style

Ingredients
1 cup shelled prawns (1 cup after shelling )...
Salt - to taste
3/4 teaspoon red chilli powder or adjust as per your taste less spicy or more spicy
1/2 teaspoon coriander powder
1/4 teaspoon turmeric
Tamarind - a ball as big as a medium sized lemon or
kokam petals 5 -6
1 1/2 teaspoon Vaatan
3/4 vaati coconut milk ( fresh or tinned )
1 medium onion - finely chopped
1 potato peeled, and chopped into 1/8ths
2 green chillies
3 garlic petals peeled
1/2 cup chopped coriander

Method

Take the cleaned shrimp in a plate or bowl - add salt, red chilli powder, turmeric,
dhana pood, vaatan and apply evenly to the shrimp
Take the tamarind mixture with the little water, and squeeze the thick tamarind
pulp over the above mixture (about 2 tablespoons of thick pulp). Rub into the prawns.
Let the prawns marinate in the above masala for 30 minutes
(you can taste the masala to check for salt level etc.
In a vessel, add some oil and let it heat on a medium flame .
Smash the garlic petals, slit the chillies lengthwise and add to the heated oil
Saute for 10-15 seconds, then add the chopped onions and saute till the onions
become light golden brown. At this point add the marinated prawns along
with all extra dripping marinade - make sure to get as much of the marinade
in along with the prawns as you can.
Gently saute the prawns in the oil for 1 1/2 minute till they start changing color -
hyala CKP loka savtaalne mhantat bara ka!
Add the peeled potatoes to the mixture and stir for a minute longer
Take the other tamarind water - which should really not be too strong -
just a hint of ambatpana to the water, remove any tamarind solids from it,
and add the water to the cooking prawn mixture. You might have to add a
little more water - make sure that all the prawns and potatoes and covered.
This is a proper rassa dish - not a dry gravy, so do not skimp on the water.
Cover the pot with a lid and let the prawns cook for 5-7 minutes
Remove the lid and add the coconut milk to the prawns. Mix well, cover and cook again on a low flame for 7-8 minutes.
At this point add salt to the curry. Start with less and then increase more -
the tamarind will already have given some ambatpana, plus there was salt
in the marinade. You might also want to adjust quantities of water / coconut
milk depending on how much gravy you want.
Let the curry cook for 3-4 more minutes after adding the salt. Check on the
potatoes to make sure that they are cooked.
Once the potatoes are cooked, add the chopped coriander to the curry,
shut off the flame, and cover with a lid.
Enjoy with chapati and bhaat! Kolmabiche kalvan is one of those rare kalvans
in CKP cooking that actually uses onions. The final result should reflect an
aambat-tikhat taste. Experiment subsequent times with more or less tamarind,
more or less tikhat etc. per your taste

Malwani Prawns Curry

MALWANI PRAWN CURRY


Ingredients

Prawns (kolambi/jhinga), shelled and deveined 16 medium
Salt to taste
Coconut, scraped 1 cup
Onions, chopped 4 medium
Coriander seeds 2 teaspoons
Turmeric powder 1/4 teaspoon
Garlic, chopped 12 cloves
Whole dry red chillies, soaked 8
Oil 3 tablespoons
Kokum petals 5-6
Coconut milk 1/2 cup
Fresh coriander leaves, chopped 2 tablespoons

Method

Apply half a teaspoon of salt to prawns.
Reserve one tablespoon of coconut and dry roast the remaining coconut and one onion in a thick bottomed kadai over medium heat for two to three minutes, stirring continuously or till coconut turns light brown in colour.
Cool the roasted coconut and onion mixture and grind to a paste along with coriander seeds, turmeric powder, half the garlic and soaked red chillies.
Marinate prawns in this paste and set aside until required.
Heat oil in a pan.
Add remaining onions and remaining garlic.
Sauté on medium heat, stirring continuously till light golden brown.
Add the marinated prawns, kokum and one cup of water.
Bring it to a boil. Add salt.
Reduce heat and simmer for two minutes.
Stir in coconut milk and continue to simmer for two more minutes, taking care not to overcook the prawns.
Serve hot garnished with reserved coconut and coriander leaves.

