"Goan Prawn Curry " or "Goan Sungta Kodi" is a Curry that can be listed on top among the other fish Curries.As we all know Goan Stable food is Rice and Fish curry and when its Prawn curry in home i can say its feast at least for me. Almost all the fish curries are same but there are few fish like prawns the process is little different and also few spices variations. Every Fish Curry has its own flavour and taste.Do give Try to this super delicious Prawn Curry and you will just love.Would also love to hear from you Guys if tried Preparing and as to how was the outcome.
You can also find many other Goan Curries on my Blog below are the quick link :
" Prawn Cutlets are small coin size prawns patty's full of flavours of spices and then coated in semolina and shallow fried . These Prawns Cutlets really goes well as side dish with fish curry rice or even combo of Dal & rice."
In Goan its common to prepare Cutlets using different types of fish Like Most commonly prepared Mackerel cutlets ,King fish cutlets ,Tuna Cutlets and you will also find this on my blog. Prawns cutlets were on my do to list from long and today here I present my way of Prawns Cutlets with limited spices and then shallow fried.
If you guys aware Generally in Prawns Cutlets there also goes fresh grated coconut and also tamarind paste and for binding Chickpea flour but today skipped these ingredients and just added few powdered spices and other remaining fresh ingredients. Still the Cutlets tastes the yummiest .Do also check the recipe video below or can click on the link .
Ingredients Required for Preparing Prawn Cutlets
Prawns: You require around 250 Grams of fresh cleaned & devanned Prawns .
Onions: Take around 3-4 Onions finely chopped
Ginger/Garlic:1 Inch or Ginger and around 6-7 flakes of garlic.
Green Chilies: 2-3 Green chilies chopped fine
Salt as per taste
Turmeric : 1/2 Tsp of Turmeric Powder for colour and flavour
Chili powder: Add 2 Tsp of chili powder for spice. Increase the quantity as per requirements.
Garam Masala: For extra flavours add 1 Tsp of Garam Masala
Coriander powder: 1/2 Tsp of Coriander powder
Semolina: Use semolina for coating the Prawns cutlets.
Fresh Coriander: For extra fresh flavours add the coriander.
Oil : For shallow frying use oil either sunflower/soya bean/or even coconut oil. Preferably oil which doesn't have strong smell.
Method for Preparing Prawns Cutlets
1.First Take the cleaned and deveined prawns and add into a mixer or food processor and mince it well.
2.On the Other hand also chop onions, green chilies, and ginger/garlic very fine.
3.Now in bowl add the minced Prawns and the chopped onions ,ginger/garlic, green chili .
4.Then also add the dry spices mentioned above.ie Salt , red chili powder, turmeric, coriander powder and Garam masala. Also add Fresh coriander and the mix all the ingredients well .
7.Now take a small ball size prawn mixture and shape it in small patty.
8.In a plate spread semolina and then coat the prawns patty in it and keep aside.
9.Place a tava or a flat pan to heat up. Once heated add oil and then place the prepared prawn roundels and shallow fry .
9.Fry the prawns cutlets on medium flame until the prawns cutlets gets nice golden brown colour. The outer cover should be crisp.
Breadfruit in English or locally called as Neerpanas/Neerponos in Konkani is my favourite when fried with rava coating, and my cravings are fulfilled by demanding breadfruit when in Goa or when my family visits Bangalore. This recipe is resting for long in my repository, so today am sharing my favourite recipe with you all.
Servings 4
Total Preparation Time : 30 min
Total Cooking Time : 20 min
Author : Ispolina Silveira
Ingredients
1 Breadfruit Raw
1 Cup Fine Rava/Semolina
1 Tsp Pepper crushed
1/4 Tsp Turmeric Powder
Salt as per Taste
Oil for frying
Step Wise procedure
1.Make sure you have one fresh raw Breadfruit.
2.Peel the Breadfruit,then cut into half and make sure to remove the center hard portion too. Then cut in equal wadges or moon shape.Add the cut pieces to the water and wash thoroughly twice or thrice.
