Saranga Fry

Ingredients
1 Saranga (pomfret) cut into 1 inch wide pieces (approx. 400-500 gms)
6-8 big garlic cloves made into paste
1 tbsp red chili powder
½ tsp turmeric powder
1 tbsp tamarind paste
1 cup rice flour
Oil for shallow frying
Salt to taste

Method:

1.  Clean, wash and pat dry fish pieces.
2.  Marinate with garlic paste, red chili powder, turmeric powder and salt. Marinate the fish at least for an hour. Overnight is better.
3.  Take the fish out of the fridge at least 30 minutes before cooking.
4.  Add tamarind paste to the marinated fish and coat well.
5.  Heat a tbsp of oil in a non-stick pan.
6.  Coat the fish evenly with a thick paste of rice flour and water. To do this, add a couple tbsp of rice flour on each piece. Then use wet hands (I keep a small vessel filled with water near me) to make a paste of the coating and spread it uniformly. This requires some practice.
Even if you do a dry coat of rice flour, it will taste delicious.
7.  Cook the fish covered in the pan on medium heat for 3-4 minute on each side. Check to make sure that the fish is cooked (it will become opaque and smell really good)
8.  Serve hot.

 

Ravsachi Thai Curry (Chitre Special)

Ingredients:
½ kg Ravas fish chunk (skinless, boneless)
3 tbsp of dried grated coconut
10 cloves of garlic made into paste
½ inch piece of ginger (optional)
1 tsp red chili powder (or to taste)
½ tsp turmeric powder
1 tbsp oil
2 crushed cloves of garlic
Salt to taste.

Method:

1.  Clean and wash ravas and marinate with salt, turmeric powder and chili powder and garlic paste.
2.  Dry roast dry coconut. Blend both coconut and garlic to fine paste using ½ cup water.
3.  Heat oil in a thick bottom pan. Add crushed garlic.
4.  Add ravas and fry gently.
5.  Now add the coconut mixture and mix gently.
6.  Add a cup of water and bring the mixture to boil.
7.  Cook on simmer till ravas is cooked, about 4-5 minutes.
8.  Serve hot with rice.

Surmai Kheema

Igredients:

½ kg surmai (preferred skin bone removed)
(You can use any firm flesh fillet)
2 tbsp garlic paste
1 tbsp chili powder (or to taste)
1 tsp turmeric powder
1 tbsp + 2 tbsp oil
2 tbsp Kolhapuri kanda lasoon masala
½ cup fresh coconut
½ cup fresh coriander
1 green chili (or to taste)
½ inch piece of ginger
2 medium onions finely chopped
2 large tomatoes blanched and pureed
1 clove and 1 piece of cinnamon
Salt to taste

Method:
1.      Marinate surmai with garlic paste, chili powder, turmeric powder, salt and oil and set aside for an hour.
2.      Take a big mouth vessel and fill it halfway with water. Let the water come to a boil.
3.      Transfer the surmai to a colander and put it on the boiling water vessel (like a double boiler)
4.      Cover and cook for 8-10 min on medium flame. Once cooled, break the surmai into small pieces making sure all bones are removed.

5.      Grind together Kolhapuri kanda lasoon masala, coconut, coriander, green chili and ginger with little water
6.      Heat oil and add clove and cinnamon
7.      Now sauté onons till lighly browned. Add masala paste and cook for 2-3 mins.

8.      Add tomato puree and cook covered for 5-6 mins stirring in between. Add salt and mix well. Add ½ cup water.

9.      Now add surmai and mix gently. Cook covered for 5 mins.
10.  Serve hot with rice/roti