Konkani Style Fish Curry

Konkani   Style   Fish   Curry


Ingredients-
2 no Fish fillets (cut into pieces)
2 nos Onion (chopped)
3 nos Tomatoes
3 nos Green chili (slit open)
1 MarbleSz Tamarind
¼ tsp Turmeric powder
½ cup Coconut milk
½ tsp Salt (or to taste)
2 tbsp Oil
10 nos Curry leaves
¼ tsp Mustard
Ingredients-2
5 nos Dry red chili
2 tbsp Coriander seeds
1 tsp Cumin seeds
1 tbsp Coconut grated


Method


Clean the fish and cut into pieces. soak tamarind in little water and squeeze out the pulp. Take a pan and dry roast these ingredients from Table -2 (Dry red chilies, Coriander seeds and cumin seeds) until it release nice aroma (2 minutes over medium flame). Remove and in the same pan dry roast the grated coconut until slightly golden. Now grind all the roasted ingredients to a fine powder and keep aside. If you have difficulty with grinding this small quantity, add little water and make it as a thick paste and keep aside.

Now heat oil in a sauce pan, splutter mustard and curry leaves.  Add the chopped onions, green chili and fry till they are evenly browned. Add the ground masala powder with turmeric and fry for few minutes. Add the chopped tomatoes, tamarind pulp, 1/4 cup water and salt. When this actually starts to boil, add the fish and cook for 5 minutes over low flame or until the fish is cooked through. When done, add the coconut milk and simmer for few minutes. Switch off and serve hot with rice.

Chenchada ( Bengali Cuisine )

Chenchada  ( Bengali Cuisine )

Ingredients

Ravas fish cut into 5 pieces 1 medium
Turmeric powder 1/4 teaspoon
Salt to taste
Oil 4 tablespoons
Sugar a pinch
Paanch phoran  1 tablespoon
Dried red chillies 2
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
Onions 3 small
Parval 3 medium
Brinjal 1 medium
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Cumin powder 1/2 teaspoon
Red tomatoes 2 medium
Split Bengal gram soaked 1 1/2 cups
Potato cut into cubes 1 medium
Red pumpkin (kaddu) boiled and cut into cubes 100 grams
Raw banana boiled and cut into cubes 1

For garnishing

A lemon wedge
A fresh coriander sprig

Method

Place fish in a bowl. Apply ¼ tsp turmeric powder and salt and set aside to marinate for 15 minutes.
Heat 2 tbsps oil in a non-stick wok. Place marinated fish pieces in the wok, cover and cook for 4-5 minutes. Flip and cook on the other side for 4-5 minutes. Switch off heat.
Heat remaining oil in a non-stick pressure cooker. Add sugar and saute till light brown. Add paanch phoran and sauté till fragrant. Break the dried red chillies and add. Add ginger and garlic and sauté for 1-2 minutes.
Finely chop onions in a chopper, add to the cooker and sauté for a minute.
Peel and roughly chop the parval and add to the cooker.
Slit brinjals, add to the cooker and sauté for a minute. Add red chilli powder, garam masala powder, a pinch turmeric powder and cumin powder sauté for 1-2 minutes.
Cut tomatoes into small cubes, add to the cooker and sauté for a minute.
Add bengal gram, salt, 3 cups of water, potato, pumpkin, banana and cook on high heat till 2 whistles are given out. Switch off heat. Open the lid when pressure reduces completely. Cook on low heat till the gravy thickens.
Place a round mould on a serving plate. Place the vegetables in the mould. Press lightly and remove the mould.
Place a piece of fish on top. Garnish with a lemon wedge and a coriander sprig and serve hot.

Masala Fried Fish

Masala Fried Fish

Ingredients

Boneless fish cut into 2 inch pieces 400 grams
Salt to taste
Turmeric powder a pinch
Lemon juice 1 teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 2 teaspoons
Cloves 3-4
Dried red chillies 3-4
Ginger 1 1/2 inch pieces
Garlic cloves 5-6
Tamarind pulp 1/2 teaspoon
Semolina (rawa/suji) 1/2 cup
Oil a little

Method

Sprinkle salt, turmeric powder and lemon juice on the fish pieces. Dry roast cumin seeds, coriander seeds, cloves till fragrant.
Put red chillies, ginger, garlic and roasted spices into a mixer jar and grind with a little water, salt, tamarind pulp till smooth. Apply this masala on the fish pieces all around and marinate for 10-15 minutes.
Roll them in semolina till well coated on all sides and drizzle a little oil on them. Brush the basket of the air fryer with a little oil and place the fish pieces on it.
Process the fryer at the highest temperature for 10-12 minutes. Serve hot.

