STUFFED POMFRET
Ingredients:
1 Pomfret
2 tomatoes
turmeric powder, pepper powder, garam masala and salt to taste
To be ground:
1 onion
1 inch piece ginger
2 green chillies
6 flakes garlic
small bunch coriander leaves
Procedure:
Slit the pomfret on one side, open it and remove the stomach and gills, wash, add salt and keep aside. Fry the masala, 2 tomatoes cut in bits, pepper powder, tumeric powder and garam masala & salt to taste. When cool, fill in the pomfret. Apply flour and fry in a big frying pan.
KUJIT
Ingredients:
1 Pomfret or Gole or Kupa or Surmai. (Cut the fish of your choice to pieces, wash and salt.)
1 big onion
6 green chillies
1” piece ginger
2 tomatoes.
Juice of half coconut to be extracted i.e coconut milk, salt to taste
Grind to paste:
6 flakes garlic
1 tsp. jeera
1 1/2dsp. Dry coriander
1/2tsp turmeric powder
6 pepper corns.
Procedure:
Slice the onions, ginger, chillies & tomatoes. Heat oil and fry the ginger, chillies, onions and then the tomatoes. Now add the ground paste masala & its masala water and cook for a while. Now add the coconut milk, salt to taste and finally the fish. When the curry comes to a boil add 2 tbsps vinegar. Serve hot.
FISH MOILE
Ingredients:
1 Medium size Pomfret.
3 onions sliced round
3 green chillies – slivered
1 tbsp bottle masala
1/2inch ginger – cut lengthwise
8 flakes garlic – cut lengthwise
vinegar to taste.
Procedure:
Slice the pomfret into pieces, wash and add salt. Fry the pieces and keep aside. In a vessel fry the onions, chillies, ginger, garlic – till onions are brown; then add the bottle masala, half cup of water, vinegar and salt; let it simmer for a few minutes; Then add the fried fish and allow to boil for a few minutes.
LONVAS- PRAWN & DRUMSTICKS
Ingredients:
1 Cup prawns – shelled, de-veined & washed
8 drumsticks– clean, cut into 3 inch pieces, wash.(You may also use pumpkin or cauliflower or white raddish instead of drumsticks)
2 onions – cut long
Half coconut – extract juice (coconut milk)
2 tsps. Bottle masala
Tamarind to taste
Salt to taste
2 tbsp. oil.
Procedure:
In a vessel, fry the onions till transparent. Add prawns, fry till pink in colour. Add bottle masala, fry a little. Add the drumsticks, add enough water, salt, cook till tender. Add coconut juice, cook for a few minutes. Lastly add tamarind pulp. When well mixed and boiled, take the vessel off the fire. Serve hot with plain cooked rice.
ATWAN OF PRAWNS
Ingredients:
1/4Kg Prawns shelled
1tbsp Bottle masala
To be cut:
2 onions
3 green chillies
1 inch piece ginger
6 flakes garlic
a few coriander leaves
tamarind to taste – soak in water and make pulp
Procedure:
Heat oil, add ginger, garlic & chillies, fry for awhile. Add the onions and bagar. Add bottle masala and tamarind juice. Mix well. Now add the prawns, 1/4cup water salt to taste and simmer till prawns are cooked. Remove from fire and serve hot.
CURDHEE AND MANGO
Ingredients:
1 cup cleaned curdhee (shrimps)
2 Onions
3 green chillies
2 green mangoes – cut to small bits
1 dsp bottle masala
Procedure:
Heat 3 tbsp. oil, add chillies & onions, fry till soft and done. Add the mangoes and cook till mangoes are cooked and soft. Now add the bottle masala, and salt. Cook a while till the masala is cooked. Sprinkle a few coriander leaves on top and serve hot.
ATWAN OF DRY BOMBLOES (BOMBAY DUCKS)
Ingredients:
12 Bombloes soaked ( cut into halves)
6 flakes garlic for seasoning
tamarind to taste (Soak in water and make pulp)
fresh coriander
2 tbsp. oil
To be ground :
4 dry chillies with seeds
1/4tsp. jeera
1 inch piece turmeric
2 flakes garlic
Procedure:
Heat oil. Smash the 6 flakes of garlic and add to the oil. Now add masala and tamaraind pulp. Lastly add the bombloes and cook for 5 minutes. Add chopped fresh coriander and serve hot.
