Crabs Curry

Crabs Curry - Suresh Sawant

It's a my styled preparation
Crabs/Chimbori 5 / 6
Cleaned washed and cut into pieces
Take small leg pcs of crabs and grind with little water. Filter that water and keep aside 

Onions 2 big sliced
Garlic flakes 7 / 8 crushed
Ginger grated 1 / 2 t spoons
Grated Fresh coconut half cup Grated dry coconut grated qtr cup
B peeper 4 / 5
Jeera half t spoon
Dalchini small pce
Cloves 2
Green Corriander chopped
In a little oil roast whole spices then ginger garlic then onions then fresh coconut and then dry coconut till become golden brown .When cooled
grind to a fine paste. Keep aside

Tomato 1 medium chopped
Kokam petals 2 / 3
Malwani Masala 2 / 3 t spoons or as req
Kashmiri red chilly powder 1 t spoon or as req
Dry Corriander Powder 1 t spoon
OR
Red chilly Powder 2 t spoons
Kashmiri red chilly powder
Dhaniya Powder 1 t spoon
Garam masala powder 1 t spoon
Turmeric Powder little

Tempering of
Onion chopped 2 t spoons
Curry leaves few
Salt as per taste
Oil 2 / 3 t spoons for preparation
Green coriander for garnishing

In a kadhai add oil and heat it
Add onions and fry till become golden brown
Add tomato and saute till become soft
Now add masala powders and saute for a minute
Add crabs pcs and mix well and saute for 2 /3 minutes
Now add filtered water and wait for 2 minutes. Add hot water as required .
Cook on high flame till the boil come
Now add onion coconut paste green Coriander little Kokum petals and mix well put gas on sim.
Wait for 4 / 5 minutes. Transfer the ready stuff to a serving bowl and garnish with green Coriander. Your Crabs Curry is ready to serve.

Crab Masala

Crab Masala - Vidya Nayak Shenoy

( Recipe courtesy Laxmi Shenoy)

Recipe:
Ingredients for marination :
1)tamarind paste
2)ginger garlic paste
3) 1tbsp coriander powder
4) 1tsp cumin powder
5)salt
6) 2 tsp red chilly powder
7) pinch of haldi powder

Method

step 1) Mix all the above and marinate crab pieces in it for about an hour
step 2) Fry 2 chopped onions in kadai and once the onion turns light brown, add handful of curry leaves
and fry for one minute .
step 3) Now add the marinated crab and fry it in high flame and then simmer it till the crab gets cooked
and blend with the masala.

step 4) After switching off the gas, squeeze half a lemon over it(do not mix) and close the lid.

Bombil (Bombay Duck) Bujana

Bombil (Bombay Duck) Bujana - Prasad Naik

Recipe :

• First clean and wash Bombils and apply Salt and Lime on it and keep fot 10 minutes and then Rince it of with water. Keep aside till curry is ready. 
• In a Vessal take 4 big cut Onions (like a Salli-Straight Cut), 2 tbsp of Oil, 4 tsp Garlic Paste, 2 tsp Garam Masala, 2 tsp Red Chill Powder, 1/2 tsp Haldi, Salt 1 tsp, Fresh Corriander fine chopped 1cup. 
• Mix all this with your fingers by squzzing it gently in a Vessel. Put on gas for 5 minutes. Add 2 glasses of water, 2tsp Imli paste and sauté till its boiled. Add Bombil ( Bombay Duck) fish in boiling mix, put the lid on and put off the gas. Bombil cooks fast. 
• Do not overcook, as its very delicate fish. If overcooked it breaks and becomes messy. Garnish with more Fresh Chopped Coriander and enjoy Bombil Bujana with Rice Roti or Bhakri as you like. Serve Hot.

Mandeli in Green Curry

Mandeli in Green Curry - Prasad Naik

Recipe :
For making Green Paste : 

• 4 cups of Fresh Coriander , 5 Green Chillis, 1 Cup Garlic, Imli Paste 1 tsp, 1/2 Grated fresh coconut. In Mixer make a fine paste. 

Method : 

• In a Kadhai 2 tbsp Oil to be heated, 1 big fine chopped Onion to be made light Brown. Add Fine Green paste and saute till the Rawness of Green Masala and Garlic goes. 
• Take one Boil. Now add 1 tsp of Salt and then add cleaned Mandeli ( No Marination Required) and take just one boil. This fish is very tender so do not over cook.
• Your Mandeli in Green Curry or Mandeli Cha Hirva Kalvan is ready to serve.

