Contents

0.INTRODUCTION

1.EAST INDIAN BOTTLE MASALA

2.GREEN CURRY SPICE POWDER

3.GARAM MASALA POWDER

4.VINDALOO MASALA POWDER

5 .GARAM MASALA 2

6.SURMAI (KINGFISH)CUTLETS

7. THAI VEGETABLE RED CURRY AND THAI FISH CUTLETS

8.SHARK AMBOTIK AND SHARK FISH CUTLETS

9.SHARK FISH CUTLETS 2

10.SHARK CUTLETS WITH GREEN MASALA

11.FISH CUTLETS (MUSHI / MORI/ MILK SHARK) SERVED WITH CAULIFLOWER PEAS CURRY AND RICE

12.MACKEREL CUTLETS

13.MIX VEGETABLES AND DRY BOMBAY DUCK CURRY WITH FISH CUTLETS

14.FRESH FENUGREEK LEAVES (METHI LEAVES) BOMBAY DUCK (DRY BOMBIL )AND POTATO STIR FRY SERVED WITH KING FISH CURRY, RICE & KING FISH FRY

15.GREEN MASALA BOMBAY DUCK CURRY

16.BOMBIL BATATA GRAVY

17.TEL KANDA OF BOMBAY DUCKS

18.EAST INDIAN CRISPY MASALA FRY BOMBAY DUCK

19. DRIED BOMBAY DUCK CHILI FRY 2

20. TEL-KANDA OF BOMBAY DUCKS DRY BOMBAY DUCK CHILI FRY

21.AMBOWNIE OF BOMBAY DUCKS

22.FRIED BOMBAY DUCKS AND PLAIN CURRY SERVED WITH RICE

23.POMFRETS STUFFED WITH FRITHAD MASALA

24.RECHAEDO MACKEREL/RECHEADO POMFRET

25.RECHEADO FRIED MACKEREL

26.FISH THALI

27.FRIED POMFRET WITH GREEN MANGO CURRY

28.STUFFED POMFRETS IN EAST INDIAN MOILEE MASALA

29.MACKEREL IN CHILI GARLIC MASALA

30.FISH MASALA PREPARED WITH SPICES AND EAST INDIAN BOTTLE MASALA

31.MASALA STUFFED POMFRET

32.GREEN MASALA FRIED POMFRETS

33.PRAWN CHILI FRY SERVED WITH DAL, RICE AND FRIED BOMBAY DUCKS.

34.MASALA STUFFED SQUIDS AND BATTER FRIED SQUIDS

35. STUFFED GREEN MASALA POMFRET FRY

36.SHARK FISH CUTLETS WITH KASURI METHI

37. EAST INDIAN FISH MOILEE

38.FRIED KING FISH WITH MOLIEE MASALA

39.STUFFED POMFRET FRY WITH BOTTLE MASALA

40.MACKEREL CURRY AND FRIED MACKEREL IN VINDALOO MASALA

41.FRIED MACKRELS WITH CURRY AND RICE

42.CALDINE FISH CURRY

43.KING FISH CURRY, FRIED KING FISH, SQUID AND SPRING ONION STIR FRY SERVED WITH RICE

44.POMFRET CURRY WITH RAW MANGO

45.MANDELI CURRY ( GOLDEN ANCHOVY) WITH RAW MANGO AND FRIED MANDELIS

46.POMFRET CURRY WITH TEMPRADE MASALA

47.POMFRET CURRY AND FRIED STUFFED POMFRET WITH CHINCHOWNI MASALA.

48.FRIED MACKEREL AND CURRY RICE

49.LONVAS CURRY WITH RAW MANGO AND MACKEREL STUFFED WITH TEMPERADE MASALA

50.AMPHADE CURRY

51.SHARK FISH CURRY

52.RAW MANGO CURRY IN KUJIT MASALA (EAST INDIAN KUJIT CURRY)

53.POMFRET CURRY RICE AND FRIED POMFRETS

54. POMFRET CURRY WITH TEMPRADE MASALA

55 CHINCHONI /CHINCHOWNI FISH (RAWA(SEMOLINA)S) CURRY

56.KING FISH CURRY AND FRIED FISH

57.FISH CURRY WITH RICE STUFFED MASALA POMFRETS AND BATTER FRY SQUIDS

58 MACKEREL CURRY AND MASALA STUFFED MACKEREL FRY

59.ATLANTIC SALMON SERVED WITH VEGGIES AND A COCONUT GRAVY

60. ATLANTIC SALMON WITH STIR FRY VEGGIES AND PASTA SALAD (RECIPE 2)

61.NORWEGIAN SALMON SERVED WITH COUSCOUS AND BROCCOLI TOSSED IN OYSTER SAUCE

0.INTRODUCTION

Welcome to the vibrant world of coastal cuisine, where the flavors of Goa, Bombay East Indians, and Mangalore converge to create an exquisite tapestry of taste and tradition. In this fish recipe cookbook, embark on a culinary journey infused with the rich cultural heritage and culinary expertise of these coastal regions. From spicy and tangy Goan fish curries to aromatic East Indian delicacies and the robust flavors of Mangalorean cuisine, each recipe invites you to savor the essence of coastal living. Whether you're a seasoned chef or an enthusiastic home cook, let this collection of recipes be your guide to unlocking the secrets of coastal Indian cooking and delighting your senses with every flavorful bite.

In this book we have a variety of 61 different recipes from curries, cutlets, stir fry and fish fry. Most recipes can be replaced with prawns and crab for example ambotik, green curries, amphade, moilee and red masala red curries.

Get ready to dive into a world of tantalizing spices, fresh seafood, and unforgettable dining experiences.

1.EAST INDIAN BOTTLE MASALA

I have learnt making East Indian bottle masala by watching and helping my mother during my childhood days. About 20 different spices were sundried for 2-3 days and then roasted on a pan. We would then take it to a mill to grind. Afterwards we would bottle them up in well sterilized bottles and ready for sale.

INGREDIENTS
500 grams Kashmiri chilies
5 grams cloves
5 grams naikaiser(cobra saffron/cassia buds)
5 grams kababchuni(all spice)
5 grams cardamom
5 grams Tirphal(indian sichuan pepper)
5 grams maitpartri(mugwort)
5 grams shahjira
8 grams javitri(mace flower)
8 grams star anise
8 grams cinnamon
50 grams turmeric
30 grams teel(sesame seeds)
30 grams Khus Khus (poppy seeds)(poppy seeds)
60 grams wheat
40 grams pepper corns
50 grams coriander seeds
15 grams mustard seeds
25 grams cumin seeds
10 grams fennel seeds(saunf)

Method
Sundry the above spices for 2 to 3 days.
When chilies are nice and crisp, Dry roast the chilies. Also, dry roast all above spices.

Once cooled down dry grind chilies separately.
Then dry grind the spices in the mixer keep sifting and grinding to get a fine powder.
Mix both together and bottle once cool. 

2.GREEN CURRY SPICE POWDER

Coriander seeds 100 grams

Cumin seeds 50 grams

Pepper corns 40 grams

Cardamom 7 grams (30 cardamom)

Cinnamon 6 grams

Cloves 5 grams (64 cloves)

Turmeric 8 grams

Dry roast all the ingredients well. Allow to cool.

Dry grind the spices. Sift well. Fill in airtight bottles.

Total weight after grinding 190grams.

3.GARAM MASALA POWDER

Ingredients

100 grams cinnamon

40 grams cloves

40 grams cardamom

40 grams peppercorn

20 grams star anise

20 grams javitri

10 grams bay leaf

Method

Dry roast all the above ingredients. Allow to cool. Dry grind to fine powder.

Sift the powder.

Fill in airtight bottle.

Total weight around 250 grams of garam masala.

4.VINDALOO MASALA POWDER

This masala is good for frying king fish steaks, Bombay ducks, frying chicken and pork chops

Ingredients

200grams red Kashmiri chilies

60 grams cumin

3-inch turmeric

Method

Sun dry the chilies, cumin and turmeric for 3 days. The chilies should turn crisp.

Then remove the stems of the chilies.

Dry roast each ingredient. Cool. Then powder it fine.

For fish fry /chicken fry /pork chops

add the vindaloo powder with ginger garlic paste vinegar and salt.

5 .GARAM MASALA 2

A powdered spice mix used for flavouring Meat Dishes.

Made this Tempero spice powder my way, with a slight change.

(East Indian Tempero (A seasoning to flavour Dishes) Di Cuddi)

Ingredients

100 grams Cinnamon

40 grams cloves

40 grams cardamom

40 grams peppercorns

20 grams Star anise

10 grams Javitri / mace flower

10 grams bay leaf

5 grams all spice

5 grams Triphal /schezwan pepper corn

10 grams saunf /fennel seeds

10 grams methi seeds /fenugreek seeds

10 grams Shah Jeera/black cumin

Dry ingredients in the sun, lightly roast, Dry grind the spices, sift well, and bottle

used for flavouring Chicken, mutton, beef, or Pork.

6.SURMAI (KINGFISH)CUTLETS

Ingredients

4 slices of Surmai(Kingfish)

6 finely diced onions

Coriander leaves chopped fine.

Green chili 2

Spices Coriander powder, cumin powder, pepper powder and turmeric powder.

Salt to taste

1tsp Apple cider vinegar

Ginger garlic paste.

Marinate the fish in turmeric and chili powder.

Ginger garlic paste. Salt

Fry the pieces.

Stir fry the finely chopped onions.

Add ginger garlic paste and stir fry.

Add the spices Coriander powder, cumin powder, turmeric powder, pepper powder Stir fry

Add salt and Coriander leaves chopped.

De bone the fish fillets add to the stir-fried onion mix.

Allow it to cool. Once cooled add one beaten egg, just a tbsp rice flour Mix well.

Form into cutlets Roll in rice flour and Rawa(Semolina) mix Shallow fry on medium heat.

7. THAI VEGETABLE RED CURRY AND THAI FISH CUTLETS

Ingredients

4 Kashmiri chilies

1tbsp coriander seeds

½ tsp cumin seeds

½ tsp pepper corns

¼ tsp fennel seeds

¼ tsp turmeric powder

5 basil leaves ½ tsp tamarind

1 big onion sliced.

2 tsp ginger and garlic paste.

Grind all the above with little water to a fine smooth paste.

400grams mix vegetables.

Sauté 2 finely chopped onions. Add the ground paste and stir fry for a minute. Add the vegetables and mix well, adding some water and salt to taste allow it to cook for a while. when vegetables are half done add thin coconut milk (1cup) along with it add 6 kaffir lime leaves and 6 to 8 basil leaves and very finely chopped 1tsp lemon grass stalk.

When vegetables are done add one green chili and add ½ cup thick coconut milk.

Let it come to boil. Switch the gas off.

