BENAULIM GOA INFORMATION WEBSITE

FISH AARAN

Serves : 4-6
Marinating Time : 60 mins
Cooking Time : 35-40 mins

INGREDIENTS

8-12 pieces fish steaks(pomfret/kingfish)
1/4 tsp tamarind concentrate
5 tbsp vinegar
3 tbsp oil
2 medium onions(chopped fine)
1 large sliced onion
15 peppercorns
1 tsp sugar

GRIND TOGETHER

12-15 reb chillies
1/2 tsp cumin seeds
1″ piece turmeric
10 flakes garlic
1″ piece cinnamon

METHOD

Salt the fish and set aside.Grind spices in a little vinegar.Mix with tamarind.Hand mix the onions with ground spices,sugar,vinegar and the fish.Marinate for at least an hour.Take a saucepan(a clay vessel is best) and lay sliced onion at the bottom with oil drops on it.Arrange fish(with spices) on top of onion layer.Cover pot.Cook on slow fire, shaking pan frequently so as not to burn.(Add a little water to facilitate cooking,if necessary.)If using clay pot,place a warmed banana leaf at the bottom with a few drops of oil on it.Arrange the fish over this leaf.Serve hot with boiled vegetables.

PEIXE RECHEIADA

Serves : 6
Preparation Time : 15 mins
Cooking Time : 20 mins

INGREDIENTS

6 mackerals
Oil for frying
3 tbsps Reshe Masala
Salt to taste

METHOD

Wash and clean fish.Cut along the side-fins of the fish from head to tail,making a pocket.Loosen bone(i.e. cut on either side of the central bone).Apply some salt.Then apply Reshe Masala on either side of the bone.(Neither too much nor too little).Fry fish in oil,about 10 minutes on each side,turning fish every 5 minutes.Serve as an accompaniment to rice and curry or serve on a bed of chopped cabbage with fried potatoes and a green salad.Pomfrets and dry Bombay ducks may also be used.

SHEK-SHEK

Serves : 6-8
Preparation Time : 10 mins
Cooking Time : 20 mins

INGREDIENTS

6 large Bombay ducks
2 medium onions(chopped fine)
2 tbsp coriander leaves(chopped fine)
4 green chillies (chopped fine)
1 tbsp coriander chutney
1/2 tsp tamarind concentrate in 1 cup water

METHOD

Clean and salt Bombay ducks.Cut into large pieces.Saute onions,green chillies and stir fry for a few minutes.Add coriander chutney and stir briefly.Add tamarind water and stir to make medium thick sauce.When it comes to a boil,add fish and sprinkle coriander on it.Cook about 10 minutes.Do not overcook,or fish will disintegrate.Serve hot with white rice.

URID METHI

Serves : 6
Preparation Time : 35 mins
Cooking Time : 30 mins

INGREDIENTS

10 markerals,cleaned,washed and salted
1 onion(chopped fine)
1/4 tsp tamarind
Concentrate
1/2 tsp rice
1/2 tsp methi
1/2 tsp urid dal
5 tirphal(optional)
2 tbsp oil
Masala 1 (roasted and ground)

1 tsp rice
1 tsp methi(fenugreek)
1 tsp urid dal
Masala 2 (roasted)

1/2 coconut (ggrated)
10 red chillies
1/2 tsp turmeric powder
2 tsp coriander seeds
1/2″ piece cinnamon
5 peppercorns
1 onion (chopped fine)

METHOD

Saute roasted onion and coconut in a little oil and grind with Masala 2 ingredients.Set aside.Saute the other onion,rice,methi and urid for about 3 minutes.Add Masala 2 spices,tamarind and enough water to make a gravy.When it comes to a boil and fish and after a while add Masala 1. Cook for about 6-7 minutes.Finally add pounded tirphal.Cook for 2 minutes.Set aside.Serve hot with plain white rice.


AMSOL

Serves : 4
Preparation Time :10 mins
Cooking Time : 20 mins

INGREDIENTS

8 bombil(dry)
1 large onion
4 green chillies
1 tsp tamarind concentrate in 1 1/2 cups water
1/2 tsp sugar
3 tbsp oil
Salt to taste

METHOD

Cut bombil into 3 pieces,and soak in water.Cut onion and green chillies,fine.Saute onion in 3 tablespoons oil.Add tamarine water and chillies and allow to cook.Add bombil.Cook for 5 minutes.Add sugar and salt to cook on a slow fine till done.Serve with plain boiled rice and an omelette.

