Thursday, 2 November 2017

Pumpkin Vegetable


1 Kg slice of Pumpkin
2 large onions
4 chillies (depending on the spice level you are used to)
1/4 cup Grated coconut


Peal the skin off the pumpkin and slice is as you see in the picture.
Put all the slices into a pan, top it with the chopped onion
Sprinkle the chopped chillies over the pumpkin
Sprinkle grated coconut.
Cover and cook over slow flame till the pumpkin is cooked.
Keep it a bit crunchy, do not over cook it or it will become mushy.

Tuesday, 31 October 2017

Mutton Curry - Goan Style

1 Kg Mutton
20 Red chillies
12 peppercorns
8 cloves
3 tablespoons coriander seeds
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon powder
Few strands of Mace
One Star aniseed
One large diced onion
One large coconut grated
Few Bay leaves
4 Green Chillies
One large roughly chopped onion
2 large tomatoes
2 tablespoons of ghee
1 tablespoon of oil


Marinate the mutton with yogurt and green masala* (for those who do not know how to make green masala please look at the bottom of the recipe)

In a little oil fry all the spices one by one separately till the aroma is released, (do not burn them to crisp!)
Add diced onion to the pan, and one it caramelizes add the grated coconut and fry it till its golden brown.

Once cooled grind all this to a coarse paste and keep aside.

In a vessel add ghee and the oil, add bay leaves and slit green chillies. Fry for a while and chopped onions and wait till they turn light brown and add the tomatoes and fry till they turn mushy.

Add the mutton along with all the marinade and cook till done. (You can add potato pieces along with the mutton if you wish)

When the mutton is cooked add the coconut masala paste and let it come to a boil.
Add salt and squeeze a bit of lime juice and garnish with chopped coriander.

For Green Masala:

A large bunch of coriander leaves
8 to 10  green chillies
20 cloves of garlic
1 1/2 inch of ginger
Small ball of tamarind
1 tsp turmeric
8 peppercorns
1 inch cinnamon
1 teaspoon sugar

Grind everything in toddy vinegar till coarse and you can store this masala paste for months, depending on the quality of  your vinegar.

Saturday, 21 October 2017

Hog Plum/Ambadache Sasaon


12 Hog Plums/Ambade
1/2 Teaspoon Mustard
2 pinches of asafoetida/Hing
1/4 Teaspoon of Methi seeds
12 Dry red chillies (Kashmiri) ( for every one Hog Plum one red chilly)
One small marble size Tamarind ball
4 tablespoons grated coconut
1/2 teaspoon udid dal
Salt to taste
1 tablespoon jaggary


Peel the hog plums apply salt and keep aside. Grind the coconut, tamarind and red chillies to a coarse paste. Heat oil to a pan, temper the mustard, hing, methi and udid daal (You can also smash it a bit in the mortar pestle before you temper it) Once the Udid dal and Methi have turned slightly reddish brown and splutter add the hog plums and jaggary and little water.

Let it cook for around 10 mins then add the ground paste and adjust salt to taste. Let it cook for another 5 mins. Serve with white rice or chappati

Green Chutney Stuffed Pomfret


1 Large Pomfret cleaned and kept whole

Mix together the following 4 items:
3/4 teaspoon turmeric powder
3/4 teaspoon chilli powder
1 teaspoon salt
1 teaspoon flour
Vegetable oil for frying

Green Chutney
3/4 cup grated fresh coconut or 6 tablespoons desiccated coconut
3 green chillies
1/2 cup roughly chopped fresh coriander
4 large cloves garlic
1/2 teaspoon cumin seeds
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon sugar


1. Wash the fish after rubbing a little flour over it to remove any fishy smell.

2. Apply chilli /turmeric mixture to the entire surface of the fish and allow to marinate at least one hour

3. Grind to a fine past all the chutney ingredients expect lemon juice and salt. After grinding all lemon juice and salt to taste.

4. Stuff as much of this chutney as will conveniently fit into the neck cavity of the fish. OR like I have done you can cut the fish on the sides over the bone and stuff the chutney inside. (Serve any remaining chutney separately.

5. Pour oil in a heavy bottom frying pan, and wait till its sizzling hot and slight fumes start to appear. This is very important to sear the fish or the fish will stick to the pan and will break when you try to turn it over.

6. Put the fish on the pan and reduce the heat at once and fry till bottom skin of the fish is nicely browned and crisp. Turn the fish and cook the other side similarly.

7. Serve at once with garnish of your choice.