Thai fish cutlets

4 kaffir lime leaves,5 basil leaves, 1tsp lemon grass stalk finely chopped and a handful of coriander leaves with stem and 1 or 2 green chilies. Grind to paste with tsp of soy sauce and tsp ginger and garlic paste. 

Boil three cleaned washed and cut shark fish.

Stir fry 3 finely chopped onions lightly add the ground paste and stir fry. Add the shark pieces and salt as per taste. Once cooled add 1 lightly soaked bread slice piece.

Mix well form into shape dip in egg mixture and then breadcrumbs or Rawa(Semolina). shallow fry.

8.SHARK AMBOTIK AND SHARK FISH CUTLETS

Ingredients

For Ambotik curry

9 Kashmiri chilies

1 tsp cumin seeds

1/2 tsp peppercorns

1/2tsp turmeric

1 tbsp ginger garlic paste.

Bit of tamarind

1/4cup goa coconut toddy vinegar and 1 onion

Grind all the above to paste adding little amount of water to grind the paste.

Method

Heat oil, add mustard curry leaves and 1onion sliced stir fry till brown.

Add in the ground paste and some water Add salt according to taste. Allow it to come to a boil and add the shark fish pieces (used 4 to 5 pieces of the fish for the curry). Cook till done.

SHARK FISH CUTLETS

Ingredients

300 grams shark fish pieces or 3 sharks

3 big onions finely chopped.

2 green chilies finely chopped.

1/2 cup coriander leaves

11/2 tsp green curry spice powder or

According to taste add coriander powder, cumin powder, pepper powder, turmeric powder and garam masala.

1 tbsp ginger garlic paste.

Salt to taste

2 to 3 slices of bread

Breadcrumbs or use ground cornflakes.

Method

Wash the fish well. Add salt, turmeric, and pepper to the fish pieces. Shallow fry.

Allow it to cool and remove from the bone and keep aside.

Stir fry the onions lightly in the same pan used for frying the fish, add now the ginger garlic paste, green chilies,1&1/2 tsp green CURRY spice powder and coriander leaves. Stir fry well.

Remove aside add the deboned fish pieces.

Wet the bread slices a bit and crumble it into the fish mixture with 1 well beaten egg.

Mix well and form into round shapes.

Roll in breadcrumbs or cornflake crumbs.

Shallow fry.

9.SHARK FISH CUTLETS 2

Ingredients

4 sharks fish cleaned and cut to pieces.

Cooked with little water and salt till done.

Drain the water and shred into pieces.

Stir fry 2 big onions finely chopped and 1 spring onion.

2 green chilies chopped fine.

1 tbsp ginger garlic paste.

Stir fry.

Mix in Chili powder, coriander powder, cumin powder pepper powder turmeric and garam masala. Chopped coriander leaves and mint leaves.

A tsp of apple cider vinegar and salt to taste

Let it cool.

Add 1 egg and 1 slice of bread (slightly wet the bread with water squeeze out the water)

Mix well.

Form into cutlets and shallow fry.

10.SHARK CUTLETS WITH GREEN MASALA

Ingredients

3 big sharks Cleaned washed well. And cut into pieces.

Marinate with some chili powder, garam masala, pepper powder and turmeric. Salt to taste.Shallow fry till done. remove from the bone. Keep aside.

For the masala

100 grams coriander leaves with stem

20 grams mint leaves

Grind to paste the coriander leaves and mint leaves with very little water just to get a smooth thick paste.

1 tsp chili powder or according to taste

1/4 tsp turmeric powder

1/2 tsp cumin powder

1 tsp pepper powder

1/2 tsp garam masala powder

1/2 tsp amchur powder

1 tsp ginger garlic paste.

Salt to taste

3 big onions finely chopped.

Method

Fry the onions lightly till translucent. Add the ground green paste and stir fry well.

Add now the chili powder, cumin powder, pepper powder, turmeric powder, amchur powder and garam masala powder. Mix well. Add next the shredded shark pieces, ginger garlic paste and salt to taste. Mix well. Switch gas off & allow to cool.

Once cool. firm into round shapes. Refrigerate for half hour.

Roll in rice flour and semolina. fry on medium heat.

11.FISH CUTLETS (MUSHI / MORI/ MILK SHARK) SERVED WITH CAULIFLOWER PEAS CURRY AND RICE

Fish Cutlets

Ingredients

700 grams Mushi

For Marination

1 tsp ginger garlic paste.

1/2 tsp chili powder

1/2 tsp turmeric powder

1/2 tsp salt

Method

Marinate the. Fish with the above-mentioned ingredients.

Add just enough water and boil the fish till done.

Drain out the water and debone the fish. Keep aside.

Ingredients

50 grams coriander leaves

3 green chilies finely chopped.

8 cloves of garlic

Grind to a fine paste and keep aside.

Ingredients

1 tbsp East Indian Bottle Masala powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1/2 tsp lemon juice

Salt to taste

Method

Mix the green paste, East Indian Bottle Masala, garam masala powder, pepper powder, salt to taste, lemon juice and the debone fish together well.

Add 1 egg and mix well.

Form into round shapes, coat with breadcrumbs. Shallow fry.

CAULIFLOWER AND PEAS CURRY

Ingredients

400 GM's cauliflower florets

100 grams peas

200 ml coconut milk

Few dry mango / amboshi

Ingredients for the masala 1

Dry roast the mentioned below ingredients

2 tbsp coriander seeds

1 /2 tsp pepper corn

1 tsp cumin seeds

1/2 tsp fennel seeds

1 inch cinnamon

4 cloves

1 tsp rice

Ingredients for the masala 2

Add oil and sauté the mentioned below ingredients.

2 onions sliced.

2 or 3 green chilies finely chopped.

Add 1/2 tsp turmeric powder.

Method

Grind both the ingredients 1 and 2 for the masala with just enough water.

Add 3 tbsp Clarified butter (ghee). Once hot sauté the cauliflower florets and peas for 2 minutes.

Then add the ground masala and 1 cup water.

Bring to a boil and cook on medium flame for 2 mins.

Add the amboshi, salt to taste and cook for 2 mins or till done.

Lastly add the coconut milk.

12.MACKEREL CUTLETS

Ingredients
400 grams Mackerel (6 Mackerels)
Clean, wash and pat dry mackerels. Make few
cuts on both sides of mackerel. Marinate the fish with chili powder, little turmeric powder and salt to taste .Shallow fry till done

Once cool ,debone the fish and keep the fleshy part of fish aside.

Ingredients 2
300 grams onions finely chopped
4 green chilies finely chopped
1 tsp pepper powder
40 grams coriander leaves with stem finely chopped
1 tbsp ginger garlic paste
1 tsp chili powder
1/2 tsp Tempero Di Cuddi masala powder
2 bread slices
1 egg

Method
In the same pan add oil if required and stir fry the onions and green chilies lightly , till onions turn translucent.
In a big bowl added the shredded fish pieces, stir fried onions and chilies , mix well.
Add in next the pepper powder, chili powder,tempero di cuddi powder, finely chopped coriander leaves, Ginger garlic paste and salt to taste.
Take 2 slices of bread , wet it slightly, squeeze out the excess water , crumble it and mix it into the Mackerel mixture.
Add one egg and mix well.Form into round shape cutlets and coat with breadcrumbs or semolina or panko bread crumbs.
Shallow fry.

For the Sauce
2 cups mayo
Few finely chopped olives
2 to 3 green chilies finely chopped
1 tsp pepper powder
1stalk finely chopped celery
mix all the above ingredients well.

For the Tempero Di cuddi powder
A powdered spice mix used for flavouring Meat Dishes.
Made this Tempero spice powder my way ,with a slight change.

13.MIX VEGETABLES AND DRY BOMBAY DUCK CURRY WITH FISH CUTLETS

Curry is prepared with a mix of veggies like cauliflower, green peas and raw mango along with dry bombay ducks.

Fish Cutlets prepared with methi/ kasuri methi leaves spices, shark / mushi fish.

Other than shark fish, King fish is the next best option.

Fish Cutlets

Ingredients

700 grams shark/ mushi or Surmai / king fish

Method

Clean, wash the fish well. Add some turmeric powder and salt, keep for half an hour . Wash off well.

Boil the fish pieces with some amount of water and salt to taste till done.

Ingredients

200 grams fine methi leaves

Clean and Wash well

200 grams potatoes, boiled till done.

2 tomatoes finely chopped.

3 finely chopped green chilies.

1 tsp chili powder

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala powder

1/2 tsp turmeric powder

Salt to taste

2 tsp ginger garlic paste.

For the coating of the cutlets

2 eggs Whisk well and add a little bit of salt to it

Fine Semolina for coating

Method

Sauté the finely chopped tomatoes and green. Cook tomatoes till soft. Add the boiled potatoes and mix well. Mash the potatoes well. Add the methi and mix well. Allow to cook till almost done. Now add the spice powders (chili powder, cumin powder, coriander powder, garam masala powder and turmeric powder). Mix well,add salt to taste and ginger garlic paste.Cook till the methi is done. Add the boiled fish and mix well. Mash up everything. Form into a desired shape. Coat in egg and then in semolina and shallow fry.

Mix Vegetable and Dry Bombay Duck Curry

Ingredients

For the ground masala

2 tbsp coriander seeds

1 and 1/2 tsp cumin seeds

1 tsp pepper corn

1/2 tsp turmeric powder

1 inch cinnamon stick

5 cloves

1 tsp ginger garlic paste.

1 medium onion

Small ball tamarind

1/2 cup desiccated coconut

3 green chilies

Method

Dry roast the coriander seeds, cumin seeds, pepper corn, cinnamon, cloves and desiccated coconut and keep aside once done. Add oil to the pan stir fry the onions till translucent.

Grind all of this to a paste along with green chilies, turmeric powder, ginger garlic paste and tamarind with just enough water.

Ingredients

300 grams cauliflower florets

1 green mango skin peeled and then sliced.

100 grams green peas

15 dry bombay ducks cleaned and soaked in water for half an hour.

Then run through water at least 3 times, drain completely.

2 tsp East Indian bottle masala

Few curry leaves.

2 tomatoes finely chopped.

Method

Add oil, sauté the tomatoes and cook till soft. Add curry leaves and the cauliflower florets. Sauté and cook for 2 minutes. Add the green peas, raw mango slices and cook for 2 minutes. Add the ground masala and 1 and 1/2 cup water. Mix well and allow to cook for a minute. Add the East Indian bottle masala, salt to taste and dry bombay ducks. Cook till done.

14.FRESH FENUGREEK LEAVES (METHI LEAVES) BOMBAY DUCK (DRY BOMBIL )AND POTATO STIR FRY SERVED WITH KING FISH CURRY, RICE & KING FISH FRY

Methi bombil batata bhaji

(Fresh Fenugreek leaves and Bombay duck potato stir fry)

Ingredients

12 bunch of small methi / fresh Fenugreek leaves (after cleaning 280 grams)

20 Bombay ducks

Clean and cut into small pieces.