Rohu Fish Fry

Rohu Fish Fry

Ingredients

Fish (rohu) - 400 gms cut into slice
Garlic Ginger Chilly paste - 3 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt as per taste
Mustard oil - for deep frying
Tamarind paste 2spoons
Lemon Wedge For Garnish
Lemon juice for marination.
Dry rice flour to coat


Method

Clean the fish properly . Add lemon juice.
Keep it aside for 5-6 minutes.
Once again wash the fish and drain out the water.
Now add garlic ginger chilly paste, red chilly powder, turmeric powder, tamarind paste and salt on the fish and mix it properly. Coat the fish with rice flour.
Heat oil in a frying pan when it is very hot add fish
pieces and fry.
Fry on both side till golden brown colour appears.
When fish turns golden brown remove from flame.
Fry the remaining pieces in the same way.
Serve it with salad or onion rings.

Dry Bombil Duck Curry

Dry Bombil Duck Curry

Ingredients:

Marination
7 to 8 Dried Bombay Duck ( Chopped into 2 to 3 halves)
1 tbsp Vinegar
1 t /s Haldi (Turmeric)
1 tbsp Chilli powder
1 t /s Salt


For Marination :
Firstly immerse the dried Bombay Duck in plain water for about 5 mins. Now make a
paste of Turmeric, Chilli Powder , Salt and Vinegar . Rub this paste on the chopped Bombay Duck .
Marinate for about 10 to 15 mins. In the meanwhile we will make the preparation of Dry Bombay Duck
Curry – Bombil Curry Recipe.

Ingredients for Curry:

2 Tomatoes
4 small sized Potatoes or 2 big sized Potatoes
6 small Brinjal of any kind ( I have used white Brinjal )
2 Green Chillies
4 Dry Kashmiri Red Chillies
2 Onion
1 t /s Haldi ( turmeric)
3 to 4 tbsp Dessicated Coconut Or Dry Coconut Powder
8 Garlic
1 Inch Ginger Chopped
2 tbsp Coriander seeds
8 to10 Black Pepper (Kalimiri)
1 t /s Ajwain
1 t /s Methi seeds (Fenugreek seeds )
1 tbsp Cummin Seeds (jeera)
1 tbsp Oil
3 strands of Coriander leaves
4 Kokam
Salt as per taste

Method:
Chop Potatoes, Tomatoes , Brinjal into medium size . Immerse Brinjal in water post chopping else it
will loose its color. Slice 1 Onion into thin slice.
Take Ajwain , Jeera , Haldi , Black Pepper , Dessicated Coconut, Red Chillies , Green Chilly , Coriander
seeds . Also slice the other Onion .
Add all the above masalas into a grinder to form a smooth paste .
This paste will be orangish in color.
Now add 1 2 tbsp Oil in the vessel . Once the oil is hot add chopped onions and stir until pink in color.
Its time to add the Marinated Bombay Ducks and fry them for 5 mins along with Onions . Put
Potatoes, Tomatoes , 1 green Chilly and stir for some time.
Now add the grounded curry paste and stir well .
Put chopped brinjals and add some water .
Add salt and cover the curry with lid for 10 mins. Now remove the lid and stir gently . Also add the
kokam to the curry now
Keep for 20 mins more once the potatoes are cooked. It means your curry is ready. Serve hot with
steamed rice and chapatis .
Garnish the curry with coriander leaves.

Tip:
1. Always immerse dried fish in water before cooking to remove the odor .
2. You could use the same procedure for other dried fish also.

Ambat Tikhat Surmai Che Kalvan

   Ambat  Tikhat  Surmai  Che  Kalvan (Sour Spicy Fish Curry)

 Ingredients
  King fish (surmai),cut into 1 inch thick slices, 8 to 9 slices or pieces
• Salt to taste
• Kokum petals 4
• Tirphal,pitted 5-6
• Dried red chillies 7
• Coriander seeds 2 teaspoons
• Scraped coconut 1 cup
• Turmeric powder 1/2 tspoon
• Tamarind pulp 4 tsp
• Oil 4 tbsp
• Fresh coriander leaves,chopped a few sprigs

Method
Apply salt to fish pieces and set aside for fifteen minutes. Soak kokum in
half a cup of hot water for fifteen minutes. Strain and use the water.
Grind tirphal in a quarter cup of water and strain. Use only the water.
Grind the red chillies with coriander seeds, coconut and turmeric powder
to a fine paste with half a cup of water. Add the tamarind pulp, triphal
water and one tablespoon of oil. Apply this masala to the fish pieces and
set aside for half an hour. Heat the remaining oil in a non stick pan. Add
the fish pieces along with the masala and sauté for one minute. Add half
a cup of water. Reduce heat, cover the vessel with a lid and pour a little
water over it. Cook for ten minutes and remove lid. Add kokum water
and bring to a boil. Add more water if necessary for the gravy should be
quite thin. Adjust salt. Garnish with coriander leaves and serve hot with
steamed rice.
  

