Sunday, July 17, 2016

Theek Paav - Whole Wheat Flour Masala Paav Bun

Those who have visited Taj Mahal Cafe in Mangaluru must have tried a unique spiced poori or Theek Rotti there. Theek Rotti is a Konkani invention and it is made with whole wheat flour adding mashed banana and few masala ingredients. In our household, mother used to make theek rottis most of the times as per my father's demand, and normal plain pooris were a rare sight until the mid Seventies.

I had made Whole Wheat Flour Paav Bun some months ago. I was thinking, why not try making masala paav buns with theek rotti formula. My intentions to blend traditional Mangalurian dishes and snacks with North Indian or western innovation with few simple inventions, have mostly been successful. So I tried this one as well and succeeded. This is a fusion of Paav Bun, Theek Rotti and Mangalore Buns. At least 4 people who tasted these gave me full marks!

The variation I made to the whole wheat flour paav bun apart form adding masala ingredients, was to add mashed bananas and honey. Both add to taste and flavour, also helping in making them fluffy. Adding caramel makes the colour a beautiful brown inside out. You can make them more tasty and nutritious by adding wheat flour and plain flour in the proportions mentioned, or make them with just plain flour.

Why don't you try making this on a lazy rainy monsoon day? These buns will energise you and keep you warm, especially when they are washed down with a cuppa hot tea or coffee. 
Whole Wheat Flour - 1.5 Cups
Refined Flour(Maida) - 1 Cup + 2 Tablespoons
Salt - 1 Tsp(or according to taste)
Sugar - 2 Tablespoons
Active Dry Yeast - 2 Tsp
Warm Milk - 3/4 Cup + 1 Tablespoon for milk wash
Warm Water - 1/2 Cup
Mysore Banana(Optional) - 2 small or you can add Cavendish banana pulp(around 100 Gms)
Melted butter - 2 Tablespoons + 1 Tsp
Honey - 2 Tsp
Caramel(Optional) - 2 Tsp
Cumin Seeds - 1 Tsp
Green Chillies - 2 Finely chopped
Coriander Leaves - A handful, finely chopped
Mint Leaves - A handful, finely chopped
Crushed Black Peppercorns - 1 Tsp
Asafotoeda Powder/Hing(Optional) - 1/4 Tsp

Heat 1/2 tsp butter in a frying pan, add cumin seeds. 
Allow them to splutter  and then add the chopped green chillies and fry until the chilli bits turn whitish.
Keep aside to cool down and then add in chopped coriander and mint leaves.
Take the warm milk in a glass tumbler or a non metallic bowl, mix in sugar and yeast, cover and keep for 10 minutes to proof/activate.
Mix 1.5 cup wheat flour, 1 cup maida and salt in a mixing bowl.
Make a pit in the center and pour the yeast milk mixture.
Add 2 tbsp melted butter, honey, caramel, mashed bananas, crushed black peppercorns, optional hing and the cumin green chilli mint coriander masala mixture.
Knead well adding warm water little by little, for 10 minutes, or until you get a moist but firm dough.
Grease the bowl, apply melted butter on the dough ball, cover with kitchen cloth and allow to raise for one hour at warm room temperature.
The dough will have doubled by then.
Prepare baking tin by greasing the inside and sprinkling little flour if necessary.
Sprinkle little flour over the dough, punch it to release the air and knead again adding little flour for 5 minutes.
Roll the dough into a thick rope or log, cut into 16 equal parts if using 8x8 baking tray or upto 24 equal parts, if using 9x12 baking tray.
Shape each part into a smooth ball and arrange them as close as possible to one another in the tray. 
If you can't accommodate all the dough balls in one medium size tray, you can place them in two small trays or even shape the remaining dough into hot dog rolls or regular round buns.
Cover the dough balls and keep for another hour or slightly more, when they double up again, stick to one another and fit snugly in the tray.
Give milk wash over the top surface of the dough balls.
Preheat oven at 180°C for 10 minutes, and place the tray on wire rack, bake for 25-35 minutes or until the bread becomes browned on top.
Remove from oven, allow to cool down for 10-15 minutes, detach the bread from the baking tray using a butter knife and relish.
These go well with a cup of tea or hot strong coffee.
You can also relish them with choice of veg or nonveg curries.

