Prawn / Fish Curry

My friends , a set of enthusiastic twins , often experiment with food. They cook, try out new restaurants, post their reviews , offer suggestions. They are our go to guys for restaurant recommendations. They absolutely adore coastal cuisine. So from Goa, to malvan and coastal Maharashtra , they try to recreate the food they have eaten on their trips. Here is a favourite from their kitchen 
Ingredients
1 lemon, quartered
or 500 gms prawns / 2 medium sized fish, (any with firm white flesh, boneless and cut either into pieces or long slices) 
A pinch of salt


For the Masala:
1/2 tsp cumin seeds
1/2 tsp turmeric powder
4 flakes garlic
8 Kashmiri red chillies
1 Tbsp coriander seeds
1 coconut, grated
1 1/2 inch lump tamarind, soaked in water
1/2 cup water
1 onion, finely sliced
2 green chillies, sliced


Method
Marinate the  prawns/ fish in salt and lime (half a lime) juice for 10 minutes.
Grind all the masalas togethar. Add a little bit of water to adjust the consistency.
Add the onions and green chillies to the masala and place the pan over the flame.
Keep the masala over the flame for about 10 minutes (two boils).
Once done, add the marinated fish to this masala.
Cook till one boil. (In case you use fish with bone cook up till two or three boils)
Serve hot.
Tastes best with unpolished Goan rice.

Fish Cutlets - Mackarel

Mackarel is a part of the oily fish family. A rich source of Omega 3 oil. Often looked down by the new fish eaters, Mackarel or Bangda as it is popularly known is actually amongst the most nutritious fishes. Its my personal favourite and a mackarel curry with unpolished rice is a meal a goans dreams are made of :) .
Here is a fancy starter that is nutritious, filling and a change from the usual fish tikkas. This cutlet or kabab is made with Mackarel , but one can use any other fish with lesser bones or with fillets of white fish. However this is by far tastier. Here goes

4 whole Mackarel ( Bangda) , steamed, de boned and flaked. 1 large onion chopped  and sauted till light brown, 1 green chilli finely chopped, a few sprigs of coriander  finely chopped, 1 tsp ginger garlic paste,  2 slices of bread , soaked , squeezed and crumbled, 1/4 tsp each of  red chilli powder and  garam masala . 1/2 a lime , salt to taste.1 egg white

Mix together the fish flakes, sauteed onions, chillies, coriander,ginger garlic paste ,  salt, spices, and lemon juice. Mix in the bread crumble and egg white. Mix well , but lightly with a fork. Divide the mixture into small balls and flatten lightly. Grease a non stick pan and place the cutlets/ kababs on it. Fry on each side till golden or dark brown.
Serve with a mint or coriander chutney .

You can make a meal out of it by serving it with fried potato wedges , salad and garlic bread.

Fish with black Bean sauce

200 gms ghol( croaker) fillet .2 tbsp flour, 1 tbsp oil, 2 heaped tbsp black bean paste, sale-pepper to taste, 1 tsp sugar, 1 tbsp cornflour, 1/2 cup water.
brush a non stick skillet with oil, lightly sprinkle the flour over one side of the fish. place the fish , floured surface down in the pan. Sprinkle flour over the other side.Once the fish is pinkish brown, turn and cook the other side. Meanwhile in a small pan combine black bean paste, salt, pepper, sugar and water. Heat dissolve the cornflour in a little water and add to the sauce. Stir till the sauce thickens. Keep warm.
Place the cooked fish on a warm dish, pour sauce and serve. Goes best with a garden salad.

Fish with Tomato Sauce & Chilli Relish

200 gms Ghol ( Croaker) fillet,2 tbsp flour, 12 tbsp oil, 2 blanched tomatoes, 1 tsp oregano, 2 chopped onions, salt to taste.
Fort the relish: 4 kashmiri red chillies, soaked in warm water and de seeded, 4 pods garlic, salt, 1/2 tsp sugar.

Heat 1 tsp oil saute onions till soft and light brown. Add oregano and tomatoes. Stir and cook on high heat for 2 mins. Cool the mixture , then make a puree. drain the soaked kashmiri chillies and blend into a thick paste. Heat 1 ts oil , lightly fry garlic, add chilli paste , salt and sugar. Heat till it bubbles.
Lightly sprinkle the fish with flour on both sides. Heat a non stick pan and brush it with oil . Sear the fish on both sides , cover and cook for 5 mins. Turn out onto a warm plate. Pour the tomato sauce on it . Serve with the chilli relish , home style fried potato and Garlic bread.

Bon Apetite.