Soaked in hot water for half hour.

6 potatoes (300 grams) cut into small cubes.

3 green chilies finely chopped.

1 tbsp East Indian bottle masala powder

8 cloves garlic sliced thinly.

3Tomatoes (260 grams) finely chopped.

Salt to taste

1/4 tsp sugar

1/2 tsp lime juice

1/4 tsp turmeric powder

Method

Add oil, once hot sauté the sliced cloves of garlic till lightly brown. Add tomatoes and sauté for a minute. Add the potatoes and green chilies, allow to cook covered till half Done on medium flame, occasionally stir frying.

Remove the cut Bombay ducks from water, run it twice under water, drain out completely and add to the potato stir fry. Cook covered on medium flame for a minute. Lastly add the methi, East Indian bottle masala powder, turmeric powder, salt to taste and sugar. Once done, switch gas off and add the lime juice.

King fish Curry (Surmai )

Ingredients

Soak 5 medium size Kashmiri chilies in hot water.for 20 mins.

3 cloves garlic

1/2 tsp cumin seeds

1/2 tsp pepper corn

1/4 tsp turmeric powder

Small piece of Tamarind/ 1/2 tsp tamarind pulp

medium size onion sliced.

Grind to paste adding just enough water.

Ingredients

200 ml coconut milk

Salt to taste

Used the tail and head piece of the King fish.

And used 6 fillets of King fish for frying.

Method

Add oil, once hot add the ground masala, 1/2 cup water, salt to taste.

Allow to cook for a minute on medium flame. Add the tail and head piece of the fish. Once the fish is cooked add the coconut milk.

King Fish Fry

Ingredients

6 slice King fish

Masala for frying

1 tsp coriander powder

1 tsp chili powder

1/2 tsp cumin powder

1/4 tsp pepper powder

1 tsp ginger garlic paste.

1 tbsp apple cider vinegar

Mix all the above together. Coat the fish with this masala.

Coat the marinated fish with some semolina and rice flour mix and shallow fry.

Ratio for semolina and rice flour: 2 tbsp rice flour and 1 tbsp semolina.

15.GREEN MASALA BOMBAY DUCK CURRY

Curry Ingredients 1

100 grams coriander leaves

3 to 4 green chilies

1 tbsp ginger garlic paste.

Grind these above ingredients to a paste.

Curry Ingredients 2

1 tbsp coriander seeds

½ tsp cumin seeds

½ tsp pepper corns

¼ tsp turmeric powder

½ cup desiccated coconut

Dry roast these ingredients.

1 sliced onion Fry the sliced onions

Grind all dry ingredients and the fried onions with little bit of water and a small ball of tamarind.

1 Big onion sliced.

4 Bombay ducks for curry

Heat some oil. Add the sliced onions and sauté till brown. Add the green masala paste (ingredient 1) and stir fry. Allow cook for a minute. Then add the second ground masala (ingredient 2) and some amount of water, and salt according to taste.

Allow it to come to a boil. Add 4 fried Bombay ducks to the curry. For 2 minutes switch gas off.

For the Fried Bombay ducks

Method

To the VINDALOO spice powder add 1 tbsp ginger garlic paste and 2 tbsp coconut toddy vinegar and salt according to taste

Mix well and coat the Bombay ducks.

Or

Add 2 tbsp chili powder.

1/2 tsp cumin powder

1/4 tsp turmeric powder

1 tbsp ginger garlic paste.

2 tbsp coconut Toddy vinegar or any vinegar

Salt to taste

Mix all the above ingredients well. Coat the Bombay ducks with this masala.

Method

10 Bombay ducks

Marinade the Bombay ducks in prepared Vindaloo masala and coat in rice flour and RAWA(SEMOLINA) mixture. Shallow fry. Keep 4 fried Bombay ducks for the curry above.

16.BOMBIL BATATA GRAVY

Dry Bombay ducks and potatoes cooked in ground red masala, goes well with chapatis, Rice bhakri/ Aapas

Ingredients
15 dry Bombay ducks
2 potatoes chopped
3 tomatoes finely chopped
3 green chilies finely chopped
2 medium size onions finely chopped
1/2 tsp chili powder
Salt to your liking
1 tsp vinegar or apple cider vinegar
1/4 cup finely chopped coriander leaves
4 garlic cloves mashed

Ingredients for the masala
2 dry Kashmiri chilies
1/4 tsp cumin seeds
1/4 tsp pepper corn
1/4 tsp turmeric powder
1 onions medium size finely chopped
1 garlic clove
1tsp raw rice
Very little tamarind

Method
Cut the Bombay ducks after cleaning into two piece, dry roast for 2 mins the Bombay ducks on very low flame in a nice hot pan.

Next add oil , add the mashed garlic cloves and stir fry lightly. Then add the finely chopped onions and fry till lightly browned.
Add the finely chopped tomatoes,a little bit of salt and allow to cook till soft.
Mix in the ground masala and 1 cup water,cook for 2 mins on medium flame.
Then add the potatoes and cook for 2 mins.
Add now the green chilies, chili powder ,salt to taste and the dry Bombay ducks.
Cover and cook for 15 mins , occasionally stir fry . Once the potatoes and the Bombay ducks are done lastly add the vinegar and finely chopped coriander leaves

17.TEL KANDA OF BOMBAY DUCKS

Tel Kanda of Dry Bombay ducks with Rice and dal

A Lovely stir fry of dry Bombay Ducks with sliced onions in oil.

Also very much known as Dry Bombay Ducks chili fry.

Soaking the dry Bombay Ducks cut into one inch size piece for some time helps the dry Bombay Ducks to cook well.

I added thinly sliced green bell peppers this time.

Ingredients

30 dry Bombay Ducks

Cleaned and cut into 1 inch size piece.

5 green chilies finely chopped.

1 tbsp East Indian Bottle Masala

1/4 cup finely chopped coriander leaves.

1 capsicum thinly sliced (optional)

8 cloves of garlic finely sliced.

4 onions finely sliced.

1/2 cup water

Salt to taste

Alternative to East Indian Bottle Masala. If East Indian Bottle Masala is not available

You can use a mix of

1/2 tsp or 1 tsp chili powder according to your preference

1/4 tsp cumin powder

1/4 tsp Turmeric powder

Method

Soak Bombay Ducks pieces in hot water for an hour. (Don't make the water to boiling point)

After an hour drain out all the water, give it one rinse and pat dry well.

Add some oil to the pan, once hot add the finely sliced cloves of garlic, sauté till lightly browned.

Then add the green chilies sauté, add in the onions and 1/4 tsp salt and sauté till translucent.

Next add the dry Bombay Duck pieces and gentle mix well, cover and let it cook for a minute.

Add next the East Indian Bottle Masala and mix in gently, add 1/4 cup water and cook for another 1 minute.

Again, give it a stir add another 1/4 cup water and cook for 1 minute covered on low flame.

Add salt to your liking, thinly sliced capsicum and cook another 1 minute.

Lastly add finely chopped coriander leaves.

Cook another 1 to 2 minutes on low flame.

18.EAST INDIAN CRISPY MASALA FRY BOMBAY DUCK

Ingredients

12 dry Bombay duck(bombil)

Soak for half hour in water. Drain out the water.

Clean the Bombay ducks, slit into half, and remove bones. Cut into bite size pieces.

Soak again for half an hour squeeze out the water completely.

Marinate in vindaloo masala. For 15 to 20 mins.

Adding salt is optional. I did not add salt.

FOR THE VINDALOO PASTE

6 to 8 Kashmiri chilies deseeded and cut into pieces.

¼ tsp turmeric

1 tsp cumin seeds

1/2 a pod of garlic or use 10 garlic gloves.

Vinegar 3 tbsp

Grind the above to a fine smooth paste.

Fry in oil on low heat. After 2 to 3 mins. Bring the flame to medium and keep stirring and frying till all the masala dries up and the Bombay becomes crispy.

19. DRIED BOMBAY DUCK CHILI FRY 2

Ingredients

12 Dried Bombay Ducks

Cleaned well. And cut into medium size pieces. Soak in water for 15 mins. drain and remove excess water.

Marinate in ½ tsp chili powder 1/4 tsp cumin powder and 1/2 tsp ginger garlic paste.

3 big onions sliced.

1 green chili finely chopped.

A handful of chopped coriander leaves

1 tsp VINDALOO SPICE POWDER or add.

1 tsp chili powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

1 tsp ginger garlic paste.

Method

Stir fry the sliced onions for a minute in little oil. Add the chopped green chilies and stir fry.

Add now the dried Bombay duck pieces.

Mix well .and cook on low flame for a minute. Add a tsp of vindaloo spice powder or the spices mentioned. Stir fry .

Add a tsp of ginger and garlic paste. A little water about 2 tbsp. Stir fry and cook on low flame for 2 minutes.

Lasting add the coriander leaves, 1/2 tsp coconut toddy vinegar or any vinegar or lemon juice.

Salt if required.

20. TEL-KANDA OF BOMBAY DUCKS DRY BOMBAY DUCK CHILI FRY

Ingredients

12 to 14 dried cleaned Bombay ducks

2 green chilies

2 tsp east Indian bottle masala

1 tsp ginger garlic paste.

1/2 tsp vinegar

Salt to taste

3 small size potatoes cubed.

1/4 cup finely chopped coriander leaves.

3 big size onions sliced.

3 small size tomatoes chopped roughly.

Method

Keep the Bombay ducks in water for 10 mins. Cut into small pieces with a help of a scissor.

Add oil to a pan, once hot add the sliced onions and finely chopped green chilies.

Cook till translucent. Mix in the potatoes and cook on low flame stir fry on off till potatoes are nearly done.

Now add the ginger garlic paste, bottle Masala, dried Bombay duck pieces, salt to taste and 2 chopped roughly tomatoes.

Mix well.

Allow to cook on low flame stirring occasionally for 10 to 12 mins.

Lastly add the vinegar and finely chopped coriander leaves.

21.AMBOWNIE OF BOMBAY DUCKS

(A Simple raw mango and Bombay Duck Curry)

Ingredients 1

40 grams garlic

10 Kashmiri chilies

1 tbsp cumin seeds

1/2 tsp turmeric powder

grind to paste with just enough water.

Ingredients 2

1 big green raw mango

2 onions (150 grams) Sliced.

3 Bombay ducks

2 and 1/2 cups Rice Conjee

Salt to taste

2 tbsp jaggery powder

Method

Add oil to the vessel, once hot add the sliced onions and stir fry till translucent, add the mango pieces, and stir fry.

Now add the rice conjee and the ground masala and Some amount of water.

Allow to come to a boil, then cook on medium flame.

Add the Bombay ducks, salt to taste and 2 tbsp jaggery powder.

Cook till done.

For the fried Bombay Ducks

14 Bombay ducks

for the masala

1 tbsp chili powder

1 tbsp coriander powder

1tsp cumin powder

1tsp pepper powder

salt to taste.