Wednesday, July 13, 2016

Mango Kaju Katli

Kaju Katli is one of the best North Indian Sweets which is more popularly known as Bombay Sweet. No one can resist it for its unique delicious taste and subtle sweetness. Kaju is of course Cashewnut and Katli means kernel. These katlis are made as thin as 5 mm at the most, and are normally cut into diamond shape.

I was working for a bank in Chickpet Bangalore in the Eighties. the managers performed weekly Laxmi pooja on Friday for which a sweet was being distributed as 'prasadam', most of the times some Bengali Sweet like Champakali Chamcham or Malai Sandwich, sometimes Kaju Katli from nearby Kanti Sweets. Kanti Sweets and Arya Bhavan were quite famous those days for North Indian sweets and they made kaju katlis pretty well. They were soft melt in the mouth type with right amount of added sugar. In Mangaluru, we get the best kaju katlis at Shreya's Sweets and Phalguni Cashew center.

I had also seen some of my food blogger friends and home makers making kaju katlis and presenting them on social media. I too wanted to make them at home, but never seriously gave it a thought and got into action. Just a few days ago I was planning to make Mango Burfi again for my niece Deepa and her daughter Sonali who are on a visit from the USA.

Meena said, "Why make mango burfi again and again? Try and make something different". I agreed and decided to make Mango Kaju Katli. Having perfected the art of making mango burfi, making mango kaju katli for the first time was cakewalk for me.

Before making these kaju katlis, others' failures guided me what to do and what not to do. Here are a few tips to make perfect kaju katlis:

1. Making sugar syrup first is mandatory, as kaju katlis become soft but not brittle that way, and they remain fresh for days. Sometimes making one string sugar syrup may get overdone and the katlis may develop sugar crystals which may make them harder. Hence, for plain kaju katlis, there's a wonderful additive called 'Liquid Glucose' which stabilises the sugar syrup and stops it from crystallising. Other alternative is adding lemon juice or honey. So, add a tablespoon of any one of these to achieve perfect texture for the sugar syrup. For Mango Kaju katli it is not necessary to add them, as mango pulp takes care of stabilising the sugar syrup.

2. Add right amount of sugar to kaju katlis. Too less or more may spoil the taste. My calculation is, for 1 cup of cashewnut powder, we can add little over 1/2 cup of sugar. Mixing in little corn flour and castor sugar in the end makes them smooth but firm.

3. Tiny cashewnut bits are fairly cheaper than whole cashewnuts and grinding them into a powder in the mill will also be quicker.

4. Avoid adding cardamom powder if you add saffron, fruit pulp or rose essence to katlis. Cardamom over shadows the flavour of other additives.

5. Spread the hot mixture from the pan on the kitchen work area if you have granite or marble top. Cover with a plastic or butter paper sheet and roll with a roller pin as soon as you spread the mixture. That way you get a even layer of katli which will also be easier to cut into diamond shape.

6. While storing the katlis, better keep a layer of butter paper in between each layer of katlis, so that they don't stick to each other.  

Follow this recipe and I am sure, you can parallel even the best kaju katlis available in the world!
Cashewnut bits - 1.5 cup, finely powdered in a mill
Fresh Mango pulp/puree - 1 Cup
Sugar - 3/4 Cup
Castor Sugar - 4 Tsp
Corn Flour - 2 Tbsp
Saffron - A pinch soaked in 1 Tbsp hot milk and a pinch for garnishing
Ghee - 2 Tsp

You can lightly roast a pinch of dry saffron fronds reserved for garnishing, and keep aside.
Clean and wipe kitchen work area dry, apply a teaspoon of ghee.
Heat a nonstick pan, add one teaspoon ghee, sugar and 2 Tbsp water.
As the sugar starts to melt and foam, add mango pulp and keep stirring until the syrup thickens and becomes sticky.
Add cashewnut powder and keep mixing on medium heat for 2-3 minutes, taking care not to burn the contents.
Add saffron soaked in milk.
Keep mixing on medium low heat, until the mass starts to leave the sides.
Add corn flour and mix well for 2 more minutes.
Switch off the flame, mix in castor sugar.
Knead the mixture well using a paav bhaaji masher or your palm, flatten on the greased kitchen work area.
Cover with plastic sheet or butter paper and using the rolling pin, roll into 5 mm thick spread.
Remove the covering sheet, sprinkle saffron fronds and roll again to embed the saffron fronds.
Cut into equal size diamond shaped burfis with a sharp knife.
Once completely cool, loosen with the sharp knife edge and store in an airtight box, preferably layered with butter paper.
You can keep them at room temperature for 2-3 days, then shift into a fridge.
You can also make Kaju Katlis adding vanilla or other exotic essence and also with different sticky type fruit concentrates such as strawberry, fig, apricot, pineapple, grape, lychee and orange.

