Goa Shrimp Curry

Oil - 2 tbsp.

Whole Garam Masala - (Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay leaf - 1)

Onion - 1, diced

Ginger Garlic paste - 1 tbsp.

Turmeric - 1 tsp

Coriander powder - 1 tsp

Pepper powder - 1 tsp

Salt

Sugar - 1 tsp

Shrimp - 1 lb., cleaned and deveined

To Grind:

Coconut - 1/2 cup, grated

Red Chilli - 4

Cumin seeds - 1 tsp

Mustard - 1 tsp

Tomato - 1, chopped

Shrimp - 4, chopped

In a blender add the ingredients to grind and blend to a smooth paste; keep aside.

Heat Oil in a large pan.

Temper Whole Garam masala for 30 seconds.

Add the Onion and saute until translucent.

Add Ginger Garlic paste and saute until the raw smell goes away.

Season the mixture with Turmeric, Coriander and Pepper powder.

Now add the ground paste along with required Salt and Sugar. Cook closed on low flame for about 15 minutes or until Oil starts oozing from the gravy.

Now add the Shrimp along with 1/2 cup Water and cook closed for another 10 minutes.

Turn off heat and garnish with Cilantro.

Mango Dhal

Thuvar Dhal - 1 cup, washed and soaked in Water

Mango - 1 cup, cubed

Green Chilli - 3, slit

Turmeric - 1 tsp

Sambhar Powder - 1 tsp

Asafetida - 1/2 tsp

Salt

For Tempering:

Oil - 2 tbsp

Mustard - 1 tsp

Urad Dhal - 1 /2tsp

Cumin - 1 tsp

Asafetida - 1/2 tsp

Red Chilli - 2

Garlic - 3 clove, minced

Shallot - 1, diced

Curry Leaf

In a pressure cooker add the Dhal along with the Mango, Green Chilli, Turmeric, Sambhar Powder, Asafetida and required Salt. Close the lid and pressure cook for 3 whistles.

Heat Oil in a skillet. Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli, Garlic, Shallot and Curry Leaves. Add the Seasoning mixture to the Dhal and mix well.

Fish Finger

Fish - 1 lb., cut into thick strips

Lemon juice

Turmeric - 1/4 tsp

Chilli powder - 1/4 tsp

Garam Masala - 1/4 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1/4 tsp

Salt & Pepper

Besan - 1 cup

Bread Crumbs - 1/3 cup

In a large bowl add the Fish strips and marinate with Lemon juice, Turmeric, Chilli powder, Garam masala, Coriander powder, Cumin powder, Salt & Pepper. Mix well and keep aside.

In a shallow plate add the Besan along with the Breadcrumbs and season with required Salt and Pepper. Mix well.

Coat the marinated Fish in the Besan-Breadcrumb mixture and shake of all excess crumbs. Deep fry the Fish fingers in hot Oil until golden.

Transfer to a paper towel lined plate and garnish with Lemon wedges.