Geeta Baliga's Kitchen: May 2013

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, May 18, 2013

King Fish Coconut based Tepal Curry -

Method-
5 to 6 big pieces of king fish
Wash several times
Apply little salt and keep aside

Grind 2cups of grated coconut in to smooth paste with 3to4 tspn spicy chilli powder +(1/2tspn byadgi chillipowder optional)(according to ur spice tolerence)
1 /2 cup of tepal soak in water for a few minutes
Crush them in the mixer and drain the water discarding the tepal .
Add this water to the masala . Simmer masala adding 7 to 8 cocums
Add the kingfish to the masala and simmer adding sufficient quantity of water according to ur consistency
.Add salt to taste
Care should be taken the fish pieces should not disintigrate in the masala
Add 2 tbspn coconut oil . Relish with rice .
Variation -in place of tepal add chopped ginger , chopped onion and green chillies while simmering the masala .