Goan Fish Curry

Ingredients:

Fish 600gm
Onions 50 gm
Red chilies 10 gm
Turmeric powder 2 gm
Cumin seeds 2 gm
Coriander seeds 10 gm
Fresh coconut 115 gm
Tomatoes 55 gm
Green chilies 5 gm
Curry leaves 2 no
Tamarind 10 gm
Oil 30 ml
Salt to taste


Method:

• Roast and grind red chilies, turmeric powder, cumin seeds and coriander seeds.
• Chop onions and slit green chilies.
• Grind coconut to fine paste and combine with spices.
• Clean and cut fish into slices, wash well and apply turmeric powder.
• Soak tamarind in little warm water and extract pulp.
• Heat oil and fry onions, add ground spices and coconut paste mix and green chilies.
• Fry well till good roasted flavor comes out and add chopped tomatoes and sufficient water, cook well.
• When the gravy boils add the fish to it.
• Add tamarind extract, curry leaves and simmer till fish is cooked. Serve hot.

Potato Cauliflower Bhujia

Ingredients:

Cauliflower 200 gm
Onions 50 gm
Potatoes 100 gm
Mustard seed 3 gm
Turmeric powder 2 gm
Red chili powder 2 gm
Salt to taste
Oil 20 ml



Method:

· Finely chop onion, cut cauliflower and make potatoes dices.
· Heat oil, add mustard seeds and turmeric.
· When seeds crackle add onions, cauliflower and potatoes, cook well.
· Add salt and chili powder and mix well.
· Sprinkle chopped coriander and serve.

Beans Foogath

Ingredients:

French beans 450 gm
Onions 50 gm
Green chilies 5 no
Mustard seeds 2 tsp
Oil 30 ml
Fresh coconut 50 gm
Salt to taste
Curry leaves 10-15 no


Method:

• Slice, wash and string beans.
• Chop onion and green chilies.
• Heat oil, add mustard seeds, when crackle add chopped onion, green chilies
and curry leaves and saute.
• Add sliced beans, salt and enough water to cook.
• Cook till beans are done and all water has evaporated.
• Add grated coconut and cook for a minute, stir well & serve hot.