I am not a fan of sea food but husband is .Mostly its a chicken dish or egg recipe during weekends,but last sunday hubby got surmai fish and asked me to prepare this delicious Goan fish curry which tasted absolutely yummy
I do eat fish curry but do not eat fish.So todays recipe is goan seer fish curry or as we call it in Marathi - 'Surmaiche Kalvan'. This is a common fish curry recipe in goan households
It is an easy fish curry which will always be a regular menu in your kitchen once you taste it
I referred it from goanfood recipes and followed it ditto with very few minor changes to suit our taste
Ingredients:
1 medium Sized Surmai (You can also add pomfret or Halwa)
half Raw Mango pieces
1 Green Chilli
i onion
MASALA VATAN TO GRIND IN MIXER
6 Kashmiri Chillies ( i used half byadgi and half kashmiri)
1/2 Scraped Coconut (about small cup)
A Small Piece of Ginger inch
5-8 Flakes Garlic
5 - 6 Pepper Corns ( i had used tirphal which is known as sichuan pepper in english)
1 inch dalchini
1 Table spoon Coriander seeds
A Pinch of Methi Seeds
half raw mango pieces
Small ball of Tamarind if a raw Mango is used ( use a lemon sized tamarind if you dont use raw mango)
1/2 Tea spoon Haldi Powder
1/2 Tea spoon Jeera
Salt
Garnish
Coriander leaves
Method
1.wash fish thoroughly and apply ginger garlic paste ,turmeric ,red chilli powder ,tamarind juice 1 tsp each and salt on fish and keep the fish aside.
2.Grind the masala ingredients mentioned above, in a mixer with a little water.
3.Heat oil in a pan/kadhai,add hing, chopped saute for 2-3 minute till onion is pink
4.Now add the grounded masala to it saute for a minute, add some salt and slit the green chilly, remove seeds as per spice requirement.
5.next add the marinated fish to the curry,Also add the remaining cut pieces of raw mango, to give a tangy flavour .now add water as per the consistency you want.
6. check taste and adjust the spice (tikhat) or sour (ambat) taste accordingly.now cook covered till fish is cooked it will take 10 minutes generally.once you get a boil switch off the gas .
7.garnish with coriander and serve this spicy and sour goan kalvan (curry) with bhakari and steaming hot rice with solkadhi and lemon wedges
Tips
1.Instead of adding water you can add coconut milk to make it rich.
2.You can skip raw mango (but i recommend using it) and use tamarind entirely
3.instead of adding chopped onions in tadka you can grind onion along with vatan or use half onion in vatan and add remaining chopped onion in tadka.
I
always like variation in my food ,Get bored of eating same things.last wednesday tried this delicious goan style egg curry
Explore authentic Goan cuisine with the mouthwatering Goan egg curry. The boiled eggs are cut into halves and the dropped to a spicy red colored coconut based spicy curry. Enjoy with rice or rotis.
Adapted from goanfood recipes only difference being i used hard boiled eggs .for goan style egg drop curry see tip 4
Ingredients:
1.5 tblsp oil
1 medium onion, finely chopped
4-5 garlic flakes smashed
1/2 cup thick coconut milk ( I didnt use it)
1 cup water
3 eggs
Water as required
Salt to taste
To grind Masala:
6-7 dry kashmiri red chillies (mild variety)
2 roasted coriander seeds
1 tsp roasted cumin seeds
1 inch cinamom
1/2 tsp turmeric powder
4 tblsp grated fresh coconut (I used half dry & half wet)
1 small ball tamarind
3-4 garlic flakes
Garnish
Coriander to decorate
green chilli sliced
Method:
1. Boil eggs and remove shell and keep aside. fry in a tablespoon of oil and turmeric powder for 2 minutes. Cut up the hard boiled eggs into halves and set aside.
2. grind above ingredients under To grind Masala adding little water and keep aside.
3. Heat oil in kadai ,now add chopped onion , smashed garlic flakes .Saute till the onions are golden brown.next add the grinded masala.
4 now stir grind masala well till oil separates ,now add 1 cup water and allow the curry to boil.if using coconut milk add it now.
5.once desired consistency is reached switch off gas and add boiled eggs
6. garnish with coriander leaves and slit green chillies and serve with rice or chapati
Tips
1. can add chopped tomato or tomato puree in step no 3
2. can add raw mango to curry while boiling to increase tanginess
3. instead of adding chopped onion you can grind it in step number 2 along with other ingredients under To grind Masala .
4. if making goan egg drop curry after step 4 drop the eggs in curry, break the egg shell and pour the contents into curry taking care that yolk should not get broken
throwing the hot curry over the eggs with a spoon till eggs are cooked.
This spicy and tangy prawns masala curry is a feast for every prawn lovers.
I noted this from marathi tv show mejwani paripoorna kitchen.ever since i have made chicken vindaloo recipe i have been a fan of goan style food .
Though i am not a sea food lover i can eat prawns especialy the smaller variety ones.
Having Grown up in konkan coastal region I have seen fish curry called kolambi kalwan in marathi , fried prawns, stuffed fish, fried crabs in my childhood though I hardly ate any fish ,I just had the fish curry and for me mom used to add potatoes in the kalwan.I normally make my moms style kandyavarchi kolambi but tried this last sunday & end product was definitely hot spicy as well as tangy
Adjust the number of red chillies as per your spice levels
Ingredients :
1 cup medium sized deshelled prawns (10-15)
Masala to grind
2 tbsp coriander seeds
5-6 red chillies ( I used half guntur chilli & half red kashmiri chillies)
7-8 pepper (miri)
2 inch cinamom stick (dalchini)
2-3 cloves (lavang)
2 tbsp lemon juice /vinegar
Remaining ingredients
2 small sized onions chopped finely
2 medium tomatoes finely chopped
1 -2 green chilli chopped
1 tbsp garlic chopped
2 tsp ginger garlic paste
1 tsp Kashmiri chili powder for colour
1 tsp red chili powder
½ tsp garam masala.
