Goan Fried Fish

5-6 slices of Surmai ( king fish)/ pomfret/ black pomfret/ mackerel , 6-8 tbsp fine Sooji or Rice flour, 1 tsp red  chilli powder, 1 tsp turmeric powder, ½ tsp tamarind pulp, 1 tsp ginger garlic paste,salt .Oil for frying.

Wash and clean fish. Mix well with the turmeric, chilli powder, tamarind pulp, ginger garlic paste and salt. Marinate for 30 mins minimum.
Take sooji in a plate. place the marinated fish in the sooji and liberally coat the pieces on both sides.
Heat a shallow frying pan or gridle ( tawa)  add oil in it. Keep on low heat. Place the fish slice in the frying pan. Follow the above steps for remaining pieces till there is place on the tava. There should be place to turn the slices while frying.
Fry on each side on a slow flame. Ensure that the crust is crisp.

Best served with Daali Thoy , Kokam kadi – rice , curd – rice.

Goan Prawn Curry

Prawns/Shrimps 2 cups, peeled and deveined, Coconut 1 cup , finely grated; 1 small raw mango- sliced, Turmeric Powder 1 tsp, 2-4 dry red chillies,pinch of red chilli powder, 1 tsp whole coriander seeds, onion 1 small finely chopped,
salt to taste,oil 1 tsp, ½ tsp raw rice, 4-6 black peppercorns,
water


Wash prawns and marinate with a pinch salt, a pinch of turmeric powder and a pinch of chilli powder. Grind grated coconut , corriander ,chillies, turmeric, peppercorns, rice, and half of the chopped onion, to a fine paste. Thickly slice raw mango.Heat the oil in a broad, heavy based pot. Add onions and fry till  light brown, add in the raw mango slices, till a little soft, add in the prawns and a little water. cover and cook for 2 mins. reduce heat and add the fine masala paste . Add twice the amount of water. Add salt to taste. Let the curry boil , uncovered for 5-10 minutes. Adjust the consistency by adding more water if needed.

 
A small variation to this is adding 1.5 " pieces of white radish / mooli. This tastes awesome.

Serve this curry with steamed rice. Its a great idea to mash the raw mango into the rice instead of discarding it.