Fish Xacuti

Fish Xacuti
Fish Xacuti
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 6
  • 1 kg fish
  • 8 -10 Peppercorns
  • 1 inch (cinnamon stick )
  • 6 cloves
  • 1/4 tsp nutmeg powder
  • 4 pods cardamom split and seeds removed
  • 1 tsp Poppy seeds
  • 4 onions
  • 2 tsp garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3 tbps white vinegar
  • 3 tbps Grated coconut
  • 3 tbps vegetable oil
  • salt (to taste)
  • Chopped coriander leaves

Marinate the fish with salt and a touch of turmeric. You could also pre-marinate the fish in advance and keep it for 2-3 hours to increase the taste. "

Take a frying pan and put 1-2 teaspoon of vegetable oil. Once the oil is hot, you could add chopped onion and fry it a bit and add ginger garlic paste after that. Stir the mix for a while and let it half frying and add spices like cinnamon powder, jeera powder, red chilly powder, turnmeric powder, khus khus, cloves powder, cardamom powder, nutmeng powder stir the mix and fry it. After 2-3 minutes add grated coconut to the mix and fry it till the masala gets a dry form. After that add 1 tsp of vinegar and stir it again and add half a cup of water let it boil. Add salt to taste and let it cook for 5 minutes and keep it covered. "

Once the gravy is ready, slide the fish into it and add some chopped coriander leaves. Keep it covered and let it cook for about 7-10 minutes. Once its cooked serve it along with rice or goan pao. Enjoy!"

• For convenience, you could add garam masala instead of adding each spice and herbs at every interval. The garam masala could be made at home by shallow frying all the spices and grind it. You could preserve it in a bottle or a sealed pouch for later usage. • Don’t use sharp or metal spoon for stirring fish curries as it may break the cooked fish pieces. • Don’t overcook fish. 7-10 minutes would be appropriate depending on the fish that you use. Firm fish may require 4-5 minutes more. • Adding vinegar would help to get a better flavor to the whole dish.

Vegetable Caldin

Vegetable Caldin
Vegetable Caldin
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 400 ml fresh coconut milk
  • 1 tbsp coconut oil
  • 8 to 10 curry leaves
  • 2 medium sized onion (chopped finely)
  • 2 green chilies (chopped finely)
  • 1 tbsp Ginger-garlic paste
  • 1 cup auliflower florets
  • 1 cup green peas
  • 2 Drumsticks (cut into batons)
  • 2 carrots (cut into batons)
  • 1 cup French beans (split into 2)
  • 1 medium potato peeled (and baton)
  • Few Chopped coriander leaves
  • 1 tsp cumin powder
  • 1 tsp turmuric powder
  • 1 tsp dhania powder
  • salt ( to taste)

Take a frying pan and put 1-2 teaspoon of vegetable oil and let it become hot. Once it gets slightly hot, add some curry leaves and some chopped green chilies, chopped onions, 1-2 tsp of ginger garlic paste into it. Stir it proper until it gets slightly brownish color. "

Once it’s slightly colored add the spices like turmeric powder and chopped and cleaned vegetables drumsticks, carrots, potatoes, cauliflower and green peas. Mix it well and pour coconut milk. Add salt to taste. Also add just a dash of water. Mix it well and add coriander powder and jeera powder into it and stir it well and let it cook for 5-7 minutes on moderate simmer. Once it’s cooked, add some chopped coriander leaves and ready to be served. Enjoy! "

  • Do not cook over cook vegetable as it may cause loosing nutritional values of the vegetables.
 
  • Since cutting of vegetables is time consuming, you could cut it on a day when you are relatively free and refrigerate it in tight containers.  It’s even advisable to do the chopping of vegetables on a weekend and preserve it for the week ahead.
 
  • Vegetables that have been stored in the refrigerator tend to look dull and lifeless. If you want to make a salad, and need your veggies to look fresh, soak them in cold water with a few drops of lime for about 15 minutes and they will look bright and delicious.