1/4 tsp turmeric powder

2 tbsp apple cider vinegar or any other vinegar

1tbsp ginger garlic paste.

Marinate the fish with this masala.

then coat with Rawa(Semolina) and rice flour mixture and shallow fry.

22.FRIED BOMBAY DUCKS AND PLAIN CURRY SERVED WITH RICE

Ingredients for the curry
Grind to paste, adding some amount of water the below mentioned ingredients
6 Red Kashmiri chilies
1 tbsp coriander seeds
1/2 tsp cumin seeds
1tsp pepper corn
1/4 tsp turmeric powder
1/4 tsp Fenugreek seeds
1 cup desiccated coconut or fresh coconut
small ball of tamarind

Ingredients
For the cut masala
6 cloves garlic sliced
inch ginger finely chopped
1 onion sliced
100 ml thin coconut milk
600 ml water
salt to taste

Method
Heat up a vessel with oil, add in the garlic cloves and ginger and stir fry till lightly browned.
Then add the sliced onions and fry till lightly browned.
Add now the ground masala and 400 ml of water, salt to taste.
Cook on medium flame for 2 minutes.
Lastly add in 100 ml thin coconut milk

For the fried Bombay Ducks

1 and 1/2 tbsp chili powder
1 tsp garam masala powder (recipe mentioned below)
1 tbsp ginger garlic paste
1 tbsp toddy vinegar
salt to taste

mix all the above to make a paste

Method
wash clean the Bombay ducks well, pat dry
Marinate the mixture well
Coat with some Rice Flour and Semolina mix
Shallow fry

23.POMFRETS STUFFED WITH FRITHAD MASALA

Ingredients

4 Pomfrets (cleaned and washed well)

Make slits on both sides of pomfrets (like pockets to enable fill the sides with the masala)

2/3 whole Kashmiri chilies

1 tsp coriander seeds

1/2 tsp cumin seeds

1/4tsp turmeric powder

1 small piece cinnamon

1/4tsp Khus Khus (poppy seeds)

1/2 tsp pepper corns

2 cardamoms

3 cloves

1/4 tsp teel

2 tbsp desiccated coconut roasted.

Tbsp ginger garlic paste.

1 onion sliced and fried.

Roast the dry spices then roast dry the desiccated coconut.

Add little oil and fry the one onion sliced till light brown.

Small piece Tamarind

Grind all of this together to make the masala.

Method

Add oil to a pan. Add the masala and fry the masala adding little water. Add salt to taste.

Fry for 5 mins.Allow to cool.

Fill this masala into the slits pockets made on both sides of the POMFRETS.

Coat with a mix of rice flour and a bit of semolina. Shallow fry.

24.RECHAEDO MACKEREL/RECHEADO POMFRET

8 Kashmiri chilies

1tsp cumin seeds

Small stick of cinnamon

6 Few cloves

2 Cardamom

1tsp pepper powder

1/4tsp turmeric

1 tbsp ginger garlic paste.

Small ball of tamarind

Soak all the dry spices in 1/2 cup apple cider vinegar or goa vinegar for 15 minutes.

Grind to a paste.

Stir fry the paste with little oil. Add salt.

Once cooled.

Stuff the masala into the slits made in the mackerel. Shallow fry till done.

25.RECHEADO FRIED MACKEREL

A Goan Stuffed Mackerel Fry. The masala is prepared with spices, chilies , vinegar etc.

Ingredients

6 Mackerels Make slits on both sides of the fish.

Clean and wash well. Add turmeric powder, salt, and keep aside for 20 mins. Wash well again.

Ingredients for the masala

7 dry Kashmiri Chilies

3 dry Bedgi chilies

1 tsp cumin seeds

4 cloves

1 inch cinnamon

1 tbsp ginger garlic paste.

1 tbsp vinegar

1 sliced onion

1 tsp tamarind (small amount of tamarind)

2 tsp grated Goan jaggery

1/4 tsp turmeric powder

Grind all this to a smooth paste adding just enough water.

(For extra spice in your recheado masala you can go for 8 Kashmiri Chilies and 3 Bedgi chilies or7 Kashmiri Chilies and 4 Bedgi chilies or 8 to 9 Kashmiri chilies only)

Ingredients

2 medium size onion sliced.

1 tbsp coconut fenni

Salt to taste

Method

Add oil, sauté the onions with 1 tsp salt till translucent. Add the ground masala and cook for a minute. Switch gas off, add coconut fenni . Mix well and add salt to taste only if required.

Stuff fish on both sides of the fish with this masala. Coat the fish with rice flour and shallow fry.

26.FISH THALI

Sting Ray / Pacat Indyal/ Vindaloo, Crab Moilee, Fried lepo , Fried Sting Ray ,Rice And Beetroot Vegetable.

Ingredients for the Sting Ray Indyal/ Vindaloo

500 grams Sting Ray

Clean and wash well.

Add turmeric, salt and keep for 20 mins.

Wash off and keep aside.

For the masala

4 dry Kashmiri Chilies

1/2 tsp cumin seeds

1/4 tsp pepper corn

1/4 tsp turmeric powder

2 cloves of garlic

1/4 cup apple cider vinegar or any other vinegar

1/4 tsp sugar

Small piece of tamarind

1 Onion sliced.

Grind all of this to a paste.

Ingredients

Fish

Keep some Sting Ray fish pieces for frying and some for curry.

8 curry leaves

1/2 inch thinly sliced ginger

Method

Add oil, once hot add the masala and some water. Bring to a boil, add curry leaves, salt, sugar to taste. Cook for a minute. Add fish pieces and cook on medium flame till done.

For the crab Moilee

Ingredients

4 crabs

Clean, wash, add turmeric and salt , keep aside for half an hour.

Wash off well.

Ingredients for the Moilee

6 onions finely chopped.

4 tomatoes finely chopped.

5 green chilies finely chopped.

8 cloves garlic finely sliced.

1 inch ginger thinly sliced.

1/2 tsp garam masala powder

1/4 tsp turmeric powder

1 tbsp East Indian bottle masala powder

1 cup greens of the spring onion finely chopped.

3 cups of water

Method

Add oil, sauté the ginger, garlic and green chilies till lightly brown. Add the onions and sauté till translucent. Add the tomatoes and cook till soft. Add the East Indian bottle masala powder, garam masala powder, turmeric powder, salt to taste, 3 cups of water and mix well. Add the greens of the spring onion, allow to cook for 1 minute. Add the crabs and cook till done.

For the Beetroot Vegetable

750 grams beetroot with stalk and leaves

3 green chilies finely chopped.

5 cloves garlic finely chopped.

1 tsp pepper powder

Salt to taste

Method

Pressure cooks the Beetroot for 2 whistles.

Once cool, peel of the skin and chop.

Add oil sauté the garlic, green chilies for a minute. Add the finely chopped stalk for 1 Minute. Add the finely chopped leaves.

Add salt, pepper to taste. Toss in the chopped beetroot. Cook for 5 mins.

For the fried lepo and Fried Sting Ray

Masala for marination

2 tbsp Chili powder

1 tbsp coriander powder

1/2 tsp pepper powder

Salt to taste

2 tbsp ginger garlic paste.

Lemon juice or apple cider vinegar

Mix all well. Coat the fish well and shallow fry.

27.FRIED POMFRET WITH GREEN MANGO CURRY

Ingredients

8 Kashmiri chilies

1 tbsp coriander

1/2 tsp cumin

½ tsp peppercorn

1/4tsp turmeric powder

1&1/4 cup desiccated coconut

Roast the above ingredients.

2 sliced onions stir fried.

1 tbsp ginger garlic paste.

Grind the above to a paste.

Add oil, once slightly hot add the paste and enough water and salt to taste.

Once comes to a boil add the green mango sliced along with seed.

Cook for a while then add the fish pieces.

Cook till done.

For the fried fish

Make a paste of

Chili powder

Cumin powder

Salt

Turmeric

Apple cider vinegar

And ginger garlic paste.

For one tbsp chili powder add 1/2tsp cumin powder

Apply this paste to the fish pieces and dust with rice flour and shallow fry

28.STUFFED POMFRETS IN EAST INDIAN MOILEE MASALA

Ingredients

For the Moilee masala

6 onions finely chopped.

2 spicy green chilies finely chopped.

1 tbsp ginger garlic paste.

4 tomatoes finely chopped.

11/2 tbsp east Indian bottle masala

Salt to taste

1 tbsp vinegar

Heat up some oil in a pan. Add the finely chopped onions and stir fry till translucent.

Add fine chopped green chilies and stir fry. Add finely chopped tomatoes now with some salt and allow to cook till soft. At this stage u can add little water to allow the tomatoes to cook and become soft.

Then add the ginger garlic paste and bottle masala. Stir fry well on low flame. Add salt if required.

Lastly add the vinegar. Cook for another 5 mins on low flame. Allow this masala to cool.

3 BIG POMFRETS

Make slit like pockets on both the sides of the pomfrets for stuffing.

Wash well and pat dry. Apply turmeric powder with salt on the inner and outer side of the pomfrets and keep for 5 mins.

Then wash off well and pat dry.

Stuff the pomfrets with the Moilee masala both sides.

Make a paste of

2 tbsp bottle masala little salt, tsp ginger garlic paste and 1 tsp vinegar.

Apply this paste on both the sides of the pomfrets. Dust with some rice flour.

Shallow fry till done.

29.MACKEREL IN CHILI GARLIC MASALA

Ingredients

8 to 10 small size mackerel cleaned and washed well. made slits on both sides of the fish like pockets.

for the masala

20 Kashmiri chilies

15 cloves of garlic big size

1/3 cup apple cider vinegar or goa vinegar

salt to taste.

grind all the above with the vinegar to a smooth paste.

1tbsp ketchup and salt to taste.

Method

Cook the masala in a bit of oil. Add 1 tbsp ketchup, add salt if required and cook for another minute.

Allow to cool.

Stuff this masala into the mackerels.

Coat with rice flour and shallow fry.

30.FISH MASALA PREPARED WITH SPICES AND EAST INDIAN BOTTLE MASALA

Ingredients
10 King fish slices ( medium size)
3 tomatoes, puree the tomatoes
1 tomato finely chopped
2 green chilies finely chopped
5 cloves garlic finely chopped
1 Inch ginger finely chopped
6 curry leaves
2 onions finely chopped
1/2 cup finely chopped coriander leaves
1 tsp apple cider vinegar
1 tsp East Indian Bottle Masala

Dry Spices
1 tsp chili powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp tempero di cuddi powder

Masala to coat the fish slices
1 tsp chili powder
1/4 tsp pepper powder
1/4 tsp ginger garlic paste
Salt to taste
Mix altogether to make a paste , add very little water to make a thick paste.