Rahu Fish Gravy

Rahu Fish Gravy - Prasad Naik

Recipe : 

• Cut Cleaned washed Rahu Fish pcs to be Marinated with Salt and Haldi for 1 hour and to be shallow fried in Groundnut Oil and kept aside.
• For Gravy : Heat up Groundnut oil and add Panch Puran (Soaff,Ajwain,Rai,Kalaunji & Methi) with more of Soaff. Add Jeera, Kadipatta, and 1&1/2 Fine Chopped Onion. Sauté till Onions are translucent and gives a aroma of Panch Puran.
• Masala : Yellow Rai, Khaskhas, Imli, Fresh Coriander, Fine Chopped Green Chillis, Few Kashmiri Dry Mirchi for colour, to grind in a mixer. Now Masala for Gravy is Ready.
• Once the Onions are soft add 1tsp of Garlic Paste and 1/2 tsp of Ginger Paste & Salt to taste. Sauté for 2 minutes till GG paste's rawness goes, add Grounded Masala, mix well and sauté on slow flame till Oil separates. Now add Tomato Puri and sauté for a while. Add water for gravy consistency as required, take a boil till Tomato Puri is cooked and thickens the gravy. 
• Now add Fried Rahu Fish and take a boil till fish is well blended with a Gravy. Garnish with Chopped Fresh Coriander and your Rahu Fish Gravy is ready to serve.

Pomfret Curry

Pomfret Curry - Prasad Naik

Recipe :

• Cut and cleaned pomfret Pcs were taken. 
• For Grinding Masala : 20 Bedgi Mirchi, 1 tsp Roasted Coriander seeds, Fresh 1/2 Grated Coconut, 10 pods of Garlic,1 Onion, 5 seeds of Methi, One small ball of Imli, 1/2 tsp Haldi. Make a fine paste in a Mixer adding water. 
• Heat 2tbsp of oil in Vessel, add 1 fine chopped Onion, 1 tsp Ginger Paste and 1 tsp Green Chilli paste. Saute till Onions are translucent. 
• Now add Grounded Paste by adding a glass of water and take one boil. Now add Pomfret cut Pcs. Take one more boil, as Pomfret cooks very fast. Gas off. Now your Pomfret Curry (Kalvan) is ready to serve with hot Boiled Rice. Today I had with Neer Dosa.

Jawala ( Dry Baby Prawn) Bharva Baigan

Jawala ( Dry Baby Prawn) Bharva Baigan - Prasad Naik

Recipe : 

• Take 1 Cup of Cleaned Jawala in a bowl and keep aside. First slit Brinjol - Baigan in 4 parts without breaking the tip. Dip them in Haldi and Salt water for 15 minutes, take them out and keep them aside. 
• Masala : Preparation- 4 Onions long slit, 2tsp Jeera Powder,2 tsp Ginger Paste, 2 tsp Amchur (Dry Mango Powder) 2tsp Garlic Paste, 2 tsp Garam Masala, 1 tsp Red Chilli Powder, 1tsp Salt, 1 cup Chopped Fresh Coriander, 1 tsp Oil 1 Cup Jawala - Dry Baby Prawns. 
• All to be mixed and Stuff in Baigan. In Kadhai put 2 tbsp of Oil and fry 1 Chopped Onion and sauté the it till Onions are brown. Add Masala Filled Slit Baigan into Kadhai. 
• Add 1Cup Water along with leftover Stuffing Masala in Kadai for Baigan to cook well. Close the Kadhai with lid for 10 minutes. Then toss the Baigan softly on other side. Cook till Baigan becomes soft and nice. 
• Your Jawala (Dry Baby Prawn)Bharva Baigan is ready to serve.

Prawn Balchao

Prawn Balchao - Prasad Naik

Recipe :

• Marinate peeled & Cleaned Prawns with 1 tbsp of Ginger Garlic paste, 1/2 tsp of Salt and keep aside for 15 minutes. On non-stick Tava spread marinated Prawns without oil on slow fire till entire marinade is coated on Prawns and water of GG paste is separated and evaporated. 

For Masala Paste: 

• Take 12 Badgi Mirchi, 5 Cloves,1inch Cinnamon, 20 pods of Garlic and 1 tsp each of Rai and Jeera. Now grind all these ingridants in a mixer by adding 2 tbsp of Vinegar and 1 glass of water.

Method : 

• Now in a Vessel heat 2 tbsp of oil by adding 2 big grated Onions till they are soft. Then add 4 grated Tomatoes and sauté till oil separates. Add 1 tsp Salt and 1 tsp of Sugar to give caramelized colour. 
• Now add the Grounded Masala paste and the Prawn with a glass of water. Keep staring till the gravy is thicken for 10 minutes and your Prawn Balchao is ready to serve.