1 tsp haldi or turmeric powder
1 tbsp vinegar /lime juice
1 tbsp butter+1 tbsp oil
Finely chopped coriander for garnish
Salt to taste.
METHOD
1.Wash prawns & remove vein (black thread) from each prawn
2.Dry roast & grind the ingredients mentioned above under "Masala to grind " .
3.Marinate the prawns in a bowl with1 tsp ginger garlic paste ,lemon juice ,turmeric ,1 tsp of grinded masala in step 2 and salt. Mix well and set aside while you make the spice powder and paste.
4 heat oil & butter in a pan.Add chopped garlic & green chilli & saute for few seconds .next Stir fry onions till light brown, add ginger garlic paste and stir.
5.Add the chopped tomatoes and stir fry for 1 minute .next add remaining grinded masala in step 2 & add red chili powder,kashmiri chili powder,turmeric powder,garam masala & mix well & saute till oil separates.
6.Add the marinated prawns, add a little water as per the consistency you want and let it cook till the prawns are cooked, which takes about 3 to 4 mins.do not over cook prawns as they will turn hard when overcooked .
7.Lastly add lemon juice /vinegar & switch off gas .
8. Garnish with finely chopped coriander leaves .
9.Serve with hot chapati or steaming hot rice & sliced white onions (pandhra kanda)
Vindaloo is an spicy Indian curry dish popular in the region of Goa.However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the hottest dish available.
History
The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos," which is a dish of meat, usually pork, with wine and garlic.
The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. Alternative terms are vindalho or vindallo.
Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger and spices overnight and then cooked with the addition of further spices. The end result has a 'sweet sour' taste which is quite different from that adapted by UK restaurants.It can be made with chicken or lamb and is served with a rice pilaf, naan, or chapattis.
Preparation and variations
Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word आलू "aloo" means "potato" in Hindi.
Vindaloo is a popular dish in many parts of India. In eastern states of India viz. Orissa and West Bengal, the same dish (not referred as Vindaloo) is prepared for celebratory events as well as for home dinners, though this is hotter and has more potatoes in those regions.
There are two possible explanations for the addition of potatoes: lamb is three times more expensive in India and the cook wanted a filler in the dish; or the potatoes counteract the salt often added to the sauce.
Vindaloo has gained popularity outside of India, where it is almost universally featured on Indian restaurant menus. Vindaloo served in western restaurants differs from the original dish of that name in that it is simply a hotter version of the standard "medium" restaurant curry,with additional chili and including potatoes.Vindaloo is usually not available with pork, only with chicken, beef, lamb/mutton, or prawn.
I have looked for an authentic traditional Chicken Vindaloo recipe and Combined the methods together and made few changes to suit our taste!
Ingredients:
250 grams Chicken pieces
2 nos Onion
1 Tomato
2tbsp Coriander leaves (chopped)
Salt
3 tbsp Oil
2 tsp yoghurt
2 bay leaves
For vindaloo paste ( marination of chicken )
1tbsp Cumin seeds
1tsp Fenugreek seeds
1tbsp Coriander seeds
½ teaspoon mustard
1 tsp turmeric powder
7 nos Dry red chillies ( i had used 3 kashmiri & 4 guntur chillies)
2 tbsp of vinegar
2 tsp of lemon juice
1 tsp of black pepper
1 cinnamon stick
6-8 cloves
1 tsp of cumin seeds
5-6 petals of garlic
1 inch garlic
1 black cardamon
method:
1.heat up 1 tsp of oil in pan. Add coriander seeds,cumin seeds, cloves, black pepper, black cardamon,fenugreek seeds,mustard seeds cinnamon stick and saute till nice aroma starts to come out. Coarsely grind above roasted spices in blender & apply this ground
2.Soak red chillies along with ginger, garlic in lemon juice & vinegar.Next grind this into a fine paste .
3.Apply this red chilli paste to chicken (which is marinated with dry masala powder) & marinate in fridge (not freezer) for minimum 2 hours .(You can even Dry roast the ingredients as done in step 1 & then grind them with rest of the ingredients mentioned under marinade & then marinate chicken if you are in hurry .
3.heat 1 tbsp oil .slice one onion into long slices & mix them with 1 tsp salt.next add these slices in hot oil & cook till it is browned like we do for biryani.cool & blend this carmalized onions to a paste in blender .mix this paste with the chciken & let it marinate further.
4 Chop remaining onion & tomato finely.
5.Heat 2 tbsp of oil in pan. Add bay leaves and let them crackle. Add finely chopped onion to it and saute till onions become brown in color. Add pinch of asafoetida and turmeric powder.
6.Add marinated chicken, yogurt and salt to taste. Mix pieces well and cover the pan. Pieces will loose some amount of water. Let it cook onmedium heat for 3-4 mins.
7.Add 2 cups of hot water and cover the pan. Let the chicken cook for about 10 mins. Stir in between it. Let the chicken simmer on low heat for 2-3 mins.
8 Switch off the heat and garnish with cilantro.
9.Serve with rice & chapati ,bhakari,naan or tandoori roti and white onion slices along with lemon wedges
