| Ingredients and Directions: 1/2 kg small fish smelt or indian silver fish (Belangie) 2 tbsp chilly powder or more or less according to ur spice tolerance Salt to taste 2 tsp. asafoetida powder 1/2 tsp. tamarind paste Wash fish thoroughly applying little turmeric powder to get rid of the smell Apply salt to taste and mix and toss them Apply chilly powder, asafoetida powder, 1 tsp. oil heated and cooled and mix again In a plate mix some rice powder and fine rava sooji Roll the fish in this mixture on all sides to get a coating and keep for some time |  |
 | Heat sufficient oil in a kadai and put the coated fish . Lower the heat to medium flame and fry the fish on both sides till they r crispy . Serve hot. The same batter can be used for frying shrimps |
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| 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, December 21, 2011
Fried Smelts and Shrimp
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