Goan Fish Curry
1 kg Fish cleaned and cut into pieces; 1½ lump of Tamarind; ½ cup hot water; 1 large Onion sliced; 1 large Tomato sliced; 7 to 8 Dry Red Chillies; 2 tbsp. Garlic Paste; 1 tbsp. Ginger Paste; ½ cups Grated Fresh Coconut; 2 tbsp. Coriander Powder; 2 tbsp. Cumin Powder; ½ tsp Turmeric Powder; ½ tsp. Red Chilli Powder; 2 Green Chillies slit; Hot water for Gravy (approximately 2 cups); Salt to taste.
Soak the tamarind in ½ a cup of hot water for ten minutes and mash it with your fingers to blend well with the water. Strain through a sieve. Keep the pulp aside. Blend the Onion, Tomato, Coconut, Ginger, Garlic, Dry Red Chillies, all the spices and the tamarind pureé in a grinder to make a smooth paste. Heat oil in a deep pan on a medium flame. Add the Green Chillies and the ground masala paste and fry for five minutes. Now add two cups of water (or more if you prefer gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for ten minutes. Add salt to taste. Gently add the pieces of fish to the gravy and cook for ten more minutes. Do not cover the pan at any time during the cooking. Turn off the fire and serve immediately with plain boiled rice.
You can add kokum for that wonderful tang.
Cheers with Apple Pie Shake
An easy drinking blend of your favourite Apple Pie made into this wonderful milkshake. A perfect way to kick-start your day.
2 – Medium Apples; 1 cup- Milk; 100 grams- Vanilla Sponge Cake; 2 tablespoons- Castor sugar; A pinch- Cinnamon Powder; 2- Scoops Vanilla ice-cream; Fresh mint sprigs for garnishing.
Roughly chop apples. Heat a non-stick pan. Add chopped apples, castor sugar and sprinkle some water. Cook till the apples turn soft. Add crumbled sponge, switch off heat and mix well. Add cinnamon powder and mix well. Cool the mixture to room temperature. Transfer the cooked apple mixture into a blender jar. Add ice cream and milk and blend till smooth. Pour into individual glasses, garnish with mint sprigs and serve chilled.