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

Shrimp Red Curry | Konkani Sungat Phanna Upkari -



Yet another dish from Geeta Pachhi's kitchen that's sure to tingle tongues and win hearts!!!

Ingredients:
Shrimp - 1 kg
Chilli powder - 3 tbspn
Onion - 2 big onions, sliced
Garlic cloves - 3, mashed
Tamarind pulp - 2 tbspn
Oil - 5 tbspn (preferably coconut oil)

Method:
1. Peel the shrimp and devein them.Wash thoroughly in the water 5 to 6 times.
2. Add the shrimp heads cleaning them thoroughly (optional). Keep aside.
3. Heat oil. Add chopped onion, mashed garlic and fry till they become brown in color.
4. Add the chilli powder and tamarind pulp and stir for 1 minute.
5. Add the washed shrimps. After a while the shrimp gets cooked and the water comes out from the shrimp , add salt to taste.
6. Simmer till all the water evaporates and the curry becomes dry.
7. Serve with rice and dal

Note:
Chilli powder is mentioned as 3 tbsp as Byadgi (less spicy) chilli powder is used here. If using a spicy chilli powder, add as per spice tolerance.
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4 comments:

  1. Lata BaligaMarch 13, 2011 at 6:24 AM

    This is very easy to make and one of DH favorite.
    The Hubli byadgi chilly powder is the key ingredient. We import kilos of it every year :-)

    ReplyDelete
  2. AnonymousMay 29, 2013 at 10:29 AM

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    ReplyDelete
  3. GeetaMarch 4, 2014 at 8:26 PM

    thanks a lot fr ur lovely and heart felt compliments . Very rarely pple do this need ful to encourage me , some take advantage of using my recipes but they dont hav the courtesy to compliment !

    ReplyDelete
  4. AnonymousMay 27, 2014 at 12:48 AM

    this is a very quick one... must try ...if you dry it i guess it will be gud as starter also

    ReplyDelete

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