3.Drain the water completely you can also towel dry the breadfruit cuts.Then sprinkle over it salt,pepper crushed, turmeric and mix all well.
4.In one plate take rava/semolina and also add little crushed pepper to it so its coats over the bread fruit and gives nice taste.Mix the rava well and then coat each breadfruit with rava and keep aside.
5.On the other side place a tava or a pan on the stove.Once heated add the oil and allow it to heat up,then one by one spread rava coated pieces on the tava.
6.Make sure the flame is medium high or low.After 5-7 min flip the breadfruit pieces.
7.Allow to fry for more 5-7 min and flip again.Make sure the breadfruit is cooked well but coating is not burnt but keep it light brown and crisp.
8.Best to be served as evening Tea time snack or also a side dish with you rice and dal when you do not have Fish on plate.
Note:
You can apply coconut oil to our hands while cleaning the breadfruit to avoid the white gum on your hands.
Rava /semolina if possible take the chiroti rava which is very fine and helps in better coating.
In My last post you all must have seen the recipe of Pomfret Recheado fry wrapped in Banana Leaf and it was appreciated by most of the foodies out there.This recipe of Green masala Pomfret fry wrapped in banana leaf involves same procedure as Recheado pomfret fry but only difference will be substituted with Goan Green Masala for stuffing and as all you know how tasty the Goan green masala is.So lets begin with the step wise preparation of this recipe.
2.Clean and Cut the Pomfret. Nicely give cuts over the Body for the masala to stuff.
3.Then apply salt and Green masala generously over the pomfret body.Rub it over the body so it gets nicely stuffed inside the cuts and the head.
4.Take the banana leaf and remove the center hard portion.Then place the leaf over the tray and then place the pomfret over it.
5.Once the pomfret placed well,then pack it properly with the leaf and tie with cotton thread or the tread of leaf itself.Make sure its wrapped well other wise masala will come out.
6.Take a large pan and add required amount of oil .Then Place the wrapped pomfret inside and fry it on slow to medium flame until its cooked well.Make sure to cover the lid and cook .
7.At regular intervals turn the fish so that it cooked evenly.The end you will see the leaf has changed its colour to very light green and at few places brown. That's the sign the pomfret cooked well.Your can even wait until the leaf is totally brown.
8.Open the leaf slowly and enjoy the super tasty hot Pomfret wrapped in Goan Green Masala.
Note:Other few recipes which you can follow are as below:
Pomfret Recheado Fry not a simple Rava fry or Masala fry but this time I have fried Pomfret wrapped in Banana leaf and the out come is just Wow. The best part is fry doesn't require much of oil as its fried in deep pan by covering.
The Pomfret wrapped in banana leaf came on table firstly because I was in Goa, secondly my dad and hubby got some super fresh Pomfrets from Mapusa Fish market, lastly availability of fresh Recheado masala in house and the Banana leaf from our Garden. The only person who enjoyed to the maximum the wrapped pomfret is Mr.Tony Greg as it is favourite dish predominantly because its oil free dish. So lets begin with this Super tempting and delicious Pomfret Recheado fry wrapped in Banana Leaf.
2.Clean and Cut the Pomfret. Nicely give cuts over the Body for the masala to stuff.
3.Then apply salt and recheado masala generously over the pomfret body.Rub it over the body so it gets nicely stuffed inside the cuts and the head.
4.Take the banana leaf and remove the center hard portion.Then place the leaf over the tray and then place the pomfret over it.
5.Once the pomfret placed well,then pack it properly with the leaf and tie with cotton thread or the tread of leaf itself.Make sure its wrapped well other wise masala will come out.
6.Take a large pan and add required amount of oil .Then Place the wrapped pomfret inside and fry it on slow to medium flame until its cooked well.Make sure to cover the lid and cook .
7.At regular intervals turn the fish so that it cooked evenly.The end you will see the leaf has changed its colour to very light green and at few places brown. That's the sign the pomfret cooked well.Your can even wait until the leaf is totally brown.
8.Open the leaf slowly and enjoy the super tasty hot Pomfret wrapped in recheado.
Note:Other few recipes which you can follow are as below:
