Thursday, 10 March 2011

Crab Salad - mangalore style recipes

2 cups cooked cooled crabmeat, flaked
1 cup diced celery
¼ cup chopped green or red bell pepper
1 tsp. Salt or to taste
¼ tsp. Pepper
1 tbsp. Fresh lemon juice
3 tbsp. Mayonnaise
Mixed salad greens
6 avocado wedges, optional

Mix crabmeat with diced celery, chopped bell pepper, lemon juice, and mayonnaise.  Serve over mixed greens with a slice of avocado, if desired.

Cat/Shark Fish Curry - Mangalore style recipes

Fish Required:

1 big cat fish or shark


4-5 big onions

2 tbsp. coriander seeds

½ tbsp. cumin seeds

¼ tsp. mustard seeds

10 pepper corns

½ tsp. turmeric powder

3 tbsp. tamarind pulp

10 kashmiri red chillies

4 garlic flakes



Cut the fish, apply salt and wash after 15 minutes.  Grind all the above ingredients to a fine paste and keep aside.  Heat 3 tbsp oil in a pan and sauté 2 medium sliced onions till golden brown. Add 2 sprigs of fresh curry leaves and stir fry. Add the ground paste and water.  Bring it to a boil.  Add fish pieces, salt and let it boil for few minutes.  Serve hot with steamed rice.      

Thursday, 3 March 2011

Fish biryani - Mangalore Style

1Packet - Shan Fish Biryani Mix
6 Pieces of King Fish as big as your palm
3 Tea Mugs Basmati Rice
1 Small Box of Curds

(Green Masala) - 6 to 7 mint leaves , handful of coriander leaves, 2 inch of ginger piece, 6 to 7 flakes of garlic, 3 green chillies, ½ spoon of jeera, tamarind, (all to be ground)
2 Small Tomatoes. (to be ground to paste)
4 Onions (2 to be fried and put on the top and 2 for bagar)
3 to 4 bay leaves
Little kadippata for bagar
Few cashew-nuts to spread on top (optional)

1. Wash the fish and apply little vinegar, salt and turmeric powder and
keep aside for 15 to 20 minutes then wash the fish and apply little red
chilly powder, salt and vinegar and keep it for 20 to 30 minutes, fry the
fish slightly and keep the fish aside.
2. Mix the Shan Fish Biryani mix and curds and keep aside.
3. Grind the green masala and keep aside.
4. Also grind the tomatoes separately and keep aside.
5. Par boil the rice with Garam Masala.(lavang and tikki)
6. In a Handi put oil and add kadipatta, then put the 2
chopped onions and fry well till brown, then put the fish biryani mix and curds,bay leaves and fry well. 7. Once the above is fried add the green masala and fry well and then
add tomatoe paste and fry well once the masala is fried well add the fried
fish to it and shake it slightly so the fish is covered with the gravy. 8. In another vessel make layer of rice, then add half of the fish gravy then
sprinkle it with coriander and mint leaves and fried onions, repeat the rice
layer procedure again.
9. Cover it tightly with foil and lid and keep it on a tawa on very slow
fire for 20 to 25 minutes.

Crab Pepper


1 kg. Crabs
4 onions
2 medium sized tomatoes
4 tsps. Pepper powder (or more if you want it a bit spicy)
1 chicken soup cube
2 tbsps. lime juice

Fry onions till light brown, add tomatoes.  Then add soup cube and pepper powder and 2 tsps. of lime juice.  Add crabs and boil till cooked with very little water.  Salt to be added per taste if soup cube is not added.

A spicy crab preparation with aromatic spices and roasted coconut


6 Medium sized Crabs
2 Medium onions, chopped
3 Tomatoes, chopped
1/2 Grated coconut
1 - inch chopped ginger
5 cloves chopped garlic
6 whole red chillies
2 sticks cinnamon
8 to 10 cloves
4 pods cardamom
25 Grams Coriander Seeds
3 Sprigs curry leaves
3 Green Chillies, slit
12 peppercorns
Salt to taste
1 ½ cup water


Rinse the crabs in running water. Remove the shells and cut each into two pieces. In a pan, roast coconut till light brown and keep aside. Roast red chillies, cinnamom, cloves, cardamon, pepper and coriander seeds lightly, Grind them together with ginger and garlic. Heat oil add onion and green chillies, curry leaves and saute till brown. . Add the gound paste and cook till the oil separates from the gravy. Add crabs and stir. Add water, cover and simmer for 20 minutes. Adjust salt. Serve hot with boiled rice.

Tuesday, 8 February 2011

Khubbo Sukka:

a)    Coriander Seeds - 1 tsp
b)    Cumin seeds – 1 tsp
c)    Fenugreek seeds – ½ tsp
d)    Turmeric – ½” Piece
e)    Onion – 2
f)    Grated Coconut – 2 tbsp
g)    Fried red Chilly – 5-6
h)    Tamarind – Marble Sized
i)     Garlic – 3-4 Pods
j)     Salt as per Taste
k)    Khubbo
l)     Oil 2tbsp

Method of Preparation:
Firstly Wash the Khubbo well and remove the first layer of the shell. Boil it in water. Add Chopped onion Pieces and let it boil. Then Prepare a masala using Coconut, Chilly Tamarind and water. In a Separate pan add coriander cumin and fenugreek seeds and a small turmeric pieces. Fry a little and add it to the masala and grind to a fine paste add 1 Onion pieces and fine paste. Add 1 Onion pieces and garlic lastly to the Masala and grind it properly. Set Aside the Masala. In a Pan, add oil and the remaining onion pieces. Fry till golden Yellow. Add the Prepared Masala Cooked Khubbo, Salt and mix Properly

Preparation time: 45 Min
Server: 5-6 Persons.

Silver Fish Gashi

a)    Grated Coconut – 4 tbsp
b)    Fried Red Chilly – 5- 6
c)    Tamarind – marble sized
d)    Onion – 2
e)    Salt as per taste
f)    Oil – 2 tbsp
g)    Fish

Method of Preparation
Prepare a masala using grated coconut, red Chilly, tamarind and water in a mixie. Transfer it into a vessel, add onion pieces, salt and bring to boil. Then add fish and boil lastly for the seasoning, add 2 tbsp oil and the remaining onion pieces. Fry till golden yellow. Add to the dish
Preparation Time: 30 min
Serves: 4-5 Persons

Pls Note: This dish can also be prepared using Crabs and motiyale