MASHLI GASHI RECIPE

Credits: indianfoodforever
img credits: niyasworld

Ingredients:

1 medium onion
1 tsp tamarind pulp
2 tsp coriander powder
4 tblsp coconut oil
750 gms fish (pomfret)
5 cloves garlic
1 cup hot water
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste 
2 tblsp coconut milk

Method:

·    Clean and wash the fish thoroughly.

·    Take off the scales, but leave the skin on.

·    Halve the fish lengthwise and sprinkle half the salt on pieces.

·    Set aside for 20 minutes.

·    Take off and cut the onion and garlic.

·    Take a wide shallow pot wide enough to hold the fish pieces in a single layer.

·    Heat up oil in it over medium heat.

·    Mix in the cut onions fry until they are golden, stirring frequently.

·    Mix in the cut garlic and fry for 30 seconds.

·    Mix in coriander powder, fry for1 minute, stirring constantly.

·    Stir in the red chilli powder and turmeric powder.

·    Mix in the coconut milk to the spices.

·    Mix in hot water.

·    Mix in the tamarind pulp and remaining salt and simmer (boil slowly at low temperature) gently for 2-3 minutes.

·    Assemble the fish in the pot in a single layer and cover, simmer (boil slowly at low temperature) for five minutes.

·    Turn the fish over once, cover again and simmer (boil slowly at low temperature) for a further five minutes

CRAB CURRY RECIPE - Goan

credits: indianfoodforever
img credits : mumbaiculturecurry.blogspot

Ingredients:

1 cup water
6 big size crabs
8 red chillies whole
1 tblsp tamarind pulp
1/2 coconut scraped
1 tsp garam masala powder
8 cloves garlic
1 tblsp oil
1 big size onion sliced
1/4 tsp turmeric powder
1 tsp cumin seeds

Method:

·    Boil the crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).

·    Grind the scraped coconut with red chillies, cumin seeds, turmeric powder and garlic to a fine paste.

·    Heat up oil on medium heat up and stir fry cut onion.

·    Stir-fry for one minute.

·    Mix in ground spices and stir-fry for a minute.

·    Mix in tamarind pulp, salt to taste and crabs.

·    Simmer (boil slowly at low temperature) on low heat, covered for 15 minutes.

·    Mix in little more water if necessary and stir fry till done.

·    Serve hot.