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 Coconut Curry | Konkani

Ingredients:
Shrimp - 1/2 kg, deshelled, deveined and cleaned
Coconut gratings - 1 cup
Red chilli powder - 1 tbsp or according to your spice tolerance
Asafoetida(Hing) - 1tbsp (I use LG Hing) according to your  hing tolerance)
Tamarind - 1 small marble sized
Salt to taste
Coconut oil - 2 tbsp

Method:
1. Grind together coconut, red chilli powder and tamarind to a fine paste.
2. Simmer this masala for a few minutes .
3. Add the washed shrimps in the simmering masala adding very little water because the water leaves out as soon as the shrimps r added. Simmer till the shrimps are cooked.
4. Add salt to taste and asoefotida powder. Drizzle coconut oil in the simmering masala.
5. Stir well and serve withe rice.
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2 comments:

  1. Creative SueApril 2, 2011 at 10:09 PM

    One of our family favorites. Made this for tonites dinner and it was yummy! I also use the same curry base and add steamed clams or mussels into it. Vegetarians can enjoy the same curry with potato....that curry in konkani is called "batata hooman"

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  2. Lata BaligaApril 21, 2011 at 5:10 AM

    I made this last night for Sachits friends who were visiting from Virginia. It was awesome !

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