Sukkati Chi Chatni

Sukkati Chi Chatni - Prasad Naik

Recipe :

• Clean the Dry Small Prawns-Sukkat and roast it on Tava by adding little oil. Add Red chilli powder and little Salt so that chilli powder gets coated on Sukkat. 
• Take it off Tava when Sukkat becomes crisp. This can be eaten as it is by mixing fine chopped Onion, Fresh Corriander by adding lime juice. Tastes excellent with simple Rice and Daal. 
• Sukkat Chatni: Take 12 roasted Bedgi Mirchi (or as per your spicy taste) 12 pods of Garlic, take out a juice of Lime Sized Tamerind or 1 table spoon of thick Tamerind paste. 1 cup fresh grated Coconut. 
• Add all ingridents in Mixer and make fine Orange Color chatni out of it. Add Roasted Sukkat in this Orange Chatni, mix well and your yummy Sukkat Chatni is ready to serve.

Prawn Curry

Prawn Curry - Prasad Naik

Recipe :

• 1 Bigcup of cleaned without shell prawns, 
• 20 Bedgi Mirchi and 1 tsp Coriander seeds Roasted together. Roasted Bedgi Mirchi & Coriander seeds, Fresh 1/2 cup Coconut, 1 onion, 5 seeds of Methi, one small ball of Imli, 1/2 tsp Haldi. Add all these ingredients in a mixer with water and make fine paste. 
• Heat 2tbsp of oil in pan add 1 fine chopped onion, saute till translucent and Prawns with 1cup of water. Cook till it boils as Prawns do not take much time to cook. Add grounded fine paste and boil. 
• Now take 20 pods of lightly crushed Garlic make Bhagar in hot oil till Garlic are golden brown. Add them in boiling mixture and your Prawn curry (Kalvan) is ready to serve with hot boiled Rice.

Malvani Fish Curry

Malvani Fish Curry - Anagha Kulkarni

Recipe :

• Take fish of your choice, marinade for half an hour with salt, turmeric powder & red chilli powder. *In a pan add a spoonful oil, add chopped onion, coriander seeds, black pepper, cinnamon stick, Shahi jeera, one cardamom, red chillies, grated coconut, roast it and grind it into a smooth paste . 
• Again add it into the pan in some oil. On a medium heat fry it for 5 minutes,add curry leaves, add water, let it boil. Now add tamarind pulp, Kashmiri chilli powder (for color) & salt. 
• Add the marinated fish and cook it. Serve. (Readymade malvani masala is also available ) 

Bangada Loncha or Tikhala

Bangada Loncha or Tikhala - Prasad Naik

Recipe : 

• Roast 15 Bedgi Mirchi and 1/2 cup of coriander seeds. Keep aside till it cools. Take one full cup of Garlic Pods and 1/2 big onion chopped, 4 pods of Tirphala, 1/2 tsp of Haldi and Lime size Tamarind ball. Place all ingredients in a Grinder and make a Orangish Red paste. 
• In Kadhai heat up 3 tbsp of oil, saute 1/2 big onion fine chopped till it's brown, add the grounded paste in to it till it boils and leaves the aroma of Garlic. 
• Add salt to taste, add the Bangda pcs into it till fish is cooked. Add 12 seeds of Tirphala. Keep the lid for 2 min. Put off the gas and Loncha/ Tikhala is ready.

Note : It's very spicy Recipe and Goes well with plain Daal and Rice or just with Rice. It can stay in fridge for a week or 10 days. It's better to eat it next day as Bangda absorbs the Tirphala flavour. It's real yummy...

Bengoli Type Rahu (Sweet Water) Fish Curry

Bengoli Type Rahu (Sweet Water) Fish Curry - Prasad Naik

Recipe :

• Clean and wash fish pcs. Marinate for 30 minutes by applying Haldi/ Salt/Little Mustered Oil. Then fry the pcs in smoky Mustered Oil till Fish is fried nicely Brown. 

Masala for Curry : 

• 5 green chillies, 4tsp Khaskhas (Poppy Seeds),5 pods of Garlic, 1/2 inch Ginger to be grounded in mixer to fine paste. 
• Tadka : Heat the mustered oil to smoke and then reduce the gas flame. Add 4 Onions slit, 2 tsp Panch Puran mix, 1tsp Rai, 2 fine chopped Tomatoes,1tsp salt, 1cup fresh coriander fine chopped,2 tsp Garlic paste. 
• Sauté and mix well. Add Grounded Paste, add 1/2 tsp of Haldi,1tsp Kashmiri red chilli powder and sauté till oil is separated from the mix. 
• Add 4 Glasses of water or as the consistency of curry you want, add Fried fish and take one boil. Gas off and your Bengoli style Sweet Water Fish Curry is ready to serve.

