Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.


I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.


I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.


Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".


We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.


I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !


All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Wednesday, March 9, 2011

Sear Fish Curry | Konkani



Another mouth watering sea food delicacy 

Ingredients:
Sear / King fish - 1/2 k.g (6 to 7 small pieces)
Grated coconut - 1 cup
Chilli powder -2 tbspn *
Green chillies - 3, slit
Onion - 1, chopped
Ginger - 1" piece, chopped
Salt to taste
Tamarind - 1 small marble size ball
Coconut Oil - 1 tbsp


Method:
1. Wash fish thoroughly in water
2. Apply some of the chopped onion, chopped ginger and salt to the fish pieces.
3. Grind coconut with chillipowder and tamarind to a fine paste.
4. Remove from the grinder and add rest of the chopped onion and ginger to it and simmer for 5 minutes.
5. Add water according to ur consistency and salt to taste.
6. Add fish pieces in the gravy and simmer for a few secs .
7. Add coconut oil top after removing from flame.


Note:
1. Instead of tamarind, add 2-3 Kokum (Garcinia Indica) while simmering the masala.
2. Chilli powder is mentioned as 2 tbsp as Byadgie (less spicy) chilli powder is used here. If using a spicy chilli powder, 1 tbsp would be sufficient.
3. Fish curry can be made with Teppal (Sichuan Pepper) also. In that case, onion and ginger must be omitted. Instead 12 to 13 Teppals should be added when you are about to remove the masala paste from the grinder. Simmer this Teppal masala fro some time with sufficient water and then add fish. cook till the fish is cooked. Drizzle coconut oil on top after removing from flame.
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1 comment:

  1. Suman NayakMarch 25, 2011 at 9:50 AM

    Yummy....great recipe..used kashmiri mirch powder instead of byadgie pdr since I did not have any...will grind fresh byadgie chilli next time instead...

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