Method
First coat the fish slices with masala prepared , shallow fry the fish .Once done remove and keep aside.

Using the same pan , sauté the finely chopped ginger , garlic and green chilies. Add the finely chopped onions and sauté till lightly brown. Add in the curry leaves, finely chopped tomatoes, 1 tbsp finely chopped coriander leaves and 1/2 cup water. Stir fry and allow to cook.

Add salt to taste, the dry spices and stir fry. Add the tomato puree and stir fry. Add just enough water and cook for 2 mins. Add a 1 tsp of East Indian Bottle Masala and stir fry, add 1/2 cup water, after a minute add the fish slices and finely chopped coriander leaves.
Cook for a minute. Lastly add the apple cider vinegar.

A powdered spice mix used for flavouring Meat Dishes.
Made this Tempero spice powder my way ,with a slight change.

GARAM MASALA 2
(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)
Ingredients
100 grams Cinnamon
40 grams cloves
40 grams cardamom
40 grams peppercorns
20 grams Star anise
10 grams Javitri / mace flower
10 grams bay leaf
5 grams all spice
5 grams Triphal / Schezwan pepper corn
10 grams saunf / fennel seeds
10 grams methi seeds / Fenugreek seeds
10 grams Shah Jeera / black cumin

Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle
used for flavouring Chicken, mutton, beef or pork

31.MASALA STUFFED POMFRET

Ingredients

3 medium size pomfret (clean, wash and pat dry the pomfrets)

( I always add a mix of turmeric and salt to the pomfret, leave for Half hour, then wash off well and pat dry)Slit both sides of the pomfret to fill the sides with the prepared masala.

Ingredients for the masala

4 medium size onions finely chopped.

4 medium size tomatoes finely chopped.

2 green chilies finely chopped.

1 tsp chili powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

1 tbsp ginger garlic paste.

1/4 cup finely chopped coriander leaves.

Salt to taste

1 tsp vinegar

Method

Add oil to a pan, once hot sauté the onions till translucent. Add next the finely chopped tomatoes and 1/2 tsp of salt. Sauté well and cook till tomatoes turn soft and done, cooking on medium flame, occasionally stir frying. Add the finely chopped green chilies, ginger garlic paste and vinegar. Sauté on low flame. Lastly add finely chopped coriander leaves and salt if required. Allow to cool.

Once cool stuff the slits of the pomfret with this prepared masala.

Prepare a paste of 1tsp chili powder, 1/2 tsp cumin powder, 1/4 tsp turmeric powder, salt to taste and very little water. Coat the pomfret with this paste, then coat the pomfrets with rice flour. Shallow fry the pomfrets till done.

32.GREEN MASALA FRIED POMFRETS

Ingredients

100 grams coriander leaves

20 grams mint leaves

1 or 2 green chilies

1 tbsp ginger garlic paste

Grind to paste the above ingredients

Spice powder

1 tsp cumin powder

1 tsp pepper powder

1/4 tsp turmeric powder

1/2 tsp garam masala powder

Ingredients 2

2 Onions finely chopped

2 tomatoes finely chopped

4 medium size pomfrets

1 tsp vinegar

Method

Add oil to the pan. Stir fry finely chopped onions till translucent. Mix in the finely chopped tomatoes and stir fry till soft.

Add the spice powders of cumin, pepper, turmeric and garam masala powder.

Stir fry well. Then add the ground green paste. Salt to taste and vinegar. Allow cook for 2 mins on low flame. Allow to cool.

Clean and wash pomfrets well. Pat dry. Make slits both sides of the pomfrets.

Fill the pomfrets with the prepared masala. Dust with rice flour. Shallow fry till done

33.PRAWN CHILI FRY SERVED WITH DAL, RICE AND FRIED BOMBAY DUCKS.

Ingredients for Prawn Chili fry

200 grams prawns

Cleaned and washed well , add 1/2 tsp turmeric and 1/4 tsp salt . Keep aside for 15 mins . Wash well again and keep aside.

1/2 inch finely chopped ginger

5 cloves garlic finely chopped

1 finely chopped green chilies

4 medium size onions finely chopped

1 tomato sliced

2 bell peppers/ capsicum sliced onions thinly ( have used one yellow and one green)

Salt to taste

1/4 cup finely chopped coriander leaves

Spice powder

1/2 tsp chili powder

1/2 tsp pepper powder

1/4 tsp cumin powder

1/4 tsp turmeric powder

Method

Once oil is hot sauté the finely chopped ginger , garlic and green chilies , once lightly brown add the finely chopped onions . Sauté the onions till translucent. Add the spice powder mix and stir fry. Add the sliced tomatoes and stir fry. Add the prawns and stir fry gently. Allow to cook till done. Add salt to taste , finely chopped coriander leaves and sliced bell peppers. Stir fry gently, lastly add 1/2 tsp lime juice.

For The Dal/ Yellow Lentils ( tuvar dal / pigeon pea )

Ingredients

200 grams Tuvar dal

Wash and soak in water for an hour. Wash again and keep aside.

5 cloves garlic mashed

1/2 inch ginger finely chopped

4 finely chopped green chilies

1/4 tsp pepper powder

1/2 tsp turmeric powder

1/4 cup finely chopped coriander leaves

Salt to taste

2 tomatoes sliced

Method

Once oil is hot, sauté the finely chopped green chilies , ginger and garlic. Add the sliced tomatoes and stir fry. Add the turmeric powder , pepper powder , tuvar dal and salt to taste.

Add just enough water, pressure cook on high one whistle then low one whistle.

Lastly add the finely chopped coriander leaves.

For the fried Bombay Ducks

15 fresh Bombay Ducks

Clean wash and pat dry well

Masala to coat the fish

2 tbsp chili powder

1 tsp coriander powder

1/2 tsp garam masala powder

1/4 tsp turmeric powder

1 tbsp ginger garlic paste

1/4 tsp lime juice

1 tsp apple cider vinegar

Salt to taste

Mix all the above well.

Method

Coat the fish with this masala. Keep to marinate for half hour.

Coat the marinated fish with a mix of rice flour and semolina ( ratio 2:1).

Shallow fry.

34.MASALA STUFFED SQUIDS AND BATTER FRIED SQUIDS

Use 4 squids for stuffing and 8 Squids for batter fry

MASALA STUFFED SQUIDS

Ingredients

Moilee Masala

6 finely chopped onions

4 to 5 finely chopped green chilies

2 inch ginger finely chopped

8 cloves garlic finely chopped

1tbsp coconut Toddy vinegar or according to taste

1 tbsp tomato ketchup

1/4 tsp garam masala powder

salt to taste

1/4 cup finely chopped coriander leaves

2 tbsp East Indian bottle masala or according to taste

4 small size squids cleaned well. washed well.

finely chop the tentacles of 12 small size squids

4 toothpicks

Method

Add some oil ,when hot. add finely chopped green chilies, garlic and ginger . Stir fry lightly.

Then add the finely chopped onions and stir fry till translucent.

Add the bottle masala , mix well. Add 1/4 cup water , Tomato ketchup and garam masala powder. Allow to cook

After a minute add the finely chopped tentacles.

mix well.

After a minute add finely chopped coriander leaves and toddy vinegar .Allow to cool.

Once cooled stuff this masala into the squid.

seal with a toothpick.

Method 2

Add Little oil.

sear the stuffed squids.

Remove keep aside.

Add the remaining masala . Place the stuffed squids over the masala. Add 1/4 cup water.

Cook for 2 mins

.

BATTERED FRIED SQUIDS

8 small squids cut into half cm rings

1/4 cup Maida

1/4 cup Rice Flour

1/2 tsp or 1 tsp Chili Powder

1/2 tsp Turmeric Powder

1/4 tsp Pepper Powder

1/4 tsp Baking Powder

1tsp Salt

1 egg well beaten

Oil for deep frying

Method

Mix all the above ingredients and add some water to make a thick batter then add the squid rings to this batter. once the oil is hot pick up each individual squid ring by the end of the fork from the batter and drop into hot oil on the pan. Put only about 8 to 10 rings into the pan as the squid cooks very quickly it will be ready in about 1 minute. once rings turn golden brown remove from oil. continue the same process with the remaining squid rings fry on medium heat.

35. STUFFED GREEN MASALA POMFRET FRY

Ingredients
6 medium size pomfrets
make slits both sides of the pomfrets like pockets.
For the masala
100 grams coriander leaves
3 or 4 green chilies
1 tsp pepper corn
1 tbsp Ginger Garlic paste
1/2 lime (juice of half a lime)
salt to taste
1 big size onion stir fried
1/2 cup desiccated coconut

Method
grind the ingredients for the masala.
Fill the slits of the pomfrets with this masala using a spoon .
Coat fish with rice flour.
Shallow fry

36.SHARK FISH CUTLETS WITH KASURI METHI

Ingredients

500 grams shark fish

boil with some amount of water and salt to taste

400 grams onions finely chopped

1/2 cup kasuri methi

4 green chilies finely chopped

1/2 tsp pepper powder

1 tsp garam masala powder

1/2 tsp lemon juice

1 tsp ginger garlic paste

1/4 tsp turmeric powder

2 tsp chili powder

1 egg well beaten

1 cup cornflakes ground

1/4 cup rice flour

salt to taste if required

METHOD

Debone the fish and shred the fish pieces. keep aside.

In some oil , stir fry the Finely chopped onions till translucent. Add the Kasuri methi and stir fry for 1/2 a minute. Allow this onion mixture to cool.

Now add this shredded fish , onion mixture together. Add the Finely chopped green chilies, pepper powder garam masala powder, ginger garlic paste, turmeric powder, chili powder, lemon juice. Mix well. add salt if required at this stage.

Now add the egg mix well. Form into round shape. Coat with ground cornflake and rice flour mixture. Shallow fry

37. EAST INDIAN FISH MOILEE

Ingredients
400 grams finely chopped onions
2 green Chilies finely chopped
1 shark / Mushi , Marinate the shark pieces with 1 tsp bottle masala , 1tsp ginger garlic paste, salt to taste and shallow fry.

1 inch ginger finely chopped
6 garlic cloves finely chopped
1tbsp bottle masala or according to taste
1/4 tsp Turmeric powder
salt to taste
1tsp vinegar or 1/2 tsp

METHOD
Heat up some oil.
Add the finely chopped ginger, garlic and green chilies.
Stir fry for a1/2 a minute, then add the finely chopped onions and stir fry till lightly browned.
Add the bottle masala, turmeric powder and salt to taste.
Add some amount of water and bring it to a boil on medium flame.
Lastly add the fried shark pieces , mix gently.
and the finely chopped coriander leaves.

38.FRIED KING FISH WITH MOLIEE MASALA

This Moilee is a family Recipe, the traditional moilee doesn't have tomatoes, here tomatoes is added to give some volume to the gravy.

The masala is placed down , topped with the fried fish and then another layer of the masala on the fried fish.

