Aayi’s Recipes Konkan/Konkani food blog, Indian culinary treasures

I am using salmon a lot these days, because of the high Omega-3 content in this fish. Usually I bake it or make some spicy dry dish, something we both really enjoy. This time, I wanted to try it in this spicy gravy. This was inspired by a fish gravy I tasted at an Indian restaurant here 2 years ago. I have not seen this recently on their menu. We had a very satisfying lunch with rice and this gravy.

Ingredients:
1 big salmon fillet (about 18oz)
3/4 cup finely chopped onion
2 big tomatoes – blanched, peeled and pureed
1 tea spn ginger
1 tea spn garlic
1 tea spn chilli powder + 1/2 tea spn to spread on fish
2 tbl spns chopped coriander leaves
1 tea spn cumin seeds
Oil
Salt
Spice powder(Do not roast. Grind to a coarse powder):
1 tea spn coriander seeds
3 cloves
1″ cinnamon

Method:
Spread salt and chilli powder on salmon.
Heat tava and keep the spiced part down on tava. After 1-2min, turn upside down. Leave for 1 more minute. Turn again. Now slowly pull out the skin. Spread some more chilli powder and salt on this side. Let the fish get done from both sides. Take off heat and cut it into about 1X1 inch pieces.
Heat oil. Add cumin seeds. Add onion, ginger and garlic. Fry till they turn brownish. Add the tomato puree, spice powder and salt. Cook till the gravy thickens a bit.
Slowly slide the fish pieces into gravy. Let it cook for about 1-2mins. Garnish with coriander leaves. Serve hot with rice.

Serves :2
Preparation time : 30mins

Pictorial -

We get white colored huge radishes here in Indian stores. The size of them is quite intimidating to me as I had not seen so big ones before. I never bought them because I thought I cannot finish them in one go, the ambat I make with radish does not require so much. I usually go for the small red ones and use it both for ambat and this other dish.

But few weeks ago, V brought this white colored big radish. When I cut into it, it looked very tender. I wanted to make some hot dish with it. To mask any remaining radish smell, I used garlic. It came out great. Now, this is on the menu regularly. Any kind of radish can be used for this, as long as it is tender. Do not use any leaves/stems for this dish. Keep it simple and it turns out great. I am sure even the radish haters would love it.

Ingredients:
2 cups radish(mulangi) pieces
1 tea spn garlic
1 tea spn chilli powder
A pinch turmeric
Oil
Salt

Method:
Peel radish. Cut into small pieces.
Heat oil (since water is not used for this, use little more oil than you would normally use to avoid sticking, or use non stick pan) and add garlic. Now add radish, chilli powder, turmeric, salt. Fry for 2-3 mins on medium heat.
Cover the lid and let it cook till completely done. (If absolutely necessary, add 1-2 tbl spns water, but do not add more).
Serve hot with rice and dal or with chapatis.

Serves : 2-3
Preparation time : 20mins

During Christmas holidays we visited our cousins in Boston. My cousin’s place, we had delicious and comfort vegetarian food, something I was craving a lot. At V’s cousin’s place, we had all non vegetarian meals. I was in a foodie’s heaven, amazing food at both places and we had a very relaxing time.

This dish was prepared for us by V’s cousin’s wife Poornima Vaini. She made all-chicken dinner and lunch for us. Since I am a big Biryani lover, I really enjoyed this Biryani with coconut milk in it. She shared her recipe with me. I might have missed one or more steps, but this came out really well when I came back and made this. It is extremely easy one to make (I don’t know why it is called Biryani, because rice is not cooked separately here. Everything is mixed and cooked at once, but I will still stick to the name).

Make a big batch of it, as it is just out of this world and it disappears in no time.

Ingredients:
1/2 kg (17oz approx) chicken
2 cups basmati rice
2 cups(1 can) light coconut milk
3/4 cup onion slices
1/2 cup tomato
4-5 strands coriander leaves
1 tea spn coriander powder
1-2 tea spns chilli powder
3 green chillies
1 tea spn ginger paste
1 tea spn garlic paste
Ghee/Oil
Salt
Whole Spices :
4-5 cloves
2″ cinnamon
4 green cardamom
2 bay leaves

Method:
Add ginger paste, garlic paste, green chilies (chopped finely or made into paste), chilli powder, coriander powder and salt to chicken pieces. Mix well and keep aside for about 30mins.
Heat ghee/oil (I add both ghee and oil) and add all whole spices. Now add onion and fry till they are brownish.
Add chicken along with all marinade and fry for 3-4 minutes. Add rice, tomato and fry for few more minutes.
Now pour in the coconut milk and about 1 and 1/2 cups water, salt, mix well. Cover the lid and cook on a medium heat till done. Garnish with coriander leaves. Switch off heat and leave it as it is for about 15-20mins. Serve hot.
Serve with cold raita.

Serves : 4-5
Preparation time : 45mins