Mandeli is one of the not so expensive fish, it has its unique taste,I have childhood memories of Crispy Mandelis made by my mom,i used to love to have crispy tails of Mandelis.Served with fish curry,sol kadhi  & rice,mandeli makes a perfect meal.

Ingredients:

15 Mandelis

Salt to taste.

1/2 tsp Haldi powder.

1 tbsp kokum aagul.(Juice of Kokum)

1/4 cup rice flour.

1/4 cup fine rava.

Oil for frying.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

You can  get mandeli  pre cut and cleaned from market,if not can be cut in following way.

 

Cut of the head in slanting way till stomach,cut of fins and tail end.

 

Wash mandeli under running water.Open stomach area an wash it clean.

Add salt,turmeric and kokum aagul to wash and cleaned mandeli.Keep aside.

Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala to the fish pieces.Leave it to marinate for 15 to 20 minutes.

Mix together rice flour and rava.

Heat Oil in a frying pan.

Coat the marinatedfish pieces with rava and rice flour mixture from both the sides.

Shallow fry in the oil till crisp from both sides till crisp.

Drain on an absorbent paper to drain out excess oil.

 

Serve hot.

Happy Cooking !!!

Sameera.

 

Paplet is like king of fish.Every fish eater loves paplet,small paplets are stuffed and fried whole.

Ingredients:

1 whole Paplet (cut into 6 to 7 pieces)

Salt to taste.

1 tbsp kokum aagul.(Juice of Kokum)

1/4 cup rice flour.

1/4 cup fine rava.

Oil for frying.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

Usually we get paplet pre cut from market,if not can be cut in following way.

 

Wash cut pieces of paplet under running water.

Add salt,turmeric and kokum aagul to wash and cleaned fish.Keep aside.

Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala to the fish pieces.Leave it to marinate for 15 to 20 minutes.

 

Mix together rice flour and rava.

Heat Oil in a frying pan.

Coat the marinatedfish pieces with rava and rice flour mixture from both the sides.

Shallow fry in the oil till crisp.

 

Drain on an absorbent paper to drain out excess oil.

Serve hot.

Happy Cooking !!!

Sameera.

Muddushe (lady fish) is a small type of fish ,mostly found in khadi(back waters).

It is one of the tastiest variety of fish.

Ingredients:

8 Muddushya (Lady fish)

1 small Onion chopped.

1/4 cup grated Coconut.

6 Peppercorns.

4 Kokum

2 tbsp Oil.

Salt to taste.

For the masala

1 medium sized Onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.

Method:

To clean the fish:

Scrape the outer side of the fish. Cut off the head and tail. Take out the entrails from the cavity. Cut the gills. Wash under tap water.

Give 2 slits on each fish.

Add salt and turmeric to washed and cleaned fish.Keep aside.

Grind all the masala ingredients to a fine paste.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.

Apply grounded masala paste to fish and keep aside.

Add coconut paste & kokum.Keep aside.

Heat oil in a kadhai.Add half chopped onion,let it turn brown.

Add marinated fish stir with light hand.add /4 cup water.

Cover and cook for 5 minutes or till fish is cooked.

This is a very delicate fish,hence it gets cooked fast.

Taste and add salt if required.(As salt is applied to fish)

Remove in a serving dish.

Serve hot with steam rice or bhakri of your choice.

Happy Cooking !!!

Sameera.

 

 

Shimple /Tisre is a form of shell fish.

Never add salt to any shell fish dish, eg:crabs,prawms,clams before tasting,as it has salt content in it.

Cook the dish completely taste it and then add salt if required.

Cleaning of Tisre/Shimple:

Clean tisre/shimple by washing in running water,make sure all dirt/mud is washed out.

Tisre/Shimple consists of two (usually equal) halves, which are connected by a hinge joint and a ligament

Cut open tisre/shimple in two pieces from the broader side,

There will be at thin white linning(ligament) connecting both the shells,remove and discard it.

Some whitish liquid will ooze out from the shells it is know at KAT ,collect it in a bowl for further use.

Once seperated in two shells,scoop out and collect the flesh from both shells in one shell,discard anther shell,this is known as ek shippi(one shell).

Dont wash tisre/shimple once open.

Now ur shell are ready to be cooked.

Ingredients:

2 cups cleaned Shimple/Tisre(clams).with extracted kat(liquid from shimple/tisre)

2 big Onions finely chopped.

1/4 cup Vatan.

1 tbsp Malvani masala.

1/4 tsp Hadi powder.

1 tbsp Oil.

5 Kokum.

Salt to taste.

Method:

In a plate take cleaned shimple/tisre,add haldi,malwani masala,kat & 1/2 onion chopped.

Keep aside.

In a thick bottom pan heat oil,add remaining chopped onion stir fry till onion turns pinkish in colour.

Add shimple/ tisre with masala,mix well cover and let cook for 15 minutes.

Add vatan and kokun,mix well,taste and add salt if required.

Serve hot with rice or bhakri.

Tip:To get flavour of Goa,use coconut oil instead of refined oil.

Happy Cooking !!!

Sameera

 

This is one of the yummiest dish.My son is a big fan of prawns….so this dish is made quite often in my kitchen.

You can have them as starters or have it with rice and fish curry or dal/Sol kadhi…..whatever way you have it they are just awesome….

Ingredients:

15 Jumbo prawns.

Salt to taste.

1 tbsp kokum aagul.(Juice of Kokum)

1/4 cup rice flour.

1/4 cup fine rava.

Oil for frying.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

Wash,shell and devein prawns.(Refer glossary for details)

Add salt,turmeric and kokum aagul to wash and cleaned prawns.Keep aside.

Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala on the prawns.Leave it to marinate for 15 to 20 minutes.

Mix together rice flour and rava.

Heat Oil in a frying pan.

Coat the marinated prawns with rava and rice flour mixture.

Shallow fry in the oil till crisp.

Drain on an absorbent paper to drain out excess oil.

Serve hot.

Happy Cooking !!!

Sameera.