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

Saturday, February 9, 2013

Baked Spanish Mackerel

Directions:
1 big Spanish Mackerel cut in to 1/2 " pieces.
Wash thoroughly, apply 2 tspn salt and keep aside

Masala:
1/2   cup  coconut gratings
4 tbsp chili powder
1/2 tsp tamarind paste
Grind above to paste
Add to this masala 2 tbsp chopped ginger,1 tsp chopped green chilies  2 tbsp chopped onion, salt to taste and mix well.
Apply the coconut masala evenly on both sides of the fish pieces.
Spread a big banana leaf in a baking tray
Apply coconut oil over the leaf
Arrange the fish pieces with masala over this leaf and cover tightly with another banana leaf
Bake in oven @ 450 degree temperature for two hours and then lower the temperature to 250 degrees and keep for an  hour's time until cooked and very dry.
Eat with freshly cooked rice and coconut oil drizzled over the rice. Absolutely yummy!

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1 comment:

  1. RakshaSeptember 23, 2013 at 8:29 AM

    Hi,

    I came here thru FB. Love the recipes here.
    FOllowing you.
    http://rakshaskitchen.blogspot.com

    Do visit and follow :)

    also have a FB page http://facebook.com/rakshaskitchen

    ReplyDelete

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