AMBOT TIK CURRY

Serves : 6
Cooking time : 30 mins
Preparation : 15 mins

INGREDIENTS

1 KG FISH (shark/ catfish)
16 red chillies
2 tsp coriander
1 tsp cumin seeds
6 peppercorns
4 cloves
1/2″ piece cinnamon
1″ piece cinnamon
1″ piece turmeric
12 flakes garlic
4 bhinda solam (cocum)
1 tsp tamarind concentrate in 1 cup water
1 large onion (chopped fine)
1 medium tomato (chopped fine)
1/4 tsp sugar
Salt to taste

METHOD

Grind chilies, coriander, cumin, peppercorns, cloves, cinnamon, turmeric and garlic.Salt fish and set aside.Saute onion and then add tomato.Cook for a few minutes before adding ground spices and 1 cup water.When this comes to a boil,add fish.Let it cook for 10 minutes,then add tamarind juice and cocum.Cook until fish is done.Finally add 1/4 teaspoon sugar.Serve hot with plain white rice.

MASLLI KODDI

Serves : 6
Preparation Time : 30 mins
Cooking Time : 35 mins

INGREDIENTS

1/2 kg fish (of your preference)
1/4 tsp tamarind concentrate
1 onion (chopped fine)
1 tamato (chopped fine)
2 green chillies (slit)
5 pieces cocum
8-10 triphal (only for mackeral curry)

GRIND TOGETHER

1/2 COCONUT (GRATED)
1 tsp cumin seeds
2 tsp coriander seeds
10 red chillies
1″ piece turmeric powder
6 flackes garlic
salt to taste

METHOD

Clean fish, wash and cut  it into steaks.Salt the fish. Saute onion in 3 tablespoons oil.When onions are transparent, add tomato and stir-fry for  a few mintues.add ground spices and saute for about 4 minutes.Add 1 1/2 cups water and bring to a boil.Add tamarind, salt,green chillies and cocum(sola) and bring to  a boil again. Now  ad fish and cook for 10 mintues longer or till fish is done.

CLLDEIRADA

Serves :4
Preparation time : 20 mins
Cooking time : 35 mins

INGREDIENTS

12 SARDIENS or similar fish
5  medium onions
4 large tomatoes
2 large patatoes
2 large capsicum
4 green chillies (optional)
6-7 cloves garlic
3/4 tsp turmeric powder
4 tbsp oil
1 1/2 tbsp vinegar
7 tbsp water
salt to taste

METHOD

Clean fish ,add salt and set aside .Cut onions, tomatoes and potatoes into halves and slice thin.
cut capsicum into rings.put 2 tablespoons oil in a saucepan(preferably, a clay vessel)and  spread to cover the base of the pan.Layer half the sliced onions in the pan.Cover with half the potatoes,tamatoes and clened fish.Cut garlic  and green chillies fine,and spread half the amount over the fish.pour 1 tablespoon oil over the fish.Repeat layering process with reamaining onions,potatoes ,tamatoes ,garlic,green chillies and fish.Add turmic powder.Pour remaining oil over the fish,adding vinegar and water as well.Place on slow fire,with lid closed.Wnen half -cooked.spread caspicum rings over fish and add salt.cover with lid,and continue cooking till done.Serve hot.

FISH GHEEZAD

Serves :6
Preparation time:15 mins
Cooking time :25 mins

INGREDIENTS

12 steatks of some large fish(kingfish,pomfret)
2 onions(sliced)
2 tamatoes (sliced)
4 flakes garlic(chopped fine)
5 green chilli(chopped fine)
1 tbsp garam masal
1 tbsp vinegar
1/4 tsp tamarind concentrate in1/2 cup water
1/4tsp sugar
2tbsp oil
Salt to taste

METHOD

Salt the fish and keep aside.Heat oil in apan.put the onion and saute it untill transparent.Add tomatoes, garlic and green chillies and cook for 3 minutes.Add garam masala and vinegar and stir-fry for another minute.Place fish steaks in pan and add tamarind water,salt and sugar.cook on a show fire,shaking the pan every now and then,for 15 minutes.serve hot with boiled vegetables.

FISH CALDEEN

Serves: 4-6
Preparation time : 20 Mins
Cooking time : 40 mins

INGERDIENTS

1 KG fish(pomfret or kingfish)
2 onions(chopped fine)
6 flakes garlic(chopped fine)
1/2tsp pepper
1 tsp turmeric powder
1/2 coconut (grate and extract milk,optional)
5 green chilli(chopped fine)
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp tamarind concentrate in 1 cup water
1/2 cup water
salt to taste

METHOD

Slice fish into steaks no more than 1/2″ thick sprinkle  salt on them .Fry the pices lightly if you wish .saute onions and chillies.when cooked(about 4 mintues),add garlic and tomatoes.When tomatoes are well mashed,add all spices,salt and 1 cup tamarind water.When  it comes to a boil,add fish and 1/2 a cup hot water.Let it cook for 8-10 minutes(until fish is cooked).If using  coconut,add the thick milk at this point and cook for 10 mintues longer.If using coconut milk,do not add hot water.Serve with rice and accompaniment.