Dry Shrimp Kosombari (Chutney)

Method:
1 cup dry shrimp remove the head and fry in two tbspn coconut oil till it becomes crisp
1/4 cup of coconut
1 tbspn coriander seeds, 1 tspn cumin seeds, crush in the mixer into powder
Add coconut gratings and grind again
Mix this with one big chopped onion , 7 to 8 finely  chopped green chillies
Salt to taste
Mix this chutney with fried shrimps and drizzle with coconut oil.
Relish!
Variation: Add Sambhar powder with  grated coconut and chopped green chillies and mix withe fried shrimps .

Fried Smelts and Shrimp

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

Chili Shrimp with Baby Spinach

Ingredients and Method:

1 pound shrimp peel , devain and wash .
6 green chillies slit lengthwise .
2 cups  onions chopped
1 cup chopped spinach (if it is baby spinach , no need of chopping )
Few curry leaves

Masala:

1  cup  chopped onion
6 cloves
1'cinnamon
1/2 tbspn garlic paste
1 tspn ginger paste
5 black pepper
2 tbspn chillipowder
1/2tspn tamarind pulp.
Grind together to a smooth paste adding little water.

Marinate the shrimp  with 1 tbspn yogurt,1 tbspn coriander powder, 1/2 tbspn cuminseed (jeera) powder and for 15 minutes.
Heat 4 tbspn oil  in a pan .
Add remaining cup chopped onion, slit green chillies, few curry leaves and fry until translucent.
Add spinach and stir till it is cooked .
Add the masala and stir for a while until it is dry. If needed, add 2 to 3 cocums before stirring the masala to make it more tasty.
Add marinated shrimp with very little water and cover with a lid on a medium flame.
When the shrimps are done, add salt to taste and stir until the masala  is dry  again.
Sprinkle lemon juice if needed and serve hot .

Shrimp Biryani

Ingredients and method:

3 measuring cups basumati rice wash

- add 5 measuring cups of water and salt to taste and cook the rice 85%

Masala

Grind together in to a smooth paste:

1 big onion , 1 tomato, one fistful coriander leaves, 2 tb spoon chilli powder (or to your taste)

3 to 4 green chillies

10 cloves

1 " dalchini ( cinnamon)

4 small elaichi (cardamum)

Add 1 tb spoon sindhi shan biryani masala if necessary .( optional)

Chop 2 large onions length wise and fry this in 5 tb spoon oil + 1 tb spoon ghee in to golden dark brown

remove half of this and keep aside .

Add the masala paste to the rest of the fried onions and stir for a while till the water evaporates .

Add the shrimps and cook till it is done

Add salt to taste

In a flat double bottom vessel, heat ghee or oil and add a layer of cooked rice, and then a layer of shrimp masala with chopped corriander leaves alternately . Garnish the final layer of rice with the fried onions .

Cover and keep the vessel on gas on  very low flame for 3 to 4 minutes.

Mix together and serve with onion raita.

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.

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.