Goan Fish Curry

 Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.

Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5  minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.

Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6  minutes or till the fish is cooked but firm.

Creamy Prawn Curry

500  gram(s) headless prawns shelled, deveined and cleaned
½  teaspoon(s) turmeric powder
1  cup(s) onion paste
1  teaspoon(s) ginger paste
1  teaspoon(s) red chilli paste or powder
2  bay leaves
1"  piece cinnamon
4  each of cloves and green cardamoms
2  cup(s) coconut milk
2  tablespoon(s) ghee(clarified butter) / butter
salt to taste

 Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.

Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about   minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.

Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 2  minutes. Mix in the remaining ghee (clarified butter) and cover tight for a little while.

Clams Stir Fry

 In a pot, combine water, clams and salt. Bring to a boil and cook on medium heat for about 15  minutes or till the shells have split open and the clams are tender. Strain and separate the shells retaining the one with the clam and discarding the empty one. Keep aside.

Heat the oil in a pan and crackle the cumin seeds. Add the green chillies, garlic and onions. Saute till the onions are transparent. Do not let the onions brown even a little. Add the turmeric powder and mix well. Then add the tomato pieces anf stir-fry briefly.

Add the clams, grated coconut and chopped coriander leaves. Mix well and add salt. Stir-fry briefly on high heat for 2 minutes. Sprinkle the garam masala

Hyderabadi Shahi Macchi Kurma

 Rub the washed fish pieces with some salt and a pinch of the turmeric powder. Keep aside for 5 minutes. Heat half the ghee (clarified butter) in a heavy-bottomed pan and gently fry the fish pieces until they are light golden in color. Remove from pan and drain on absorbent paper.

Heat the remaining ghee (clarified butter) in the same pan and fry the ground paste on medium heat till it is brown and aromatic. Add the yoghurt slowly whilst stirring on low heat. Keep stirring till the ghee leaves the sides of the pan. Add the hot water and bring to a boil. Add the fish pieces and salt. Stir gently. Cover and cook on low heat for about 15  minutes.

Gently stir in the saffron milk and sprinkle the fresh coriander. Cover and cook on very low heat for about 4  minutes.
Garnish with fresh coriander and boiled egg halves.

Doi Macch ( Yogurt Fish )
500 gram(s) any fleshy fish sliced and cleaned
1  cup(s) yoghurt lightly whisked
1  big onion grated
½  teaspoon(s) ginger paste
4  green chillies slit or as per taste
2  bay leaves
2  each of cloves and green cardamoms
½  teaspoon(s) garam masala (hot spice mix)
1  tablespoon(s) mustard oil
1  tablespoon(s) ghee(clarified butter) / butter
salt to taste and some lemon juice

Rub the fish slices with some salt and lemon juice. Keep aside for 5 minutes. Wash well and drain. In a bowl, lightly whisk yoghurt and salt. Marinate the fish slices in this for half an hour.

Heat the mustard oil in a heavy-bottomed pan till very hot (close to a smoking point). Reduce the heat and let it cool for about 3 minutes. Now, add the bay leaves, cloves and the green cardamoms. Saute briefly. Add the grated onions and stir-fry on medium heat for about 5  minutes or till the onions are light brown. Add the ginger paste and fry briefly.

Add the green chillies and the fish along with the marinade. Add salt if required. Mix very gently and bring to a boil. Cover and cook on low heat for about 5  minutes or till the fish is cooked but firm.
Garnish with ghee or melted butter and the hot spice mix (garam masala).

TIPS:

Lemon juice absorbs any strong odours; hence, apply lemon juice and wash the fish to remove fishy smell.

Traditionally, mustard oil is a must in this recipe. However it can be substituted with ghee or butter.

Fish Moilee
500  grams skinless firm white fish slices
1" cinnamon stick
2  green cardamom(s)
1  tablespoon(s) garlic slices
1  tablespoon(s) ginger juliennes
4  green chillies slit
1  medium onion(s) sliced
1  tomato(es) chopped
1  teaspoon(s) turmeric powder
1  cup(s) water
½  teaspoon(s) coarsely crushed black peppercorns
1  tablespoon(s) lime juice
2  sprig(s) curry leaves
2  cup(s) coconut milk
2  tablespoon(s) oil
salt to taste
fried tomato slices to garnish

Heat the oil in a heavy-bottomed pan till hot and fry the cinnamon and cardamoms briefly. Add the garlic, ginger, green chillies and onions. Saute for about 3  minute(s) or till the onions have turned pink.

Add the fish and rest of the ingredients except the coconut milk and mix gently. Cover and cook on very low level for another 10  minutes or till the fish is tender and cooked.

Reduce the heat to very low and add the coconut milk (do not use high heat as coconut milk tends to curdle). Mix gently and simmer for a minute or two.
Garnish with fried tomato slices.

Spicy Baby Crabs
8  baby crabs washed and cleaned
1  teaspoon(s) mustard seeds
4  green chillies finely chopped
1  large onion(s) chopped
2  teaspoon(s) ginger-garlic paste
8  curry leaves
2  tomato(es) chopped
1  teaspoon(s) red chilli powder
½  teaspoon(s) turmeric powder
1  teaspoon(s) tamarind paste
2  tablespoon(s) oil
salt to taste
finely chopped coriander leaves to garnish

Wash the crabs thoroughly and cut each into two pieces.

Heat the oil in a pan and crackle the mustard seeds. Add the green chillies, curry leaves, onions and saute till the onions are transparent. Add the ginger-garlic paste and saute for about 3  minutes or till the onions are light brown.

Add the chopped tomatoes, red chilli powder and turmeric powder. Stir well and fry till the oil separates. Add the baby crabs, tamarind paste and salt. Add a little water if required and mix well. Cover and cook on low heat for about 10  minutes.
Garnish with finely chopped coriander leaves.

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