8 King fish pieces

cleaned and washed well

Marinate the. slices with

2 tbsp of East Indian bottle masala

1 tsp Ginger garlic paste

1 tsp vinegar or a tsp of lemon juice

salt to taste

little water to make a paste

coat the fish with this paste and shallow fry

For the moilee masala

8 onions finely chopped

4 tomatoes of big size finely chopped

4 to 5 green chilies finely chopped

1 tbsp East Indian bottle masala or according to taste

1/2 tsp garam masala powder

1 tbsp ginger garlic paste

salt to taste

1/4 cup coriander leaves finely chopped

1 tsp lemon juice

1/4 tsp turmeric powder

METHOD

Add oil and stir fry the finely chopped onion till translucent. Add the finely chopped tomatoes and green chilies , adding very little water.

Cook till tomatoes turn soft . Add salt to taste, ginger garlic paste ,bottle masala , garam masala powder and turmeric powder.

Stir fry this masala.

Lastly add vinegar and finely chopped coriander leaves

Serve this with the fish.

Goes well with a simple dal and Rice

39.STUFFED POMFRET FRY WITH BOTTLE MASALA

Ingredients

4 Big Pomfrets

Cleaned, washed and pat dry, make slits both sides like pockets on either side of the fish

Ingredients 2

200 grams finely chopped onions

300 grams finely chopped tomatoes

3 green chilies

1/2 cup coconut milk

2 tbsp East Indian Bottle Masala

Salt to taste

1tbsp ginger garlic paste

Method

Heat up some oil and stir fry the onions till nice and translucent. Next add in the tomatoes and green chilies and stir fry , adding some salt at this stage.

Once the tomatoes are soft ,add ginger garlic paste and stir fry.

Now mix in the bottle masala and the coconut milk and stir fry on low flame

Cook for 2 minutes on low flame.

Once the mixture is cooled , stuff this mixture into the slits made of the Pomfrets.

Coat the outside of the pomfret with some plain bottle masala paste ,(bottle masala ,salt and little water to make a paste)

Coat the fish with semolina and shallow fry

40.MACKEREL CURRY AND FRIED MACKEREL IN VINDALOO MASALA

Ingredients for the Masala

6 Kashmiri chilies

1 tsp pepper corns

1 tsp cumin seeds

2 tsp coriander seeds

1inch ginger

Small ball of tamarind

¼ tsp turmeric powder

1 onion sliced

1/4 cup desiccated coconut

Grind the above to a paste

Method

For the bagar

1 onion sliced

10 cloves of garlic

Few curry leaves

Take 2 to 3 small mackerels

Add salt and turmeric and shallow fry. Once done keep aside.

Heat up the oil in a vessel. Add curry leaves and garlic cloves. Then Stir fry the onions till lightly brown

Add the ground masala and some water and salt to taste.

Allow to come to a boil add the mackerels and cook for another 5 mins.

For the mackerel fry vindaloo masala

20 Kashmiri chilies deseed

1 tbsp cumin seeds

15 cloves of garlic

½ cup vinegar

¼ tsp turmeric

And little water for grinding

Grind all of this to a paste. heat up oil in a pan. Add the ground paste and stir fry on low flame for about 3 mins or till the masala is cooked

Cool the masala. Use how much needed the rest can be refrigerated for later use. Then add to the mackerel and shallow fry.

For the mackerel I made to two slits on either side of the fish to stuff the masala

41.FRIED MACKRELS WITH CURRY AND RICE

Ingredients

4 small mackerel cleaned well

Slits in both the sides of the fish

Ingredients for the masala

9 cloves of garlic chopped

1inch ginger chopped

3 Kashmiri chilies

2 spring onion stalks and bulbs

1/2 cup coriander leaves

1tsp cumin powder

1/2 tsp pepper powder

1 tbsp cashew fenny

1 tsp coconut Toddy vinegar

1/2 tsp garam masala

Method

Stir fry the chopped garlic and ginger along with the roughly cut Kashmiri chilies.

Add the chopped spring onion bulbs and stir fry.

Add in the cumin powder, pepper powder and garam masala with 2 tbsp water. Stir fry. Add the chopped coriander leaves and the green of the spring onions. Mix and stir fry.

Lastly add the cashew fenny, vinegar and salt to taste accordingly.

Cook for 2 mins on low flame.

Cool then grind to a paste

Apply this paste to the fish. Dust with rice flour. Shallow fry

For the fish (pomfret and raw mango curry)

42.CALDINE FISH CURRY

Ingredients

1 tbsp coriander seeds

½ tsp cumin seeds

½ tsp pepper corns

½ tsp turmeric

1 small piece ginger

6 small garlic cloves

½ inch cinnamon

6 cloves

1 big onion

Tamarind

grind all the above to a paste

Ingredients 2

2 finely chopped onions

2 tomatoes finely chopped

2 green chilies finely chopped

4 king fish slices. Marinade the slices with chili powder and turmeric and bit of salt. shallow fry and keep aside.

Method

Add oil to the vessel. Stir fry two finely chopped onions till lightly brown.

Add 2 finely chopped tomatoes and 2 green chilies finely chopped and cook till soft.

Add the ground paste and little bit of water and salt to taste and cook the paste.

Add the fish pieces and cook till almost done.

Lastly add a cup of coconut milk (25grams of maggi coconut milk powder)

Cook for 5 min. switch gas off

43.KING FISH CURRY, FRIED KING FISH, SQUID AND SPRING ONION STIR FRY SERVED WITH RICE

Ingredients for the
Squid And Spring Onion stir Fry

5 squids
Cleaned washed well and cut into rings
Add a tsp of turmeric powder and leave for 15 mins ,then wash off .

3 green chilies finely chopped
1/4 tsp pepper powder
1/2 tsp turmeric powder
4 garlic cloves finely chopped
1/2 inch ginger finely chopped
1 tomato deseed and sliced
4 spring onions
Finely chop the greens of the spring onion and cut the bulbs into thin round slices
1/2 tsp lime juice
Salt to taste

Method
Add oil to a pan , once hot sauté the finely chopped garlic, ginger and green chilies. Add next the chopped onion bulbs and greens of the spring onion, reserving some greens for later.
Add the sliced tomatoes and sauté well for 1 minute on medium flame. Add the turmeric powder, pepper powder and squids, stir fry well. Add in salt to taste.
Cook for 3 minutes, till done.
Lastly add the reserved finely chopped greens and lime juice.

For the king fish curryUsed the fish head for the curry

Ingredients for the masala
4 dry Kashmiri chilies
2 tsp coriander seeds
1/2 tsp pepper corn
1/2 tsp turmeric powder
3 cloves of garlic
Small piece of tamarind
2 medium size onion sliced
1 tbsp desiccated coconut
Grind all of this to a smooth paste adding just enough water

200 ml coconut milk
3 to 4 green chilies , slit
10 curry leaves

Method
Once oil is hot ,add the ground masala and just enough water. Add salt to taste and curry leaves. Allow to come to a boil. Add the fish head pieces and slit green chilies. Cook till done.

For the fish fry
8 fish slices
Marinate the fish slices
With East Indian bottle, salt to taste, ginger garlic paste and apple cider vinegar.

2 tbsp East Indian bottle masala
Salt to taste
1 tsp ginger garlic paste
2 tsp apple cider vinegar

Mix well, coat the fish slices well with this masala
Coat the marinated fish with semolina and shallow fry

44.POMFRET CURRY WITH RAW MANGO

Ingredients
2 Pomfrets Sliced, cleaned washed well. Add a little Turmeric, salt, and keep for 10 mins.
Wash well and pat dry. Keep the head of the Pomfrets for curry. And the sliced pieces for frying.

Ingredients 2
2 small size raw mango or 1 green mango peeled and sliced.
1 tsp jaggery ( optional)
6 cloves of garlic mashed
Salt to taste
400 ml thick coconut milk

Ingredients 3 For the masala
8 red Kashmiri chilies
1 tsp cumin seeds
1 tsp pepper Corn
1/4 tsp Fenugreek seeds
4 Tirphal
1/2 tsp turmeric powder
2 onions sliced
Enough water for grinding
Grind the above to a smooth paste.

Method

Heat up the oil, add the mashed garlic, stir fry lightly. Then add the ground masala and 1 cup water, salt to taste and cook for 1 minute.
Then add the fish heads, raw mango pieces and cook for 2 mins on medium flame.
Then add the coconut milk and the jaggery if required. Cook for 4 mins on low flame.

(The raw mangoes I had were quite sour, so the jaggery helped to balance the flavour)

For the Pomfret fry and Fish Roe

2 tsp East Indian Bottle Masala or according to taste
Salt to taste
1 tsp ginger garlic paste
Salt to taste
2 tbsp coconut toddy vinegar or lemon juice

Mix well into fish slices and fish Roe and coat with rice flour and shallow fry

45.MANDELI CURRY ( GOLDEN ANCHOVY) WITH RAW MANGO AND FRIED MANDELIS

Ingredients for the masala
6 Kashmiri chilies
2 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp pepper corn
1/4 tsp turmeric powder
2 tsp ginger garlic paste
1/4 cup desiccated Coconut or fresh coconut
2 medium onions sliced.
Grind the above with just enough water.

Ingredients
200 ml coconut milk
2 (small ones)Raw mango ( peel the skin and slice)
Few curry leaves
6 mandelis
4 green chilies slit

Method
Heat up some oil ,add few curry leaves.
Once it starts to splutter, add the ground masala , salt to taste and some amount of water.
Allow it to come to a boil. Add the raw mango slices, slit green chilies and the fish. Cook till done. Lastly add the coconut milk. Cook for a minute.

For the fish Fry

Mandelis approximately 65 pcs
1 tsp chili powder or according to taste
1tsp coriander powder
2 tsp ginger garlic paste
Salt
1/2 tsp pepper powder or according to taste
Marinate the fish with the above masala.
Coat the fish using a mix of rice flour and Semolina
(Ratio 1 cup Rice flour :1/2 cup semolina)
Shallow fry.

46.POMFRET CURRY WITH TEMPRADE MASALA

Ingredients
3 Pomfrets Sliced ,the tail piece and head piece for the curry The slices used for frying.

Method
First add some turmeric powder and salt to the pomfret slices, head and tail pieces
Keep for 15 mins then wash off and pat dry.

For the curry
Ingredients for masala
2 tbsp coriander seeds
1 tsp and 1/2 tsp cumin seeds
1 inch cinnamon stick
3 cloves cardamom
2 onions
1/2 tsp turmeric powder
1/2 cup fresh coconut or desiccated coconut.
Little tamarind

Ingredients for Cut masala
6 to 8 cloves of garlic ( depending on the size of the garlic)
6 or 8 green chilies ,slit into half

Method
Dry roast the coriander seeds, cumin seeds, cinnamon, cardamom.
Dry roast the coconut Add some oil and fry onions till lightly browned
Add turmeric and tamarind
Grind all the above together with just enough water to make a paste.
Add oil to a vessel, once hot add the sliced cloves of garlic and sauté till lightly browned.
Then add the ground masala and some water.
Add the green chilies, fish tail and head piece and salt to your liking.
Cook till done on medium flame.