TEL-KANDA OF BOMBAY DUCKS
Ingredients:
1 dozen dried Bombay ducks – cut to pieces
4 medium onions
1 heaped tbsp. bottle masala
tamarind to taste – soak in water and make pulp.
coriander leaves chopped.
Method:
Soak the dry Bombay ducks in water for half and hour. Heat 2 tbsp. of oil add sliced onions and allow to fry. When the onions are soft add the bottle masala and the fish. Add half a cup water, salt to taste and let it simmer, finally add the tamarind juice & sprinkle coriander leaves on top.
DRIED BOMBAY DUCKS FRIED
Ingredients:
1 doz dried Bombay ducks
Grind to paste:
5 red chillies
1 tsp. jeera
1/2tsp. turmeric powder
1/2pod garlic
1/2cup oil
1/4cup vinegar
1 tsp salt.
Method:
Soak the Bombay ducks in water for about an hour. Remove the bone and flatten on a grinding stone or with a meat hammer. Apply the masala paste and allow to marinate for 1/2hour. Heat oil and fry on low flame till cooked.
ZAVLA & BRINJAL
Ingredients:
1 cup dried zavla (fine shrimps)
1/4kg brinjals (purple variety) – cut into pieces
3 spring onions – cut fine
1/2bundle coriander – cut fine
8 flakes garlic – cut fine
1 inch fresh ginger – cut fine
4 green chillies – cut fine
2 tbsp. bottle masala
2 tbsp oil
tamarind to taste ( soak in water and make pulp)
salt to taste.
Method:
Soak the fine dried shrimps in water for a few minutes. Wash well. Mix all the above ingredients well in a vessel, add very little water and put to boil. When brinjals are cooked, remove from heat and serve.
DRIED PRAWN BALCHOW
Ingredients:
1/4kg dried prawns (flat variety)
1 tbsp sugar
450 ml. sweet oil
1/2bottle vinegar or more according to taste
salt to taste
To be ground:
6 Kashmir chillies
2 level tbsp. jeera
½ inch turmeric
1 pod garlic
1 1/2level tbsps mustard seeds
1 inch ginger
To be cut:
1/2pod garlic
1 inch ginger
2 green chillies
Procedure:
Soak dried prawns for a couple of hours or more. Clean. Boil in a little water till dry. Then mince. Use as required. Boil the oil, add a few curry leaves, then the ground and cut masalas and sugar. Fry well, add salt and vinegar. A little later put in the minced prawns. Cook till reddish brown in colour to a thick consistency on a low fire till the grease floats on top.
Bottle when cool.
Kanji Curry
Ingredients:
250gms Dhudi;
250gms Bhopla;
2 medium Brinjals;
6-7 Bhendi;
2 Tomatoes (preferably Green Tomatoes);
1 medium onion;
250 gms medium sized prawns(with shell);
3 cups of rice kanji;
2″ piece of coconut ( cut into small pieces);
2tbsp sukha dhania ( dry coriander seeds);
Tamarind soaked in water (about large lemon sized ball);
2 tsp East Indians Chinchauni masala;
1 tbsp rice flour (dissolved in 3 tbsp water);
salt to taste.
Method:
Cut Dhudi & Bhopla into large chunks. Cut Brinjals into long pieces. Cut Bhendi into halves. Cut Tomatoes into quarters. Cut onions into semi circles.
Heat a tawa & dry roast the dhania(take care not to burn it). Once dhania is cooled grind it to a fine powder. Keep aside.
Next grind the coconut & tamarind to a fine paste. Add the dhania powder & East Indians Chinchauni masala & mix well. Remove this wet masala in a bowl. Add a cup of water to it and mix well to get a thick masala liquid mixture.
Take a large vessel, add onion (squeeze the onion to separate the layers). Next add the prawns & 2 big spoons of rice kanji. Let it simmer for a minute. When the prawns begin to change colour add all the vegetables, half the kanji & 2 cups water. Keep a lid & let the vegetables cook. (stir the vegetables occasionally & make sure that the gravy does not overboil). Once vegetables are cooked add the rest of the kanji. Let it simmer for 2 minutes. Next add the ground liquid masala mixture. Mix well. Let it simmer for 2 minutes. Check to see if more salt is required. Add accordingly. Next add the rice flour water. Let simmer for 2 minutes. Switch off the gas flame. Kanji Curry is ready to be served.
The East Indians of Bombay 