Chef Vj

Goan Fish Curry (6 portions)

Fish (Sole/Pomfret/Beckti/Snapper)	1 kg.
Dry Whole Red Chillies	5 gms.
Coriander Seeds (Dhania)	5 gms.
Cumin Seeds (Jeera)	8 gms.
Turmeric Powder (Haldi)	½ tsp.
Coconut	2 nos.
Tamarind Pulp	5 gms.
Cocum	5 gms.
Sliced Onions	50 gms.
Ginger Julienne	10 gms.
Green Chillies (sliced lengthwise)	5 nos.
Salt	to taste

	Grind to a fine paste coconuts, turmeric, cumin seeds, coriander seeds and dry whole red chillies.
	Dilute the ground masala with water to a pouring consistency.
	Add sliced onions, green chillies and ginger julienne.
	Bring to boil and simmer till aroma of cooked coconut is released, the gravy slightly thick and smooth.
	Add cocum and tamarind pulp and simmer for another ten minutes.
	Adjust the seasoning.
	Cut fish into slices and add to the simmering gravy.
	Continue simmering till the fish is cooked.
	Serve hot with steamed rice.

Prawn Papad Roll (4 portions)

Medium Prawns (shelled & deveined)	40 nos.
Medium sized Papads	8 nos.
Chopped Onions	100 gms.
Chopped Garlic	4 tsp.
Red Chilli Paste	2 tsp.
Butter	50 gms.
Chopped Coriander Leaves	30 gms
Lime Juice	1 tbs.
Eggs	1 no.
Salt	to taste
Oil	for frying

	Sauté prawns in butter with onions, garlic, red chilli paste.
	Add salt and chopped coriander leaves.
	Chop coarsely sautéed prawns and mix in lime juice.
	Lightly dampen the papads to facilitate rolling.
	Divide the mixture into eight equal parts and roll into papads. Seal the edges with egg.
	Deep fry, cut each papad into three diagonally.
	Serve hot with sliced onions.

indsmall.gif (1242 bytes)