Rice-prawn fish curry is a very famous combo in Goa.Prawn curry with drum-sticks gives it a unique taste and flavour which just cannot be described.. :)There are other variations of prawn curry too which I shall post sometime later..till then you can try and enjoy this one.
Ingredients - prawns drumsticks freshly grated coconut -1/2cup turmeric powder -1/2tspn whole red chilly -3 whole coriander seeds - 5 tamarind - 1tspn black pepper -2 onion -1(small) asafoetida/hing -a pinch oil salt
Method - Wash the prawns well and apply salt. Grind the following to make a fine paste - grated coconut,haldi powder,red chillies,tamarind pulp,coriander and pepper seeds. Heat oil in a non-stick pan. Chop the onion.Peel the outer skin of the drumsticks and cut them to finger-size sticks. Add onion to the pan and saute. Put in the prawns and drumsticks and add sufficient water so that the drum-sticks and prawn cook. Once done add the ground paste and salt as per taste. Add a pinch of hing to this. Cook for about 2-3 minutes. Serve hot fish curry with rice :-)
This is yet another easy and delicious snack which is healthy as well as filling.This pattice has got a unique savoury taste along with the sweetness of corn... :-)
Ingredients- sweet corn - 1cup potato - 1(small) onion - 1(small) green chillies - 3 ginger - small piece garlic -1clove turmeric powder red chilly powder coriander powder cumin powder fresh coriander leaves salt bread crumbs/sooji oil
Method - Boil the sweet corn with water till soft.Boil and mash the potatao. Mix the mashed potato and corn with salt. Chop onion,green chillies and coriander finely. Make a coarse paste of ginger and garlic. Heat oil in a non-stick pan. Add chopped chillies,onion and saute. After a minute add ginger-garlic paste. Once ginger-garlic paste is cooked add all the masala-haldi,mirchi,dhaniya,jeera powder. Add salt as per taste and coriander leaves. Let this mixture cool a bit. Apply some oil to your palm and make tikki/cutlets out of this mixture. Roll the tikkis in bread crumb or sooji and roast on both sides on a non-stick tawa. Crispy corn cutlets are ready to serve with ketchup/chutney of your choice. Hot cutlets go well with a cup of tea :-)