Surmai Fish Curry With Surmai Fry

Surmai  Fish Curry With Surmai Fry

Ingredients
Surmai Fish - 1 medium - 7 -8 pieces
Green chillies - 3
Garlic - 7-8 (small)cloves
Ginger  1 inch
Coriander leaves - few sprigs
Tamarind paste - 1/2 teaspoon
Turmeric powder - 1 teaspoon
Lemon - 1/4
Red chilli powder - 1 teaspoon
Coconut - 1/4 cup (shredded)
Oil and salt

Method
1. Make a paste of 5-6 garlic cloves, green chillies and some coriander leaves.
2. Wash, clean and cut the fish into pieces almost 2 cms thick.
3.  Marinate the pieces with the green spice paste, turmeric powder, red chilli powder, salt,
     tamarind paste and juice of 1/4 slice of a lemon and let the fish relax at least for an hour.
 4. Meanwhile, make a smooth paste of shredded coconut with water.
5. Heat oil in a pan and add rest of the garlic cloves (2-3). When the garlic is light brown, add the
    marinated fish. Try not to break the pieces while stirring.
6. Add the coconut paste and some water. Adjust the salt and spices if you want. Add coconut paste
 7. Boil for 5 minutes.
This curry taste yummy with rice or chapati.


Surmai Fry

Ingredients
Surmai fish - 5 - 6 pieces
Ginger  - garlic paste - 1 tbsp.
Lemon juice - 1 tbsp
Rice flour- 1 tbsp
Turmeric powder - 1/4 tsp
Fish  masala powder - 1 tsp
Red chilli powder - 1/4 tsp
Oil - 2 tbsp
Salt as per taste

Method
1. Make incisions on a clean fish and apply salt and lemon juice on both sides and keep aside.
2. Meanwhile, in a bowl, mix ginger garlic paste, fish masala powder, turmeric powder, red chilli powder,  and rice flour. Adjust the amount of rice flour  to get a nice thick paste.
3. Apply this marinade to the fish on both sides and keep it for a couple of hours in the fridge.
4. Preheat ur pan.
5. Grease the pan with oil. Drizzle some oil on the fish  and cook it for 8-10 minutes.
Sprinkle some more lemon juice and relish.
 

Prawn / Shrimp curry (Kolambiche Kalvan)

 Prawn  / Shrimp curry (Kolambiche Kalvan)

Ingredients
Prawns / Shrimps - 1/2 kg
Onion - 1 cup chopped
Tomato  - 1/2 cup chopped (1 medium sized tomato)
Garlic - 7-8 cloves of garlic
Ginger - 1/2 inch
Green chilli - 2
Red chilli powder - 1 teaspoon (adjust it according to your taste, I love my prawn curry spicy)
Turmeric powder - 1/2 teaspoon
Coconut - 1/2 cup (shredded or chopped)
Tamarind - 1/2 teaspoon of tamarind paste (I use store bought one)
Salt - As per your taste
Asafoetida powder - 1-2 pinches
Coriander leaves - few sprigs for garnishing and the marinade.

Method
1.   Make a paste of 2 green chillies, 4 garlic cloves (medium sized), ginger and coriander leaves.
2.   Marinate prawns / shrimps with this paste, salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chilli
      powder and  1/2 teaspoon tamarind pulp. Set aside for at least an hour so that the shrimps / prawns
      soak up all the flavour.
3.  Heat oil in a pan and add 3-4 crushed garlic cloves. Brown them on all sides and add 2 pinches
     of asafoetida powder.
4.  Add chopped onion and saute'.
5.  When the onions are golden brown, add chopped tomatoes and saute'.
6.  When the tomatoes are soft, add the marinated shrimps / prawns and saute'. Add a tad bit water,
      cover and cook for 2-3 minutes.
7.   Meanwhile make a paste of the shredded or chopped coconut with the help of water. Alternatively,
      you can use coconut milk. But let me add, the taste of coconut milk and coconut paste is totally
     different. The coconut milk makes the curry creamy and mild, whereas go for coconut paste.
      It makes curry thick, flavorful and retains the spiciness.
8.   Add this coconut paste to the prawns / shrimps. Add water (around 1/2 cup). Add the rest
      of the red chilli powder and adjust the salt at this point. Cover and cook on medium heat for
     around 15 minutes or until the prawns / shrimps are cooked.
     Garnish with coriander leaves and serve hot with roti, chapati or rice. It is equally tasty
      with
   everything.