Tuesday, July 12, 2016

Rasam Vada

Rasam Vada is a combo snack served in Udupi style restaurants. Though Chennai is famous for this snack, it was popularised by the Madhwa Brahmins from Udupi. Crisp and hot Medhu Vada is topped with piping hot sweet hot and tangy Udupi style Rasam. Tastes heavenly on a rainy day!

I first tasted this combo snack in the Eighties at Mohini Vilas, a traditional Udupi style restaurant in Mangaluru where they also served Ghasi vada and Mor Kolumbu Vada alternatively. Janatha Deluxe serves nice rasam vadas these days in mangaluru. They make them pretty well, but I didn't know the perfect recipe for authentic Udupi Rasam until two weeks ago.

Once I found the recipe for Udupi Rasam, I was surprised to see Meena preparing medhu vadas for breakfast the same day! I immediately grabbed few vadas and made Rasam Vada. My niece from USA Deepa visited us that evening with her mother and daughter. They all liked the rasam vada very much.

All you need is Medhu Vadas following this 'Biscuit Ambade' recipe, but to make medhu vadas you need some practice. You need to dip your hand in water, make a lemon size ball with biscuit ambade batter and with your thumb and index finger, press the batter to make a hole in the center. Immediately drop this in hot oil and fry until crisp.

Make Udupi Rasam, arrange vadas in soup bowls, pour 1/2 cup rasam over each vada and garnish with freshly chopped coriander leaves and serve hot.

Udupi Rasam

This is a tasty aromatic rasam(Soup) that has roots in Udupi Krishna Math, concocted by the Madhwa Brahmins and spread the world over. I found this awesome recipe for the authentic Udupi Rasam on Udupikitchen blog but made changes according to my taste and convenience.

According to legend, Udupi Math cooking had no red chillies tomatoes and such global ingredients in cooking. Locally available spices condiments and vegetables were added to rasam, sambar and curries. Black Pepper was widely used in Udupi cuisine, and according to the cookery book by Kadambila Saraswathi, even today the seers in Udupi Ashta Mutts eat the traditionally made food. It is for the public they have adapted the global ingredients and innovated the Udupi cuisine.

It is very simple to make this rasam if you have the Udupi Rasam Powder in stock. Other ingredients are also readily available and the preparation takes hardly 20 minutes. You can enhance the taste of this rasam by adding congi water obtained from cooking rice, but I added a teaspoon of rice powder to the boiling water to get the same effect.

You can relish this with steamed white rice, with medhu vada as 'Rasam Vada' or even pour this over piping hot idlis or guliappa(Paniaram). I also sip a glass of rasam during dinner as appetiser. The unmistakable flavour of Udupi Rasam will take you on 'Cloud Nine' for sure!

Tuvar Daal - 1/2 Cup
Water - 1 Liter(Or plain water 500ml and congi water 500ml)
Rice Powder - 1 Tsp(If using only plain water)
Tomatoes - 2 medium or 100 Gms, finely chopped
Coconut Kernel(Or grated coconut) - A handful finely chopped
Tamarind - Chickpea size ball soaked in 1/2 cup water or 1 Tsp tamarind paste
Rock Salt - 2 Tsp(Or salt to taste)
Green chillies - 2 chopped into small round bits
Jaggery Powder - 2-3 Tsp
Coriander Leaves - Two handfuls chopped(Preferably with stem)
Udupi Rasam Powder - 3 Tsp
Ghee - 2 Tsp
Mustard Seeds(Optional) - 1 Tsp
Curry leaves(Optional) - A sprig
Asafotoeda/Hing(Optional) - A small pinch
Lemon - 1/2
In a saucepan, boil one liter water, prepare a paste of rice powder in 1 tbsp water and add to the boiling water.
Stir well.
Add chopped tomatoes, grated coconut or coconut kernel bits, green chillies and half of the coriander leaves with stem.
Allow to simmer and boil for 10-15 minutes.
In the meanwhile, wash and pressure cook tuvar daal, adding a cup of water.
Mash cooked daal and keep aside.
Add salt, jaggery and cooked daal into the boiling soup.
Mix well and bring to a boil.
Mix tamarind paste and Udupi Rasam Powder into a thin paste adding little water.
Add the rasam powder tamarind paste to the boiling soup.
Simmer for 5 more minutes.
If you prefer, prepare a seasoning with mustard seeds, hing and curry leaves in ghee.
Otherwise simply add ghee to the rasam.
Squeeze lemon, garnish with remaining chopped coriander leaves and serve hot.

