Tuesday, January 31, 2012

UridMethi of fish in konkani (Fish Curry)


 Urid Methi is the next version of Umana. The feature added to this curry is the flavor of  urad (Split black gram) and methi (Fenugreek)  so called as Uridmethi.The same fishes used for umana should be used for urid methi. But this version goes really really well with mackerels (Bangda).  Iam using Mackerels.



All  that is required is






















 











Mackerels  -- 1/2 kg.
Clean and cut into pieces. Marinate with 2 tsp of salt for 1/2 hour.

Coconut         : 1 cup ( finely grated)
Vatamb Soul   : 6

Items to be fried :
 
Red chillies         12
Coriander           2 tsp
Pepper               8
Mustard seeds    1/4 tsp   (Mohari)
Turmeric             1/2 tsp
Fenugreek          1/4 tsp   (Methi)
Split black gram  1/2 tsp   (Urad dal)


Fry the above items in 2 tsp of coconut oil  and seperately fry fenugreek and split gram dal. Grind the fried ingredients except fenugreek (Methi) and Split gram dal (Urad dal) together with coconut and vatamb into a very smooth paste.Later add fenugreek (methi) and split gram dal (urid dal) and then grind for a second.

Step 1:  In a wok, add around 2 Tbsp of coconut oil. Once hot, add slitted green chillies (appro :4),chopped onions (2 medium sized)  and finely chopped ginger (appro 2 inches). Fry till the onions turns their colour into light brown.
              

Step 2 : Add grounded masala paste, put around a cup of water. Let it simmer then add the marinate fish.Adjust for salt.

Step 3 :  Cook  for 15 minutes.

Serve with Rice or Chapati


Wednesday, January 25, 2012

Umana in konkani fish curry

Umana is a kind of fish curry in our goa, its fish in coconut gravy  flavored with ginger and green chillies.Its savoured with rice or chapati.
These fishes are used for preparing umana  Mackerel Bangda;Black Pompret/ Halwa / Sagoti(Kayi);Seer fish /King Mackerel Fish Surmai / Visonu/ Viswon;Indian Salmon Raus / Rawas;Butterfish  /PomfretPomplet / Paplet ; Indian dog shark Mori; Ghol (Jew fish) Ghol ;Whip fin majarra Shetki;  Mangrove red snapper Tamoshi; Mullet Shevtali / Shevto;  Cat fish Sangot/Sangtam; Lady fish Mudoshi/ Kane/ Nogli.



Ingredients :

Any of the above said fish can be used, am using  Seer fish /King Mackerel Fish Surmai / Visonu/ Viswon --1/2 kg sliced to thin pieces. Apply salt ( around 2 Tsp or as per taste)  and 1/2 tsp of turmeric powder.Let it marinate for a 1/2 hour.




Coconut   :  1 cup ( finely grated)
Vatamb Soul   : 6

Items to be fried :
 
Red chillies         12
Coriander           2 tsp
Pepper               8
Mustard seeds    1/4 tsp
Turmeric             1/2 tsp


 

Fry the above items in 2 tsp of coconut oil. Grind the fried ingredients together with coconut and vatamb into a very smooth paste.

Or if you have done with Sambar masala, grind coconut together with 2 tbsp of saraswat sambar masala and  vatamb.  (** Please find Sambar masala http://vismayblog.blogspot.in/2013/01/saraswat-sambar-masala.html).

Step 1:  In a wok, add around 2 Tbsp of coconut oil. Once hot, add slitted green chillies (app :4),chopped onions (2 medium sized)  and finely chopped ginger (app 2 inches). Fry till the onions turns their colour into light brown.







Step 2 : Add grounded masala paste, put around a cup of water. Let it simmer then add the marinate fish.Adjust for salt.


Step  3 : Cook for 15 minutes.

Serve with white rice or chapati's and fried fish.