Sukat Lipte

Sukat Lipte

Ingredients

     250gms.Dried Shrimp(Suki Karandi/Sukat)

    150gms.Potatoes

    150gms.Onions

    100gms.Tomatoes

    5 hot Green Chillies

    1tbsp.Fish Masala Powder

    2 tbsp ginger garlic paste

    1tsp.Turmeric Powder

    1tsp.Asafoetida (Hing)Powder

    Salt to taste

    few kokum petals

    5tbsps Oil

    3tbsps.Oil

    1small bunch Fresh Coriander Leaves to garnish

   

Remove the head and the tiny tail of the Dried Shrimps and wash the Shrimps clean under the Tap in a Colander to remove excess Salt.Set aside to drain.

Peel and dice the Potatoes in even sized pieces and chop the onions and tomatoes finely.Slit the hot Green Chillies lengthwise and mince the Coriander Leaves very finely.

METHOD

Heat Oil in a non-stick Wok and lower flame.Add the Asafoetida Powder and  kokum petals saute for 30 seconds.Fry the onions till almost browned.Add the slit green Chillies , ginger garlic paste
and fry till crisp and golden.Add in the diced Potatoes and fry till the aroma of the Vegetables wafts up.Add the Turmeric Powder and fry for 1 minute more.Now stir in the Chopped Tomatoes,Curry Powder and Salt to taste.Cover and cook with a little Water on the lid for 7-10 minutes on low flame till Potatoes are almost cooked.Add the drained Shrimp and steam covered for a further 7-10 minutes till well steamed and cooked through.Garnish with finely minced Coriander Leaves and shredded Raw Coconut and serve hot as a side dish with your meal.This tastes very good if teamed with hot steamed Rice and Dal, Chapati or Bhakari.

Prawns Pickle

Prawns Pickle

Ingredients:

    1 kg  king prawns

    750 ml white vinegar or lemon juice

    1 tsp turmeric powder

    2  tsp red chilly pd

    4 tsps cumin seeds

     Piece of ginger

    15-20 cloves of garlic 

    7 tbsps oil

    Salt as per taste

Method

    Wash, shell and devein the prawns. Pat them dry with a paper towel.

     Mix salt to taste and the turmeric powder and rub into the prawns. Keep aside 

     to marinate for an hour.

    Grind the red chillies, ginger, garlic and cumin seeds into a thick, smooth paste 

     in a food processor by adding a little vinegar at a time.

    Heat 4 tbsps of oil on a medium flame and stir fry the prawns till golden.

    Drain on paper towels and allow to cool.

    Fry the spice paste you made earlier with 3 tbsps ofoil, till the oil beging to 

    separate from the masala. Now add the remaining vinegar (season if necessary)

    and cook on a medium flame for 15 minutes more. Allow it to cool fully.

    Place the prawns in a glass pickling jar and pour the cool spice mix over them.

    Mix well and allow to 'rest' for a few days before eating.

    Eat with rice and daal or just plain boiled rice.

Kolambi Bhaat

Kolambi Bhaat

Ingredients :

   1 cup rice, 

    ½ cup kolambi (shrimp),  

    1 tbsp ginger - garlic paste ,

    1 spoon tamarind paste

    1 spoon haldi pd

    1 spoon red chilli pd

    1 big onion,  

   1 tbs kala masala, 

    salt to taste

Method :

   Wash shrimp well and add salt and turmeric in it and mix well and keep aside

    Keep pan on stove and put three table spoon oil in it

    Add finely chopped onion in it and saute onion till it changes its colour

    Then add ginger garlic paste and fry again.

    Then previously washed rice to be added and saute ror some time.

    Add kolambi again sauté for five to seven minutes

    Add kala masala and then add 2 cup boiled water and also little salt to taste.

    Cover the pot and cook it on low flame

    Add red mirchi powder if needed

    When cooked remove pan from stove

    Then put tava on stove on low flame

    On this tava put pan and keep it for some time so that the rice cooks