Monday, July 11, 2016

Udupi Rasam Powder

Udupi is a pilgrimage center in Karnataka, also famous for Madhwa Brahmin style cuisine. Besides the favourite South Indian breakfast staple idli, vada and dosa, they have some excellent sambar, curries, soups and fries to offer us. Udupi Rasam is one such tasty and aromatic tomato soup which goes well with steamed white rice, Idlis, Vada or even Paniaram or Guliappa.

I have tasted very good rasam at Udupi Krishna Math when I was in school, then at a small Udupi Brahmin hotel named Sharada Bhavana in Manipal, then at Mitra Samaj, Woodlands, Kediyoor and other restaurants in Udupi. Woodlands, Vishwa Bhavan, Mohini Vilas, Udupi Krishna Bhavan, Panchami, Swagath, Krishna Vilas and Janatha Deluxe in Mangaluru also served fantastic rasam.

I am a fan of Rasam Vada, a combo snack introduced in Mangaluru in the Eighties by Mohini Vilas. Mohini Vilas has since closed down and a swanky hotel called Saffron cropped up in that spot, now we depend on Janatha Deluxe where we get authentic Rasam Vada even today. However, my attempt in getting the right formula for the Udupi Rasam failed over the years, when we tried books on Udupi cuisine or recipes given by my ex-colleagues. They all lacked something in them, and the taste or looks of the rasam was not exactly like Udupi Rasam!

When it is monsoon season in Mangaluru, it pours heavily for days, and we feel like eating some spicy stuff. I was reminded of Rasam Vada last week and was about to ask Meena to prepare vadas and I thought of preparing the rasam using my own imagination. I did some mental work and assumed what all spices go into the awesome Udupi Rasam Masala Powder. 

Then when I was browsing through the net to test my luck, I bounced on this recipe following the blog Udupikitchenwhich I slightly modified to suit my taste and convenience. It is authentic and I guarantee you, the rasam will turn out better than what you get in restaurants and may come very close to what you have tasted at Udupi Krishna Math. 

It is very easy to prepare Udupi Rasam adding this masala along with commonly available ingredients. If you prepare the masala powder in bulk, you can store it in an air tight container in the fridge and use it for months. 

So what are you waiting for? Get going and surprise your family to a royal treat of rasam made following this fantastic authentic Udupi Rasam Powder!
Red Long(Byadgi) chillies - 25-30
Curry leaves - A handful(2-3 sprigs)
Mustard Seeds - 1 Tsp
Cumin Seeds - 2 Tsp
Coriander Seeds - 4 Tsp
Black Gram(Urad) Daal - 2 Tsp
Fenugreek(Methi seeds) - 1 Tsp
Black Peppercorn - 1/2 Tsp
Turmeric Root - 2" piece(Or 1 Tsp powder)
Asafotoeda - A generous pinch(Around 5 Gms)
Coconut Oil - 2 Tsp

Heat 1 Tsp oil in a frying pan and roast chillies and curry leaves, fry for 2 minutes on a medium flame until crisp. 
Transfer to a plate.
Heat remaining oil and add mustard seeds and cumin seeds, allow them to crackle, then add coriander seeds, urad dal, turmeric root, peppercorn, asafotoeda and methi seeds and fry until the contents turn brownish.
If you are using turmeric powder, you need not roast it.
Transfer to a plate and allow to cool down completely.
Once the roast ingredients cool down, dry grind them into a powder in a mixer/mill. 
Allow to cool down and then fill in airtight jar and store in a cool, dry, dark place or a fridge.

To make one liter Rasam, you can add 3-4 Tsp of this masala powder to 1 cup cooked tuvar daal, 2 chopped tomatoes, 2 chopped green chillies, handful of grated coconut/chopped coconut kernel, handful of chopped coriander leaves, juice of 1/2 lemon, salt and 2 tsp powdered jaggery.
Adding congi water or a teaspoon of rice powder to boiling water enhances taste of the rasam.
Udupi Rasam need not be topped with seasoning. 
If you wish, you can prepare a seasoning with mustard seeds, curry leaves and a pinch of asafotoeda in 2 Tsp ghee and add to the rasam.
This powder can also be used to make Udupi sambar or the vegetable dry curry Thaallu.