Fish Biryani

Fish Biryani - Anjana Kamath

Recipe :

• 1/2 kg fish marinate in ginger garlic paste 1tbsp, limejuice4tsp, salt and red chilli pd for 1hour.
• Grind 10green chillies, 1pod garlic, 1tsp garam massla pd, dhania pd 1tbsp, turmeric pd. 
• In a pan add oil fry 3onions, paste, tomato3, salt and1tbsp paste of khus khus and coconut., 
• Add coriander leaves, add fish and carefully turn the fish, after 5 min remove the fish, add half cooked rice to the masala, fried onions, ghee and keep it dum for 10 min.
• Just mix the rice and serve with fish.

Raja Alle Piyav ghalnu Gashi

Raja Alle Piyav ghalnu Gashi - Gayathri Pai

For the recipe, Please follow this link,

http://gayathrifoodbytes.blogspot.in/2015/03/raja-alle-piyav-ghalnu-gashi-mackerel.html#more

Raza Kothambari Methi Ghassi

Raza Kothambari Methi Ghassi - Nutan Shenoy-Kini

Recipe:

Kothambari chike chadti gheuchi n 5-6 methi seeds telatu bhajuche. Techi varlele telatu sukhi mirsanga. Ardha sankeshwari ghey ardha bedgi. Mirsang bhaji. Soyi chinchamb mirsang kothambari n methi laana vati. Boil to gravy consistency. Add salt. Add marinated fish (turmeric n salt). Boil n serve with rice. Magiri khauchechi.

Mandeli Bhujana

Mandeli Bhujana - Prasad Naik

Recipe :

• First clean and wash Mandeli and apply Salt and Lime on it and keep for 10 minutes and then Rince it of with water. 
• Keep aside till curry is ready. In a Vessal take 4 big Grated Onion (like a salli-Straight Cut), 2 tbsp of Oil, 4 tsp Garlic Paste, 2 tsp Garam Masala, 2 tsp Red Chill Powder, 1/2 tsp Haldi, Salt 1 tsp, Fresh Corriander fine chopped 1cup. 
• Mix all this with your fingers by squzzing it gently. Put this Vessel on gas for 5 minutes. 
• Add 2 glasses of water, 2tsp Imli paste and sauté till its boiled. Add Mandeli fish in boiling mix, put the lid on and put off the gas. Mandeli cooks fast. 
• Do not overcook, as its very delicate fish. If overcooked it breaks and becomes messy. Garnish with more Fresh Chopped Coriander and enjoy Mandeli Bujana with Rice.

Bangda Loncha or Tikhala

Bangda Loncha or Tikhala - Prasad Naik

Recipe:

Roast 15 Bedgi Mirchi and 1/2 cup of coriander seeds. Keep aside till it cools. Take one full cup of Garlic Pods and 1/2 big onion chopped, 4 pods of Tirphala, 1/2 tsp of Haldi and Lime size Tamarind ball. Place all about ingredients in a grinder and make a Orangish Red paste.
In Kadhai heat up 3 tbsp of oil, saute 1/2 big onion fine chopped till it's brown, add the grounded paste in to it till it's boiled and leaves the aroma of Garlic.Add salt to taste, Add the Bangda pcs into it till fish is cooked. Add 12 seeds of Tirphala. Keep lid for 2 min. Put off the gas and Loncha/ Tikhala is ready. It's very spicy Recipee and Goes well with plain Daal and Rice or just with Rice. It can stay in fridge for a week or 10 days. It's better to eat it next day as Bangda absorbs the Tirphala flavour. It's real yummy...

Pedve Alle Piao Ambat

Pedve Alle Piao Ambat - Nutan Shenoy-Kini

Recipe:
Grind to a paste coconut grates, roasted coriander, red chillies n tamarind. Add water. Let it boil. Chop onion n ginger finely. Add them raw to the masala. Add green chillies slit. Boil well adding turmeric pwdr n salt. Now add the cleaned fish. Boil n its ready to be served with steamed rice

Pedvachi Sasam Phannachi Phanna Upkari.

Pedvachi Sasam Phannachi Phanna Upkari - Sabitha Shenoy
Recipe: This tastes great with small sardines. I used medium sized ones.For 11 sardines-(Nearly 1/2 kg), Roast in oil 11 byadgi chillies and 15 long spicy chillies. one can use spicy chillies on its own depending on one's spice level. then grind it with roasted 1 table spoon coriander seeds and turmeric(roast coriander seeds in coconut oil and at the end add turmeric) to not so smooth p[aste with a marble size tamarind. add it to cleaned sardine, add salt and cook. Once half done add a seasoning of coconut oil and mustard. A spicy fragrant curry is ready which goes very well with Boiled rice.