For the fry fish

Marinate the pomfret slices with
2 tsp chili powder

1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp ginger garlic paste
Salt to taste
1 tsp vinegar or lime juice
Water to make a paste

Coat the fish slices with this paste.
Then coat each pomfret slices with semolina and shallow fry.

47.POMFRET CURRY AND FRIED STUFFED POMFRET WITH CHINCHOWNI MASALA.

clean and wash pomfret well.

Make slit on both sides of Pomfret, like pockets.

Rub a little salt into each slits.

Fried Pomfret with Chinchowni masala

For the Masala

12 Red Kashmiri chilies

1/2 cup desiccated coconut or fresh coconut

2 tsp cumin seeds

10 cloves garlic

1 onion sliced

small ball of tamarind

1/4 tsp turmeric powder

8 to 10 small pomfrets

Method

soak chilies, tamarind, cumin seeds, garlic cloves in hot water for half hour.

Heat a pan with oil and stir fry the onions till lightly browned and coconut and stir fry

once cool grind all the above to a smooth paste.

Heat up some oil in a pan and cook this masala , add Salt to taste, allow to cool.

stuff this masala into the pomfret and shallow fry.

or coat the fish with a mix of semolina and rice flour and shallow fry.

For the Curry I used the heads

Curry Masala

8 Red Kashmiri chilies

2 tbsp coriander seeds

1/2 tsp cumin seeds

1 tsp pepper corn

1/4 tsp methi

1/2 tsp turmeric powder

1 cup coconut

1 onion sliced

1 tbsp ginger garlic paste

grind all the above with a small ball of tamarindand just enough water.

Ingredients

few curry leaves

few triphala

3 green chilies

Method

Heat up some oil ,add the curry leaves, triphala ,once it starts to splutter add the ground masala and just enough water.

once it comes to a boil add the pomfret heads and 3 green chilies , Salt to taste.

Allow to cook till done.

48.FRIED MACKEREL AND CURRY RICE

Ingredients

8 medium size mackerel

For the masala

8 Kashmiri Chilies

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp pepper corns

4 garlic cloves

small piece of tamarind

1 tbsp Toddy vinegar

1 onion

1/4 tsp turmeric powder

Grind to a thick paste with some amount of water. Add salt to taste.Heat up oil and fry the masala for a minute.

Method

Clean, wash and pat dry the mackerel.

Make slits on both sides of the mackerel.

Stuff the masala on both sides and shallow fry.

For the curry Ingredients

10 Kashmiri chilies

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp pepper corns

1 tbsp Ginger garlic paste.

1 onion

1/2 tsp turmeric powder

1 cup desiccated coconut

grind all the above with some amount of water to make the masala.

Ingredients

2 onions sliced.

few kokum

salt to taste.

1 cup coconut milk

Method

Heat up some oil, add the masala and some amount of water.

Add in salt to taste , kokum and sliced onions

Allow to come to a boil. Lower the flame and cook for a minute.

Lastly add the coconut milk and cook for another minute.

49.LONVAS CURRY WITH RAW MANGO AND MACKEREL STUFFED WITH TEMPERADE MASALA

For the Fried Mackerel

Ingredients

4 Mackerels

clean and wash well, make slits on both sides. Add a mix of turmeric and salt to te fish .Keep for 10 mins. Wash it off and pat dry.

Temperade masala

4 or 5 green chili

5 garlic cloves

1inch ginger

1 onion sliced

2 tbsp coriander seeds

1tsp cumin

2 cardamom

1 inch cinnamon

1/2 tsp rice

1/4 tsp Turmeric

little tamarind

1/4 cup coconut fenny

1 tsp vinegar

1/4 cup desiccated coconut

METHOD

Dry Roast the coriander seeds, cumin seeds, cardamom, cinnamon, rice.

Dry roast desiccated coconut

Add Little oil and stir fry the onions, garlic, green chilies and ginger.

once cooled ,grind all the above with coconut fenny, vinegar and tamarind. If required add little water to help grind.

Add some oil to the pan and stir fry the masala for 2 mins on low flame.

Allow to cool. Then fill the slits of the fish with this masala and shallow fry.

Raw Mango Lonvas Curry

Ingredients

6 garlic cloves finely chopped

2 green chili

3 tbsp East Indian bottle masala

25 grams coconut powder dissolved in 2 cups hot water

2 onions finely sliced,

few curry leaves

3 cups water

1 tsp jaggery powder

1 big size Raw Mango

Method

Heat up the oil ,add the finely chopped garlic, onions and few curry leaves .Stir fry all till onions are lightly browned. Add 3 cups water ,3 tbsp bottle masala and the green chili. Allow to come to a boil.

Add the chopped raw mango , cook till almost done. Add the jaggery powder, salt to taste mix well. Lastly add in the coconut milk. Cook till done

50.AMPHADE CURRY

An East Indian Fish Curry . Here I have used the head and tail piece for the fish curry. Made slight changes to this curry.

Served the curry with Tendli Bhaji and fried Rawa(Semolina)s

INGREDIENTS

5 onions medium size finely chopped

4 green chilies finely chopped

2 inch ginger finely chopped

3 tsp East Indian bottle masala

25 grams coconut powder dissolved in 1 cup lukewarm water.

1/2 tsp garam masala powder

1tbsp ginger garlic paste

salt to taste

1 Rawa(Semolina)s

used the head and the tail ends for curry

The rest of the pieces used for fried fish

1tsp bottle masala

Method

Add 1tsp bottle masala , 1/ 4 tsp ginger garlic paste and salt to taste.

Fry the pieces and keep aside.

Heat up some oil. Add the finely chopped ginger and finely chopped green chilies. Stir fry the finely chopped onions till lightly browned. Then add the East Indian bottle masala and ginger garlic paste. Add 1cup water , salt to taste .Let it. cook on medium flame for some time. Then add the Fried fish pieces and allow it to come to a boil.

lastly add the garam masala powder and the coconut milk.

cook for 2mins.

For the Tendli Bhaji /ivy gourd

500grams Tendli slice thin

2 tomatoes finely chopped

1inch ginger finely chopped

1/2 tsp chili powder

3 tbsp desiccated coconut

salt to taste

Method

Heat up some oil. Add the finely chopped ginger and green chilies. Add the finely chopped tomatoes and the sliced tendlis

Place the vessel with the vegetable on low flame.

Allow to cook , stirring on off.

once almost done add chili powder and salt to taste.

when done lastly add the desiccated coconut.

For the Rawa(Semolina)s slices

I marinated the Rawa(Semolina)s in

1/2 tsp chili powder

1tbsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

salt to taste

1tbsp ginger garlic paste

1tsp vinegar

Coat with rice flour and shallow fry

51.SHARK FISH CURRY

Fish curry in green masala

This green masala curry can be used for all types of fish

I used 1 shark fish.

Ingredients 1

100 grams Coriander leaves

4 or 5 spicy green chilies

20 grams ginger

20 grams garlic

1 tsp cumin powder

1tsp pepper powder

1/4 tsp methi seeds

Little tamarind

2 medium size onions

grind all the above ingredients with 1 cup water to a smooth paste

Ingredients 2

few fish pieces of your choice

you can use Pomfret or shark or Bombay ducks or prawns

Ingredients 3

2 medium size onions sliced

2 tsp coconut powder dissolve in 1 cup lukewarm water well

Method

Add oil , once hot add the sliced onions and stir fry till lightly browned.

Now add the ground masala and cook on medium flame for a minute.

Add the dissolved coconut powder as mentioned above in ingredients 3.and salt to taste

cook for a minute. Now add the fish pieces cook till almost done.

Ingredients 4

Dissolve 25 grams coconut powder + 2tsp coconut powder in 1/2 cup Lukewarm water.

mix well

Method

Add this coconut milk mentioned in ingredients 4 to the curry.

cook till done.

52.RAW MANGO CURRY IN KUJIT MASALA (EAST INDIAN KUJIT CURRY)

Goes well with Pomfrets, Bombay Ducks and Rawa(Semolina)s

1 Raw Mango peeled washed well and roughly chopped

Ingredients 1

3 tbsp coriander seeds

1 tbsp cumin seeds

2 tsp pepper corns

1/2 tsp turmeric powder

10 garlic cloves

1 big onion sliced

Dry roast the coriander, cumin and peppercorns.

Stir fry the sliced onions and garlic cloves in little oil till onions are translucent

Grind all the above ingredients to a paste with some amount of water.

Ingredients 2

1 big onion sliced

5 to 6 medium size spicy green chilies

1/2 tbsp Ginger julienne

200 ml of thick coconut milk

Method

Heat up some oil and stir fry the onions till lightly browned. Add the roughly chopped green chilies and stir fry.

Add the ground paste with some amount of water. Let it come to a boil.

Add in the roughly chopped mango piece, salt to taste and ginger juliennes.

Cook on low flame till the raw mango is almost done

Lastly add in 200 ml of thick coconut milk.

Cook for a minute. Switch gas off.

FOR THE FRIED BOMBAY DUCKS

2 tbsp bottle masala

1 tbsp ginger garlic paste

1 tbsp coconut toddy vinegar

Salt to taste

Mix all the above ingredients well

Apply this masala to the fish.

Then place the Bombay duck in a mixture of rice flour and semolina both sides

Shallow fry.

53.POMFRET CURRY RICE AND FRIED POMFRETS

Ingredients

2 Kashmiri chilies

1tsp ginger finely chopped

1 big onion slice

1 tbsp coriander seeds

1 tsp pepper corns

1 /4 tsp turmeric powder

Small amount of tamarind

1/2 cup desiccated coconut

Dry roast the coriander seeds, pepper corns and Kashmiri chilies. Dry roast also desiccated coconut. Stir fry in little oil the sliced onions

Grind all the above ingredients with the mentioned tamarind, turmeric powder and finely chopped ginger with some amount of water.

Ingredients 2

6 cloves of garlic

4 to 5 tirphal

Few curry leaves

Few mustard seeds

Few pomfret slices

1/4 cup thick coconut milk

Method

Heat up some oil and add the mustard seeds, curry leaves, garlic cloves and tirphal.

Stir fry on low till garlic turn lightly brown

Add the ground masala and some amount of water. Add salt according to taste. Let it come to a boil on low flame then add the fish slices. Cook for a minute add 1 /4 cup thick coconut milk.

54. POMFRET CURRY WITH TEMPRADE MASALA

Ingredients

3 Pomfrets

Sliced

Used the tail piece and head piece for the curry

The slices used for fish fry

Method

First add some turmeric powder and salt to the pomfret slices, head and tail pieces

Keep for 15 mins then wash off and pat dry.