Saturday, June 04, 2016

Mango Kesar Burfi

Before I get on to the main thing, let me narrate a story about how I was interested in sweet making, especially burfi.

It was year 1964 and the month was May. I was just Seven year old boy then, and my only sister was getting married on the 24th. An expert sweet maker called 'Mithai Venkatesha' was hired by my father for making traditional sweets such as Besan Laddu, Besan Burfi(Khadi), Saat, Maalpuri and Mysore Pak, if not the savoury items like Sev, Tukdi and Banana Chips. Two days before the wedding, Venkatesha arrived at our home with his implements and established himself in the utility room at the back of the house. Loads of flour, tins of pure Agmark ghee and heaps of sugar, raisins and cashewnuts were indented from Kumble's shop in Bunder Mangalore. I called it a day and sat in a corner to watch Venkatesha in action. It was hot summer, sweat trickled down the pinkish red face of Venkatesha who patiently handled sweet making, taking care to maintain utmost hygiene. That's the beauty of traditional Mangalorean cooks. They are very meticulous!

Of all the sweets, I very well remember how he made besan laddus and besan khadi. The heat and smoke of wood fire made me intolerant and skip watching further. However, I noticed how he roasted besan or chickpea flour with ghee, how he mixed in cardamom powder, cashewnut bits and castor sugar to make besan burfi or khadi, which is the simplest burfi among Indian sweets.

Many years later, I tried my hands at making besan burfi and succeeded. I also made that adding pineapple juice to make Pineapple Khadi

Burfi is one of the most popular North Indian sweets. It is more famous as Bombay(Mumbai) Sweet, as expert sweet makers from Karachi, Gujarat, Rajasthan and UP have settled in Mumbai and they make awesome burfis and pedas. Burfi can be made with different flavours, adding fresh fruit pulp or dry fruits, mixing with milk solids like khova, milk powder and some flour like besan, refined flour or corn flour. Mango Burfi is essentially an invention by sweet makers of Mumbai. Today, Chitale Bandhu Mango Burfi from Pune is the best as per their claim online. When I saw the ad for Chitale Bandhu Mango Burfi on Facebook, I was tempted not to order that online, but to try my hand at making similar burfi at home!

Now is season for fresh mangoes, I thought of making Mango Burfi and checked for recipes online. I found one convincing, but that turned out to be a disaster, as the author has given wrong proportions of ingredients. I ended up making mango halwa instead of burfi!

Then I looked into more recipes, many seemed easy and convincing, but I didn't have the heart to try them, as I had failed with one recipe already. Meena said, burfi needs to be but soft not chewy, firm and easily cut into squares or diamonds without blunt edges. I logically deduced the ingredients for making burfi and tried my own method twice with slight changes, succeeding in getting the right texture and taste. Consistency wise the last attempt was better, and that was just perfect!

You can make this burfi softer or harder according to your liking. If you want it harder, add little more roasted besan or chickpea flour. You can also add little corn flour along with castor sugar to make them harder.

Few points to remember while making mango burfi:
1. Don't roast or fry the ingredients on high flame or char the contents.
2. Ratio of solids to liquids should be almost 4:1.
3. Don't add too much ghee or oil to burfi. It will change the consistency and makes the stuff chewy like halwa.
4. Don't fry the ingredients after you add powdered(Castor) sugar. Castor sugar helps in binding the burfi and allows the knife to cut through them while giving the burfis sharper edges.
5. Use best quality mango for making this burfi, such as Alphonso, Mallika or similar more pulpy, less fibrous and juicy variety.

