Additional info

To know more about local names of fishes,refer to the link below:

http://gogoa.net/useful_words_and_phrases.htm

BHANGDA PHANNAUPKARI(MACKAREL WITH RED CHILLY GRAVY AND ONION GARNISH)

BHANGDA PHANNA UPKARI
 (MACKAREL WITH RED CHILLI GRAVY AND ONION GARNISH)

This is a traditional Mangalorean preparation made with fishes such as mackerel, ladyfish, silverfish and pomfret. The preparation is relatively simple and easy to make with minimum fuss.

INGREDIENTS:
Mackerels- 6 medium sized (each fish cut into  2 pieces)
Roasted red chillies -10 nos.(byadgi variety)
Tamarind paste - 1 tablespoon( if using saboot tamarind-size of small amla)
Haldi powder(turmeric)-1/2tsp
Salt to taste

for the garnish:
finely chopped onion-1 nos.
coconut oil for frying

Method of preparation:

Add all the above mentioned main ingredients and grind them into a fine paste with minimal addition of water(totally about half a glass with little addition into the paste each time).collect the ground paste and keep aside.
In a thick bottomed pan, Heat oil and sauté the onions till translucent. Transfer the onions onto a tissue paper .In the same pan, add the ground masala and add water to make it into a creamy consistency.(do not add too much water as the fish too leaves water into the mix).Boil the masala and add the fish pieces to the masala and cook to boil. Keep it on simmer for 3 to 5 minutes and add the sautéed onions into the gravy.

The curry is ready to eat with hot rice.

 

Mackrel Tawa Fry

      MACKAREL TAWA FRY (Bhangda Tawa Fry)

MACKAREL CLEANED WITH VERTICAL SLITS.

     This is a tasty low calorie preparation as it avoids the traditional fried fish for the calorie   conscious. It is a simple recipe and one can prepare it in a very short time. It is also extremely easy to  prepare.

INGREDIENTS:
Medium size mackarels--------6 nos.(cleaned and vertical slits placed on the fish)
For the marinade:
chilly powder---3 tbsp.
haldi powder--- 1/2 tsp
asafoetida(hing)-1/2 tsp.
for those who do not like heeng, u can substitute it with ginger garlic paste--1 tsp.
lime juice-1 tsp.
salt to taste.
For Coating:
Rice rawa

Method of preparation:
mix all the ingredients of the marinade and make into a paste of medium consistency.apply it to the surface of the fish all over including the insides and marinate it for about 1/2 an hour to an hour in the refrigerator.
Keep the tawa on low flame and apply oil on the surface of the tawa.once tawa is hot, roll the fish on rice rawa and place it on the tawa.roast the fish by rolling it over on both sides and serve hot with lemon wedge and mint leaves as garnish.

CHILLY MASALA READY FOR MARINATION

                                                          MARINATED FISH

FISH ON TAWA

READY TO EAT.

Sardine in coriander and methi gravy(kothambari methi).

PEDVO KOTHAMBARI METHI.(SARDINES IN CORIANDER AND METHI GRAVY)

This is a typical Konkani speciality preparation made with sardines(the smaller the size, the better the taste).this preparation also tastes good with mackerel and sole fish in this gravy.

Ingredients:
Sardines (medium size)------15 nos.
Grated Coconut---------------1/2 nos.
Dry roasted red chillies(byadgi variety)--8 nos(depending on the spiciness,u can taper the amount)
Roasted coriander seeds---3 tbsp.
Roasted methi seeds-------10 seeds.
Tamarind paste-----------1 teaspoon.
Green chillies-------------3 nos.(cut vertically into 2 pieces)
haldi powder--------------1/2 tsp.
salt----------------------as per taste.

Method of Preparation:
Grind grated coconut, roasted red chillies,roasted coriander seeds,roasted methi seeds and tamarind paste with haldi powder and salt into a coarse paste. Remove the masala from the mixer and transfer into a bowl and add green chillies to it.wash the remaining masala in the mixer with one cup of water and pour it into the bowl containg the ground paste.Transfer masala into a cooking vessel and cook it to boil on a low flame.Add the fish(cleaned) and cook for about 5-8 mins on a low flame.

Eat hot with rice.

cleaned fish(sardines)

                                                            masalas before grinding

masala after grinding

Final preparation.ready to eat

 

Welcome

Hi friends.......welcome to this blog that i have started in my mothers name to exclusively cater to those voracious fishitarians who love their meal with a bunch of fish goodies.......the cuisine here is delectably coastal konkani preparations of various commonly available fish types but one thing i can assure you is that they will whet your appetite may it be curry or the fry variety.