Prawn Balchao
Ingredients :
1 kg. Praws(shelled and deveined)
2 tsps. Salt
2 tsps. Tumeric powder
300 ml. Oil
1 onion (cut fine)
8 curry leaves
1 garlic pod paste
5 inch ginger
4 or 5 tbsps Galmbo Balchao (shrimp preserve)
3 tsps. Sugar
Preparation :
Wash the prawns well and drain out the water completely. Apply salt and turmeric powder and allow to stand for 2 hours. Drain out any water that collects.
Heat the oil in a large pan, fry the onions till tender, add prawns and fry them well.
In another pan, heat the remaining oil, add curry leaves, ginger-garlic paste and Galmbo Balchao (shrimp preserve).
Stir-fry on slow fire for a few seconds. Mix the fried prawns and sugar. Simmer for 2 minutes and keep the pan down from the fire.
Cool and bottle. Please do not use water at all.
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Ambot Tik
Ingredients :
½ kg fish preferably skate, shark or catfish
10 dry red chillies
¼ tsp cumin seeds
4 peppercorns
¼ inch piece turmeric
4 flakes garlic
½ inch piece ginger
a small (marble size) tamarind
1 onion (sliced fine)
2 tbsp oil
Preparation :
Clean and wash the fish. Cut into desired pieces, apply salt and keep aside. In the meantime grind the above ingredients in a little water.
Fry the onion in oil till it turns brown. Add the masala and fry a bit. Add a cup of water, allow to boil and then add the fish pieces. Cook till tender on slow fire. Add salt and vinegar if necessary.
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Crab Curry
Ingredients :
Chilies 25-30 nos.
Coriander seeds 2 tbsps.
Cummin seeds 1 tsp.
Fenugreek seeds 1 tsp.
Pepper 1 tsp.
Turmeric powder 1/2 tsp.
Garlic 6-8 flakes
Tamarind Lime size
Coconut, grated 1 no.
Onion, chopped 1 no.
Salt To taste
For Seasoning:
Onion, chopped 1 no.
Coconut oil 2 tbsps.
Preparation :
Fry the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds and pepper in a little oil.
Grind together the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds, pepper, turmeric powder, garlic and tamarind to a fine paste.
Saute the onions in oil, till slightly brown.
Then add the crabs, mix well & keep for a while till they change colour.
Next add the roasted ground masala and cook for a while.
Now add the tamarind water and simmer on low heat.If you require gravy then add water or else keep it dry.
Serve hot with rice.
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Fish Reacheado
Ingredients :
1 pomfret
½ a lemon
salt to taste
20 red chillies
6-7 pc cloves
2 pc cinnamon
5 pc green cardamoms
¼ tsp cumin seeds
¼ tsp black pepper corns
2 pc ginger
1 pod of garlic
2 tsp oil
1 large chopped onion
1 tsp sugar
Preparation :
Soak red chillies, cloves, cinnamon, green cardamoms, cumin seeds, black pepper corns, ginger and garlic in toddy vinegar for 12 hours. Then grind to a paste.
Sauté onions in 1 tsp oil on low flame till brown. Add sugar. Now add the sautéed onions to the prepared paste. The recheado masala is now ready.
Clean and cut fish, then stuff it with reacheado paste. Add salt and lime juice. Refrigerate below 5 degrees centigrade 1 hour. Then shallow fry fish in 1 tsp oil for 7-8 minutes each side.
Fish reacheado is ready. It's best served hot with goan bread. Mackerels can also be used in place of pomfret.
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Goan Fish Head Curry
Ingredients :
500 gm fish head
50 gm oil
100 gm tomatoes
05 gm curry leaves
10 gm turmeric
15 gm chilli powder
100 ml coconut milk
salt to taste
Paste
100 gm onions
50 gm coconut
20 gm coriander seeds
10 gm cumin seeds
20 gm peppercorns
30 gm green chillies
40 gm garlic
20 gm ginger
200 ml vinegar
Preparation :
Clean the fish head and cut into pieces of required size. Grind the ingredients for the paste with the vinegar.
Chop the tomatoes. Heat oil and add paste, sauté on a slow fire for 15 minutes.
Add the rest of the ingredients except the coconut milk and cook for 5 minutes.
Add the fish head and 100 ml of water. Bring to a boil. After the fish heads are cooked mix in the coconut milk and boil for 5 minutes.
Serve hot with rice.
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Fish Caldine
Ingredients :
1/2 Kg fleshy fish steaks (prawns may be substituted)
1 coconut
1/4 tsp cummin seeds
6 peppercorns
2 tsp coriander seeds
1 inch piece turmeric (or 1 tsp ground)
2 onions, sliced
1 tomato , sliced
2 tblsp oil
2 green chillies sliced lengthways (or more if desired)
salt and vinegar to taste
Preparation :
Clean and wash the fish. Cut into small steaks, rub in salt and vinegar and
set aside.
Grind the spices. Extract a thick milk from the coconut (see intro).
Add the ground spices to the coconut and pass through the blender again to extract a thin milk.
Fry the onions and tomato in the oil, add the thin coconut milk. Bring to
the boil and add the chillies, fish and thick coconut milk.
Simmer until fish is cooked.
Caldine is also prepared using hard boiled eggs or bhindi (okra/ladies
fingers).
Serve with plain boiled rice.
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Fish Mayonnaise
Ingredients :
Ingredients for poaching
1 Kingfish
½ onion sliced
½ tomato sliced
Juice of 1 lemon
Salt & Pepper to taste
Ingredients
3 tbsps minced celery
½ tsp minced onion
1 tsp parsley
1 finely chopped green chilli
½ cup mayonnaise
2 tbsp fish stalk
Chilli powder, mustard powder to taste
Ingredients for garnishing
Cabbage, Capsicum, Carrot
Ingredients for white sauce
1 leveled tbsp butter
1 ½ tbsp flour
½ cup stock
Salt & Pepper to taste
Preparation :
Clean the fish keeping it whole. Poach it lightly with little water, ½ sliced onion, ½ sliced tomato, juice of 1 lemon, salt and pepper.
When cooked, retain the head and the tail. Remove the skin, bones and the flesh. Flake the fish and grind it to a very smooth paste.
Mix the flesh with 3 tbsp white sauce (see method below), 2 tbsp mayonnaise, 2 tbsp fish stalk, minced celery, parsley, chilli and onion seasoned with chilli powder and a pinch of mustard powder.
Position the head and tail on a serving dish and place the seasoned mixture in position. Add the remaining white sauce, mayonnaise and lime juice.
Make fine strips of carrot and decorate with shredded cabbage, carrot and capsicum.
To prepare White sauce
Melt the butter, add the flour and cook for 2 minutes without browning, stirring throughout.
Remove from the heat and gradually add the ½ cup stock. Mix until well blended.
Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt and pepper and mix well.
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