For the curry

Ingredients for masala

2 tbsp coriander seeds

1 tsp and 1/2 tsp cumin seeds

1 inch cinnamon stick

3 cloves cardamom

2 onions

1/2 tsp turmeric powder

1/2 cup fresh coconut or desiccated coconut.

Little tamarind

Ingredients for

Cut masala

6 to 8 cloves of garlic ( depending on the size of the garlic)

6 or 8 green chilies ,slit into half

Method

Dry roast the coriander seeds, cumin seeds, cinnamon, cardamom.

Dry roast the coconut

Add some oil and fry onions till lightly browned

Add turmeric and tamarind

Grind all the above together with just enough water to make a paste.

Add oil to a vessel, once hot add the sliced cloves of garlic and sauté till lightly browned.

Then add the ground masala and some water.

Add the green chilies, fish tail and head piece and salt to your liking.

Cook till done on medium flame.

For the fry fish

Marinate the pomfret slices with

2 tsp chili powder or to your liking

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp ginger garlic paste

Salt to your liking

1 tsp vinegar or lime juice

Water to make a paste

Coat the fish slices with this paste.

Then coat each pomfret slices with semolina and shallow fry.

55 CHINCHONI /CHINCHOWNI FISH (RAWA(SEMOLINA)S) CURRY

Added 1 raw mango instead of tamarind .

Fish curry served with Rice and fried fish

Ingredients

8 or 10 Kashmiri chilies

(Mild flavour 8/spicy flavour 10)

1 tsp cumin

8 cloves garlic

Small amount of tamarind or 1 raw mango.

Peel the skin of the raw mango ,chop and use the seed too.

1onion

1 /4 tsp turmeric powder

1/2 cup desiccated coconut

Grind the above to a paste (masala)

Method

Stir fry 2 sliced onions of medium size till lightly browned

Add the ground masala with some amount of water.

Cook for 2 mins

Add the Rawa(Semolina)s slices or only head pieces

Cook till done

For fry fish

1 tbsp chili powder

1/2 tsp cumin powder

Little bit of turmeric powder

Salt to taste

Lemon juice or vinegar

1 tsp Ginger garlic paste

Mix all together

Add this paste to the fish slices.

Dust in a mixture of rice flour and little semolina or only semolina

Shallow fry

56.KING FISH CURRY AND FRIED FISH

Ingredients

for the curry

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp pepper corn

1/2 tsp Raw Rice

1 onion chopped

1/2 tsp Tempero Di Cuddi powder

1/2 tsp Turmeric powder

Grind all the above to a paste adding just enough water.

Ingredients2

For the cut masala

4 cloves garlic finely chopped

1/2 inch ginger

5 green chilies slit

few curry leaves

1 onion sliced

1 Tomato sliced

200 ml coconut milk

salt to taste

Using the head and tail piece of the fish for the curry

8 slices of king fish for frying

Method

Add just enough oil, stir fry the garlic , ginger lightly, add the sliced onions and fry till lightly browned.

Add the sliced Tomatoes and cook till soft.

Next add the curry leaves and the ground masala . Add 1/2 cup water , curry leaves ,allow to cook. Then add the head and tail piece , add salt to taste.

Once the fish is cooked add the green chilies and coconut milk.

Cook. for 2 mins.

For the fried fish

Marinate the fish with a mix of

2 tsp chili powder

1/2 tsp tempero di cuddi powder or garam masala powder

Salt to taste

1 tbsp coconut toddy vinegar

1/4 tsp turmeric powder

Coat the fish with this paste ,

coat with semolina and rice flour mix , shallow fry.

GARAM MASALA 2

(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)

Ingredients

100 grams Cinnamon

40 grams cloves

40 grams cardamom

40 grams peppercorns

20 grams Star anise

10 grams Javitri

10 grams bay leaf

5 grams all spice

5 grams Triphal

10 grams saunf

10 grams methi seeds

10 grams Shah Jeera

Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle

used for flavouring Chicken, mutton, beef or Pork

57.FISH CURRY WITH RICE STUFFED MASALA POMFRETS AND BATTER FRY SQUIDS

This fish curry goes well with Pomfret, prawns and fresh Bombay ducks. This Method of preparing green masala curry, learnt from my mother Lilian Almeida. My mother would prepare this curry with fresh Bombay ducks or pomfrets. She would grind fresh coconut with the rest of the spices along with green chilies.
The masala stuffed pomfrets are prepared with a basic red masala and cuddi powder. Instead of cuddi powder a good garam masala powder too will do.

For the curry
Ingredients
4 green chilies
1 medium size onion sliced
Sauté till translucent

Dry roast
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp pepper corn

Grind to a paste with 1 tsp turmeric powder and small ball of tamarind and just enough water.

Ingredients
Few curry leaves
5 cloves of garlic sliced
1 inch ginger finely chopped
1 raw mango ( raw bottle mango, peel skin and slice)
1 shark fish ( cut into sliced , clean and washed)
1 cup water and another 1/2 cup
Salt to taste

Method
Add curry leaves, ginger garlic and sauté till lightly brown. Add the ground masala and 1 cup and 1/2 cup water. Once it comes to a boil add the mango pieces and salt to taste. And cook till almost done. Add the fish pieces and cook till done. Add the 200 ml coconut milk and 1/2 cup water. Cook for 2 minutes.

Fried Pomfrets
Ingredients
1 tbsp chili powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp cuddi powder
1/4 cup vinegar
1 tbsp ginger garlic paste
Salt to taste

Mix all the above ingredients well.

Ingredients
3 pomfrets
Clean and washed well. Make slits on both sides of the fish
Add a mix of turmeric powder and salt and keep for 20 mins. Wash off well and pat dry.

Method
Add the prepared masala to the pomfrets, (adding the masala well into the slits)
And shallow fry.

58 MACKEREL CURRY AND MASALA STUFFED MACKEREL FRY

For the Mackerel Curry
Ingredients
4 Kashmiri Chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp pepper corn
1/2 tsp turmeric powder
1 onion sliced
1 inch ginger finely chopped
Small ball of tamarind
1/4 cup fresh coconut or desiccated coconut

Grind the above into paste with just enough water.

Ingredients 2
5 cloves garlic mashed
Few Curry leaves
5 Tirphal / Schezwan pepper corn
2 green chilies slit
1 mackerel
Clean washed and cut into 2 to 3 pieces
Salt to taste
1 and 1/2 cup water

Method
Add oil , once hot add mashed garlic, few curry leaves and tirphal. Sauté lightly, add then the ground masala and 1 and 1/2 cup water. Add salt to taste and bring to a boil.
Add the fish pieces and cook , once almost done add the slit green chilies. Cook till done.

Mackerel fry
Ingredients for the masala
120 grams coriander leaves
6 green chilies
2 tsp coriander powder
1 tsp cumin powder
1tsp pepper powder
Salt to taste
Tamarind (small ball)
1 tsp ginger garlic paste
Grind to a paste with just enough water to a thick paste.
Add oil and shallow fry till masala is cooked.

Ingredients
4 mackerel Clean and wash well, make slits on either side of the mackerel.
Add this green masala into the slits and shallow fry.
Serve with rice.

Mango salad
1 bottle mango thinly sliced
Salt, icing sugar, finely chopped coriander leaves and 1 sliced onions and a pinch of chili powder or finely chopped green chili and pepper powder. 

59.ATLANTIC SALMON SERVED WITH VEGGIES AND A COCONUT GRAVY

Ingredients

1 kg Atlantic Salmon fillets

Marinate the Fillets with

Grind to paste

1 tbsp ginger garlic paste

6 green chilies

1tsp finely chopped lemon grass ( the bulb of the Lemon grass)

Salt to taste

1 tsp pepper corn

Marinate for an hour

Method

Shallow fry skin side down first with oil and a tbsp of butter.

Fry each side to 1 1/2 mins

For the gravy

Ingredients

200 ml thick coconut milk

1 stock cube

400 ml water

1 tbsp lemon grass bulb

Few curry leaves

4 Green chilies slit

1 tsp pepper powder

1 tsp coriander powder

1/ 2 tsp garam masala powder

1 tsp coriander leaves finely chopped

4 cloves garlic finely chopped

Method

Add a tbsp of oil, once hot add the finely chopped garlic sauté till lightly browned, add the finely chopped lemon grass, stock cube ,400 ml water and allow to come to a boil. Then add the green chilies, add spice powders mentioned in the ingredients and few curry leaves.

After a minute add the coconut milk and finely chopped coriander leaves.

Cook for a minute. Serve with the salmon.

60. ATLANTIC SALMON WITH STIR FRY VEGGIES AND PASTA SALAD (RECIPE 2)

1 kg Salmon fillets
Grind to paste and marinate with
15 cloves of garlic
1 tsp pepper corn
Salt to taste
5 green chilies (optional)

Apply this marinate to the fillets

Heat up a pan with some oil and butter
Place the salmon fillet one at a time ,skin down.
Keep it pressed using your fingers, so that the skin doesn't curl up.
Then flip gently to the other side .
Fry till done (approx. 2 mins)

For the stir fry veggies
Vegetable of choice , stir fry with oil and butter, sprinkling in salt , pepper and butter.

For a very basic pasta salad
Any type of pasta ( boil and cook according to packet instructions)
Mayonnaise
Dry pasta mix herbs
Few olives
Mix all together

Basic Sauce
Stock cube
Water
Oyster sauce
Corn flour

Mix altogether and cook till sauce thickens 

61.NORWEGIAN SALMON SERVED WITH COUSCOUS AND BROCCOLI TOSSED IN OYSTER SAUCE

The Norwegian Salmon is Marinated with some Indian spice mix and then shallow fried with olive oil and butter
Served with
Couscous which is a form of semolina granules, slightly bigger than rava

Norwegian Salmon

Ingredients
500 grams Norwegian Salmon
de-scale the fillet, wash well and cut in four pieces. Pat dry

For the marinade

1 tbsp chili powder
1 tbsp coriander powder
1 tsp pepper powder
1 tsp ginger garlic powder
Salt according to liking
3 tbsp olive oil

Mix all the ingredients well and apply to the salmon fillets.

Marinate for an hour, keep in refrigerator.

For Frying

Heat up a pan with some olive oil and butter
Place the marinated fish skin side down first for a minute, keep pouring the butter and oil mixture over the fish.
Turn to the other side following the same process.

For the Couscous
To a pan I added
2 tbsp Olive oil
1 tbsp Butter
Some dry herb mix
Chili powder according to liking
Pepper powder according to liking
1 Stock cube
4 cups water

Bring all this to a boil. Once the stock begins to boil add 2 cups couscous, stir. Cover and switch gas off.
Keep covered for 5 to 10 mins

For the broccoli
500 grams broccoli
Toss in a tbsp of oyster sauce, chili sauce and crushed pepper corn. 