The ingredients given in the list can be varied according to personal preference, but don't cut down on besan much. After you mix in besan, it blends well with the mango pulp, sugar and khova, giving a brittle consistency to the burfi, neutralising the stickiness within the mango pulp blended with sugar and khova, while it loses its typical aroma completely. I didn't add cashewnut bits, as I like the burfi with just mango taste and saffron flavour.
Chickpea flour(Besan) - 1/2 cup
Ghee - 3 teaspoons
Tiny Cashewnut Bits(Optional) - 1 Tbsp
Mango Pulp - 1/2 cup(Or approximately 100 Gms)
Crystal Sugar - 1/2 Cup(Adjust according to taste)
Castor Sugar - 1/4 Cup
Khova(Mawa) - 200 Gms(approx 1 cup crumbled)
Saffron - A pinch soaked in 2 Tsp hot milk
Crushed Cardamom Seeds(Optional) - 1/4 Tsp
Soft Burfis that need to be refrigerated after 3 days
Grease a 7" square baking tray or a 7" diameter stainless steel shallow plate for moulding burfi.
Crumble khova and keep aside.
Heat a thick bottom nonstick pan and melt 2 teaspoon ghee.
Add besan, reduce heat to medium low and roast well for 5-8 minutes, taking care not to burn the ingredients.
Add optional cashewnut bits, roast for one more minute and remove from heat, keep aside.
Wipe the wok clean with a kitchen cloth.
Heat the wok again, add one teaspoon ghee.
Add the mango pulp along with crystal sugar and keep stirring on medium flame until the pulp starts to thicken.
Reduce the heat and keep stirring for another 3-5 minutes, when the mango syrup gets as thick as jelly.
Add the crumbled khova and keep mixing on low flame.
As the mass starts to thicken again, add the saffron soaked in milk and stir well.
Keep mixing until you feel the ladle is not moving freely and the mass can be rolled into a firm ball.
Now add the roasted besan and mash the contents for 2-3 minutes using a paav bhaaji masher or a heavy churner, until the mass feels smooth and brittle like chapati dough.
Switch off the flame, mix in castor sugar and optional cardamom powder.
Collect the mass together and transfer into the greased burfi mould.
Pat with the ladle to spread the dough evenly.
Smoothen with a spoon to get an even surface.
Burfi spread should be at least 1/3 inch thick.
Allow to cool down for 10-15 minutes at room temperature.
Score(Make crisscross gashes) on the surface at equal distance to design almost 1 inch squares.
Allow the burfi to cool down completely.
Cut along the scored markings to get perfect burfis.
Store in an airtight container to consume over the next 7 days or more.
If the burfis are soft, store them in the fridge after 3 days.
Hard Burfis that can be kept at room temperature for a week

Sunday, May 22, 2016

Kundapur Fish Masala

Kundapur Masala Powder is one of the best condiments invented by the expert home makers of Kundapur. It is widely used in beg, nonveg or seafood cooking. I have adapted it in many preparations, and latest one is Kundapur Fish Masala. This simple spicy and tangy fish curry/masala is sure to tickle your taste buds and take you almost on Cloud No.9! 

Since Kundapur Masala has all the essential spices to make fish curry tasty, no need to add any other condiment while making the curry. I have specially mentioned applying salt to fish before adding to curry, because salt makes the fish dehydrate, and when the fish cooks in the gravy, it retains the firmness and also absorbs salt and spice content properly.

I do not wish to waste words by writing a long story, but I must confess that this curry is formulated by me without refering to any online recipe or book. I also didn't adjust any ingredient while making this, and it came out perfect at its first edition! I was reminded of the awesome fish curry I had tasted in Kundapur style restaurants such as Shetty Lunch Home in Kundapur, Hotel Usha in Udupi and Anupama in Mangaluru. Surprisingly, this also resembles the fish curry at Hotel Narayana in Bunder Mangaluru to a great extent!
Any good fish (Such as Mackerel, Sardine, Pomfret, Seer Fish, Lactarius, Croaker, Lady Fish, Ravas) - 500 Gms
Coconut -  1 cup freshly grated 
Tamarind -  Cherry size ball
Garlic Cloves - 8
Kundapur Masala Powder - 4 Tsp
Green Chillies - 4 slit
Onion - 1 medium chopped
Tomato - 1 Medium chopped
Ginger -  1" chopped
Curry Leaves - 1 sprig
Coconut Oil - 25Ml
Sea Salt - 1 Tsp(or table salt to taste)

Clean and cut fish into medium size pieces if bigger variety, and retain full fish if smaller variety.
Wash, drain and apply salt to fish pieces.
Grind grated cuconut along with tamarind, garlic and Kundapur masala into a smooth paste, adding very little water.
Heat oil in a thick bottom vessel, fry curry leaves, add chopped onion and fry until transparent, add slit green chillies, chopped ginger, tomato and fry for 3 mins.
Add the ground masala and fry for 2 mins, add 300ml water and boil for 5 mins, drop the fish along with applied salt, cover and simmer for 3-5 mins.
Check for salt and serve with boiled red rice and choice of fried fish or vegetable fry.


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