Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
Prawn Dangar, typically prawn cutlets is a popular and much loved dish in Goa. It can be served as an accompaniment to any main meal or as a snack or appetizer.
Ingredients
1 Cup Prawns, preferable small prawns
2 medium Onions, chopped finely
2 green chillies, chopped
½ cup coriander leaves, chopped
½ tsp. ginger garlic paste3
½ tsp. turmeric powder
½ tsp. chilli powder
½ tsp. coriander powder
1 tsp. salt or to taste
1 tsp. tamarind paste or lemon juice
1 tsp. sugar (optional)
2 tbsp. gram flour (Besan)
1 tbsp. rice flour
2 tbsp. grated coconut
Rawa (semolina) for coating
Oil for shallow frying
Clean, wash and drain prawns. If using large prawns, chop them into small pieces. Squeeze out all the excess water and transfer to a mixing bowl. Add all the ingredients from Onions to coconut. Mix well, squeezing the mixture so that it binds well. Cover and keep the mixture aside for 15 minutes. Form the mixture into golf sized balls, flatten a bit and coat with rawa. Shallow fry for 5 minutes on each side, till golden brown and crisp. Serve as an accompaniment to a main meal or as a snack or appetizer with ketchup or green chutney.
Shrimp have high levels of omega-3 fatty acids and low levels of mercury. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides
Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns.
When buying prawns there are several considerations. Firstly, see that they have all of their legs, feelers and eyes in tact and that the tail has a firm spring when curled. It should feel firm in texture and when you taste the meat it should be immediately sweet, with a long clean finish, no strong after taste.
Prawn sizing is based not only on form (HOSO or PDTO) but also on the actual number of prawns per pound or kilogram. The charts below will give you a quick and easy guide on sizing of the two forms.
HOSO Head on Tail On
PDTO Peeled Deviened Tail On
Stuffed Prawns, Extra Colossal Stuffed Prawns
This recipe may be used for any large sized prawns
Ingredients
4 Nos. Extra Colossal Prawns
4 red chillies
4 cloves
1” cinnamon
8 peppercorns
½ tsp. turmeric powder
1 tsp. ginger garlic paste
1 small onion, chopped
1 tbsp. garlic
½ tsp. cumin seeds
1 tbsp.vinegar
½ tsp. sugar
1 tsp. salt or to taste
1 egg and rava for coating
Oil for shallow frying
Method
Clean prawns by chopping off the tip of the head and then slitting the back including the shell to devein, but not cutting through. Wash well and apply salt, turmeric and ginger garlic paste. Set aside to marinate.
Grind together the chillis, cloves, peppercorns, cumin seeds, garlic, onion, vinegar, salt and sugar, with a little water to a smooth paste.
Heat ½ tsp. oil in a pan and fry the ground masala on low heat till the raw smell disappears, about 1 or 2 minutes. Take off heat and cool.
Stuff the prawns with the masala paste. Then tie with thread, roll in beaten egg and rava and shallow fry 3 to 5 minutes on each side.
Remove the thread if you wish and serve immediately with lemon wedges and sliced onion.
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste.] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Source: Wikipedia
Dried Shrimp and Lady Finger Curry with Sola (Dried mango)
Ingredients
1 Cup Dry Prawns (Before cleaning)
20 to 25 Lady Fingers
8 flakes dried mango (Sola)
1 small onion, sliced
1/2 tsp. Salt or to taste
2 tbsp. coconut oil
Grind to a paste
4 red Kashmiri chilies
6 small round chilies (from Goa)
3 tbsp. coconut powder
1 tbsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. pepper corns
1/4 tsp. turmeric powder
4 flakes garlic
1 small onion
4 to 5 flakes tamarind (small ball)
Roast prawns gently on medium low flame till aromatic and crisp. Becpmes easier to clean when crisp, the heads etc. fall off easily. Leave aside to cool. Prepare the masala ingredients and grind to a smooth paste using some water.
Wash the lady fingers and drain. Cut off the heads and tails and cut each slantwise into 2 to 3 pieces depending on the length of the lady finger. Cutting slantwise gives you a better view of the inside of the lady ifnger which can be sometimes infested with worms.
When the prawns are cool, clean them by removing the head, tail and legs and immerse in water for 10 minutes to soften. Soak the mango sola in water in a cup till required.
Slice the onion and fryin 2 tbsp. oil till light brown. Squeeze out the water (discard the waer) from the prawns and add to the onion. Remove the dried mango from the water (reserve the water) and add to the prawns and saute for 2 minutes. Add the masala paste, sufficient water for the curry, salt and bring to a boil. Then add the lady fingers, adjust the consisency of the curry and cook 10 minutes. Reduce flame when it starts boiling. After 10 minutes check if the vegetable is cooked, if not simmer further 5 minutes. Remove from eat when curry appears glossy and fat surfaces. Serve hot with rice for a delicious, nutritious and satisfying meal.
Typical mangalorean dry prawn chutney, served as an accompaniment at any main meal. Delicious with simple dal rice or with pez!
Ingredients
1 cup dry prawns, cleaned with head, tail and legs removed
2 cups fresh grated coconut
4 green chillies
4 flakes garlic (reduce to taste)
1/2 ” pc. ginger
4 tpo 5 sprigs coriander leaves
1 small lemon sized ball tamarind
1 small onion
Roast the dry prawns on a heated pan on medium low flame till aromatic and crisp. Leave aside to cool.
Grind the chutney ingredients to a coarse almost dry paste, I like to add 2 tbsp. of the prawns to the grinder alongwith the chutney ingredients. Otherwise prawns are not be be ground. Mix prawns with the chutney wiht your hands, squeezing and crushing the prawns somewhat. Serve as an accompaniment with any main meal. Excellent with a simple meal of dal rice or with pez!!
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. javla: made from a tiny species of shrimp called karandi, which is typically dried head and shell on and consumed whole. (Wikipedia).
Dired shrimp is a unique way to add flavor to a array of dishes. Baby shrimp are extremely tiny shrimps that appear translucent when dried. They are tender and delicate but have a strong seafood taste. Dried shrimp can be stored for prolonged periods compared to fresh shrimp and are widely stored and used during monsoon season in India and Asia.
Ingredients
2 medium purple brinjals
1 cup dried zavla (baby shrimp)
3 spring onion with greens
½ cup coriander leaves
6 flakes garlic
1” pc. Ginger
4 green chillies
2 tbps. Mixed masala (East Indian/Sunday Masala/Bafat powder available at grocers)
2 tbsp. oil
1 tsp. Salt or to taste
4 top 5 petals kokum (dried mangosteen)
1 tbsp. tamarind pulp (use 2 tbsp. if kokum is not available)
Soak the dried zavla in plenty water for few minutes. Wash well and squeeze out the water. Set aside. Wash the brinjals, cut off the stem and chop into cubes. Chop the green onions, garlic and green chillies. Heat oil in a vessel, add onion, ginger, garlic, chilies and kokum and saute for a minute. When onion is translucent, add the masala powder, mix well and add the zavla and brinjal, add ½ cup water and bring to a boil. Reduce flame and cook 10 minutes till brinjals are tender. Add the chopped coriander leaves (save some for garnish) and salt. Simmer 3 minutes. Add the tamarind pulp and cook till oil surfaces. Adjust seasoning. Serve hot with chapatis or any bread of your choice or as side to any main mail.
These prawns turn out absolutely delicious, so juicy and succulent. Makes a great starter or appetiser!! Serve with lots of lemon and crusty bread to mop up delicious gravy.
Trim the head and keep the shell & tail on the prawns. Use kitchen scissors to cut down the middle to remove the vein. Clip off the legs, etc. as shown. Wash and pat dry. Rub salt on the prawns.
Take 1 tsp of just the oil from the aglio e olio sauce. Heat a large wide pan till very hot. Add oil and prawns. Press the prawns down so that the shell gets a nice char. After 2 mns on each side, add about ½ cup of the aglio e sauce and cook for 5 mns or till done. Add lemon juice and cream, mix till heated through. Take it off the heat and top with chopped parsley/coriander leaves. Serve with crusty bread and lots of lemon wedges.
Delicious, succulent and moist Stuffed Pomfrest in mouth watering green masala and cooked iun banana leaf which prevents the fish from absorbing too much oil! Use stuffing of your choice, red, green or recheado masala. Recipe is from my mother’s book “Mais Recipes”. Get hold of your copy soon. Here is the link for details: https://cooklikececilia.com/mais-recipes-contact-details
Caldine or Caldinho in Portuguese, is a typical goan curry recipe used to cook, fish, vegetables or shrimp. It’s a light coconut curry and as the consistency is quite thin can easily double up as a spicy soup. It is mildly spiced and considered a “sweet” curry. This combination of shrimp and cauliflower is quite commonly prepared in a caldine and tastes delicious over boiled rice or with some crusty bread or poee or pao used to mop up the runny curry and the juicy morsels devoured with the crunchy cauliflower and luscious shrimp. Keep the shells of the shrimp intact (provided they are fresh) and you will enjoy sucking and relish the juicy caldine that is trapped in the shells!! Make sure the cauliflower has some crunch, so avoid overcooking.
Ingredients
1 cup medium to large prawns
1 medium cauliflower
1 medium onion
3 green chillies
1 medium tomato
1 tbsp. oil
1 tsp. Salt, or to taste
Grind to a paste
1 cup fresh coconut or 4 tbsp. coconut powder
3 large cloves garlic
½ tsp. cumin seeds
½ tsp. pepper corns
1 tbsp. coriander seeds
1 small marble sized ball tamarind
Method
Shell & devein the prawns. If the prawns are very fresh, keep the shell intact, removing the head and legs.
Wash and drain.
Apply a pinch of salt and turmeric and set aside.
Separate the cauliflower florets and cut into large pieces.
Immerse in salted water for 15 minutes to loosen dirt and kill insects, if any.
Grind the masala to a paste.
Slice the onion, slit the green chilies and chop the tomato.
Heat oil in a vessel,
Add the sliced onion, green chilli and fry till light brown.
Add the tomato and saute till soft.
Add the masala paste with the masala water and additional water for the curry as required,
Add 1 tsp. salt and bring to a boil and simmer 5 minutes.
Add cauliflower and cook 5 minutes till almost tender.
Add prawns and cook 10 minutes.
Adjust seasoning and serve with steamed rice.
Goes well also with Poee, or bread to mop up the delicious gravy
Ghee Roast is fiery red, tangy and spicy with a flavor of ghee roasted spices. The advantage of creating traditional dishes at home, is you can adjust the recipe to suit your taste to get maximum satisfaction from the meal. Our spice level is always medium spicy, hence the Prawn Ghee Roast does not have the usual number of chillies. Secondly, Baydagi and Kashmiri chillies are both used, but I have used only Kashmiri as I did not have Baydagi chillies. You may increase the chillies according to your taste.
P.S.: Any leftover ghee roast (if at all any remains of this delicious dishes) can be reinvented the next day. Just add some water when re-heating to make a curry and you have a Kundapur Curry to go with freshly steamed rice!
Ingredients
1 Cup prawns (large), shelled
1 tsp. Kashmiri chilli powder
2 tbsp. yogurt
1tsp. tamarind paste
Salt
4 tsp. brown (fried) onion paste*
1 tbsp. yogurt for fried onion paste
6 garlic cloves, chopped
1 tbsp. coconut oil
2 tbsp. ghee
1 to 2 sprigs curry leaves
To make Kundapur masala (Roast and grind to a powder)
4 to 6 Kashmiri chillis
1 tbsp. coriander seeds
½ tsp. cumin seeds
¼ tsp. fenugreek seeds
¼ tsp. pepper corns
4 flakes garlic
OR use 3 tsp. ready Kundapur masala instead of above
Method
Dry roast the spices from Kashmiri chillies to garlic, cool and grind to a powder. Your ‘Kundapur masala’ is ready.
*To make fried onion paste : Slice two onions and fry in oil on medium heat till dark brown, cool and grind to a paste with a tbsp. of yogurt.
