"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 :
''Goan Green Chicken Curry in Coconut Milk'' is a Tasty dish and simple to prepare. This yummy Chicken Curry is prepared using Goan Green Masala and shimmered at last with thick coconut milk. It is similar to Green Chicken but what makes it unique is addition of coconut milk. The Green Chicken curry in coconut milk goes really well with Pulao or Goan bread or even slice bread and also with everyone's all time favourite Chapati or also known as - English Indian Flat Bread.
This Curry being mild in spice is best options for kids menu and also for these summers its a superb options for your Sunday lunch or dinners. This chicken curry is quick to prepare with limited ingredients. These kind of easy recipes are always required handy on lazy days yet when we want tasty dish on Plate.
Ingredients required to Prepare Goan Green Chicken Curry with coconut Milk.
1.5 kg Chicken(cut medium pieces)
1 Lemon juice
1 Table spoon Ginger /Garlic paste
1 Tsp Pepper powder
1/2 Coconut Milk(Yields around 1 cup Milk)
2 Large Onions Finely chopped
3 Large Tomatoes Chopped
1 Tsp Turmeric powder
Salt to Taste
For Green Masala
1/2 Bunch of fresh coriander
6-8 Garlic flakes
1 Inch Ginger
6-8 Green Chilies
1 Tsp pepper corns
1 Tsp Cumin
5 Cloves
2 sticks of Cinnamon
2 Table spoon Toddy Vinegar
How to Prepare Goan Green Chicken Curry with Coconut milk - below are the step wise method and the video.
1.In Cleaned and washed Chicken add salt, lemon juice, ginger/garlic paste and pepper crushed. Mix all well and let it marinate until we make other ingredients ready.
2.On the other hand add the all the ingredients mentioned for Green Masala into a mixer jar.
3.Grind the ingredients to fine paste. Add little water only if required.
4.Also chop onions and tomatoes to fine cubes and keep it aside. Extract the Coconut milk and also keep it ready.
5.Now Place a Kadai or a deep pan on stove and add oil.
7.Then add the chopped tomatoes and cook well until soft .
8.Add turmeric powder and quickly mix so it doesn't burn.
9.At this point add the green masala paste and cook on slow to medium flame until you see the oil top of the masala.
10.Now add the marinated Chicken and toss well in the masala. Let the chicken nicely get coated with the Green Masala.
11.Cover and cook the Chicken on medium to low flame without adding any water for about 10 -15 min. Make sure to stir occasionally to avoid the burn at bottom.
12.Once you see the chicken cooked 50 % add coconut milk and give a good mix .
13.Cover and cook the chicken for around 5-10 min .After few min when you see oil layer over the Chicken Curry time to off the stove.
14.Allow to rest the curry for few minutes and then serve. Best goes well with Pulao, Chapati/roti, Goan bread ,or white steamed rice.
Velli in konkani and Anchovy in English. As you all know Anchovy or velli is a tiny white fish with sliver strap on top.This tiny fish being a oily fish ,is rich in omega-3 fatty acids and excellent source of proteins.
Velli fish is very common and freshly available fish in goan markets.Cleaning is only the major task in velli fish otherwise its the most tasty fish. Anchovy is prepared in many ways like velli sukhe,velli rava fry or velli curry,but most of them prefer preparing velli curry as its tastes really yum.So lets learn today how to prepare Anchovy or velli curry.
Servings 6
Preparation Time : 1 Hour(including cleaning)
Cooking Time : 20 Min
Cuisine : Goan
Author : Ispolina Silveira
Ingredients
500 Gram Fresh Anchovy/Velli
1/2 Coconut scrapped
5-6 Dry chilies
1 Small onion chopped
1 Tsp Turmeric powder
2 Tablespoon dry coriander seed
5-6 Garlic flakes
1 Small ball of tamarind
Salt to taste
YouTube Link
Step wise preparation
1.Arrange all the dry ingredients (Coconut,dry chilies,coriander seeds,onion chopped,tamarind,turmeric,garlic) in the mixture and grind to a fine and smooth paste.
2.Meanwhile on the other side apply salt and little turmeric to the velli and keep aside.
3.Take a mud vessel if you have or can use stainless steel.Pour the ground coconut paste in to the pot.Mix well and place it on stove with medium flame for about 5 min or until the mixture starts boiling.Add salt while before adding velli.
4.Once you see curry boiling add the marinated velli ,give very mild stir and allow the velli curry to shimmer on slow flame for about 15 min.
5.The velli curry after good shimmering ready to serve with hot steamed rice along with fried fish for side dish.
Note:
Do not overcook the velli fish
Red chilies you can adjust as per your palette
Always marinate the fish before adding in the curry mixture.
While curry is boiling you can add extra finely chopped onion,tomato and 1 green chili.
Caldine or Caldinha is a mild yellow coloured curry with less of spice .Caldine curry is mostly prepared using prawns, King fish, Pomfret or any fish with lots of meat and also of veggies like Cauliflower, Bottle guard, Ladyfinger etc. But today for a change and also for the love of carbs tried preparing "Crab Caldhine", it was just amazing.
Caldhine curry is on sweeter side with very mild spice and its favourite among kids . The Caldhine curry is prepared extracting coconut juice so the curry is very creamy and smooth in texture. Best served with steamed boiled rice or normal steamed rice. There is seldom requirement of any side dish when you have Caldhine curry over your steamed rice ;).
Servings :6
Total Preparation Time :45 min
Total Cooking Time :25 min
Cuisine : Goan
Author : Ispolina Silveira
Ingredients
1 Kg Crabs cleaned
1 Coconut milk(thick and thin)
2 Medium sized onions chopped
2 Tomatoes chopped
3 Green chilies chopped
1 Tsp turmeric powder
1\2 Tsp pepper corns
5 cloves
1 Tsp Cumin seeds
5-6 Garlic flakes
1/2 Inch ginger
2 Table spoon coriander seeds
1/2 Cub Tamarind juice
Salt as much required
Oil for sauteing
Step wise method below
1)Take the cleaned crabs,wash well and apply salt.Keep it aside until you prepare other masala paste.
2)Grind the below ingredients to fine paste and keep aside.
3)In Mud pot or stainless steel pan add oil,then add the chopped onions ,tomatoes .Saute both ingredients nicely.
4)Then add the crabs in the pot and give a nice slow turn.
5)Add the ground paste along with tamarind juice in the crabs and mix well.Then cover and cook for 5 min.
6)Then add the thin coconut milk and give it a nice stir.Cover and cook again for 5 min.
7)Last add the thick coconut milk and shimmer the caldhine for more 5 min on slow flame.
8)The crab Caldhine is all set to gobble with steamed white rice.Too Yum.
