In last few days, the number of Konkani visitors to my blog as well as Konkani recipe requests have significantly increased. So I have realized that, I am moving away from the basic idea of my blog. So now on, for few days, I am going to blog about very specific Konkani recipes.
We prepare two specific type of fish curries. One is called Kande Ambat (Onion curry) and other is Teppla ambat (Curry using teppal ). But for mackerel( bangda ) gravy, we add ginger too and call it alle kande ambat (ginger onion gravy).
Ingredients: 1 cup fresh/frozen coconut 3/4 cup onion 7-8 fish pieces 1/2 tea spn tamarind extract or kokum 1 green chili 5-6 red chilies 2" piece ginger Oil Salt
Method: Grind together coconut, red chillies, tamarind(if using kokum, add them later when the gravy is boiling) and 1" piece of ginger to a very smooth paste. Heat oil,fry chopped onion and remaining ginger(cut into small pieces) till they turn slightly brownish. Add the ground masala , green chili(slitted into two) and salt. Cook for 5min. Now add the fish pieces and cook till the color of the fish changes to white.
Note: Fish curry tastes well after 8-10hrs.
Serves : 4 Preparation time : 20min
Pictorial:
Few days back I blogged about Vali bhajji ambat and prawns curry . Now it is time for a delicious dish having both vali bhajji (Indian Spinach, Malabar Spinach or Vietnamese Spinach) and prawns( sungat ).
This dish is cooked in almost all houses in North Kanara. Usually Prawns or khubbe (clams) are used for this dish.I recently tried this dish with Spinach ( Palak ) because I was not having the Vali . It came out very delicious. The greens and prawns give an out of the world taste to this gravy.
Ingredients: 15-20 prawns 1 cup vali bhajji (or spinach) 3/4 cup fresh/frozen coconut 1/2 cup toor daal 4 red chillies 1/2 cup chopped onion 1/2 tea spn tamarind extract or 1-2 pieces of normal tamarind 1 tea spn coriander seeds A pinch turmeric Oil Salt
Method: Cook toor daal and greens with a pinch of turmeric. Heat oil and fry coriander seeds. Grind fried coriander with coconut, red chillies and tamarind to a smooth paste. Heat oil and fry onion till they turn slightly brownish. Add prawns and fry for sometime(till the prawns turn white in color). Add cooked daal and ground masala . Add salt and cook till masala and prawns are completely cooked. Serve hot with rice.
Serves : 4-5 Preparation time : 20 min