Clean, shell and devein the prawns.
Wash, squeeze out all the water.
Combine tamarind paste, yogurt, salt and kundapur masala and apply to the prawns and mix well. Marinate for 15 to 30 minutes.
Take a shallow pan, add 1 tbsp. of coconut oil, and fry the chopped garlic for a minute.
Add the brown onion paste and sauté for a minute.
Add the prawns with the marinade and stir fry on high flame till the prawns change colour.
P.S.: I have cooked a larger quantity in the video, hence it is much more than the recipe quantities.
I always loved this curry when my mother made it. Searing the fish or lightly frying it with just a little salt and turmeric powder and then including it in a curry that is not too spicy, just made the fish and the curry absolutely delicious. The same curry can be made with Rawas (Indian Salmon) or Surmai (King Fish) and is sometimes made into a Roce curry with coconut milk added to the curry at the end of cooking and then garnished with some golden fried onions. Absolutely lip smacking!
Fried Fish Curry
Ingredients
2 medium pomfrets (750 gms. Total approx.)
¼ tsp. salt
¼ tsp. turmeric
For tempering
1 medium onion
2 green chillies
1” pc. Ginger
2 tbsp. coconut oil
Masala to grind to a paste
4 Kashmiri chillies
4 heaped tbsp. coconut powder
½ tbsp. coriander seeds
¼ tsp. cumin seeds
6 to 8 peppercorns
1 small onion
2 flakes garlic
1/4 tsp. turmeric powder
Small marble sized ball tamarind
1 tsp. salt or to taste
Method
Clean the fish and cut into desired pieces.
Wash well and drain.
Apply salt & turmeric powder and toss the fish lightly. Set aside for 10 to 15 minutes. Meanwhile prepare the spices for the masala and grind to a smooth paste adding a cup or two of water.
Heat a frying pan and add 2 tbsp. of oil to the pan and fry the fish pieces lightly on both sides. Remove and set aside.
For tempering, slice the onion, shred the ginger and slit the green chillies.
Heat the oil in a pan and add the chillies, ginger and onion and fry till light brown.
Add the masala paste with the masala water, 1 tsp. salt, bring to a boil and simmer 5 minutes.
Add the fried fish, bring to a boil and cook 10 minutes till oil surfaces.
Serve hot with boiled rice, vegetable and some pickle for a light but delicious meal.
Rissois is one snack we must have when we go to Goa. It is served at every occasion and is a mandatory snack at almost all parties and functions. Crispy on the outside and soft and creamy on the inside, it is an instant favorite. The traditional filling is shrimp but feel free to make with chicken, minced beef, fish or a vegetarian filling using the filling recipe as a base.
Clean, devein and cook shrimps in boiling water for 3 minutes. D
Drain, cool and chop into pieces.
Heat the butter in a saucepan, add onion and fry till translucent, add green chillies and saute for a minute, add the milk, pepper, nutmeg and salt and heat through.
Prepare a slurry with the water and cornstarch and as the milk begins to boil, add the slurry all at once and mix thoroughly.
Cook on low flame till thick and glossy.
Add the cooked shrimp & heat through for a minute.
Switch off the flame.
Add the grated cheese and mix well.
Leave aside to cool.
Pastry dough:
1 cup water or milk
1 ½ cups flour
4 tbsp. butter
1 tsp. salt
Method
Take water in a pan, add the butter and heat till the butter melts and almost begins boiling.
Add the flour, stirring to mix well till combined and begins to leave the sides of the pan.
Remove from heat.
Grease a work surface and tip the dough and cool slightly while kneading to smooth and pliable.
Divide into portions and roll as thin as possible.
Using a cutter (or any cup or cover), cut rounds
Place a tsp of filling in the centre, moisten the edges and fold into crescent shape pressing the edges firmly.
Dip in beaten egg, roll in bread crumbs
And deep fry to golden brown and crisp.
Remove to absorbent paper and serve hot.
P.S.: This quantity makes around 35 Rissois. You may freeze the extra Rissois, for future use.
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