Fish Chilli Paste (Meet-Mirsang) | Delicious Sweet Aroma

Seafood

Fish Fry Chili Paste (Meet-Mirsang)

After all that I have eaten while I was back home, I’m excited to bring back a few recipes to satisfy the cravings of having a delicious, spicy seafood fry.

Fish chili paste is made out of the most common spices that are available in almost every local Indian supermarket. It is popular in the coastal regions of South-India prepared differently in different regions. Chili paste is exactly what it sounds like: the spicy tangy flavor. This recipe is always used in my mom’s kitchen and comes in handy for every fish I want to fry.

Initially, I used to start coating my fish with a paste of chili powder, a pinch of turmeric and salt which had a less intense flavor that got me thinking there was something missing. I then made up my mind and prepared this paste which I should have tried long before, and now everytime I fry my fish with this paste it takes me back home where the aroma of the spices fills the air and spreads the spicy blend to the Olfactory system and the liquid across your palate – Mouth Watering!!

Preparation time: 5 minutes

Appliance required: Blender

Ingredients

Red Kashmiri dry chilies – 32 g / fist full

Black pepper seeds – 1 tsp

Cumin seeds / Jeera seeds – 1/2 tsp

Salt – 1 tsp

Vinegar – 2 tbsp

Turmeric – 1/4 tsp

Directions

1. Prepare the ingredients. Combine all the ingredients in a blender, preferably in a small sized container so as to grind it into a fine paste. Add very little water if its very dry.

2. Grind into a thick fine paste. Transfer it into 200 ml or 200 g glass jar. Store it in the fridge.

3. Marinate 1 tbsp of chili paste on fish, either whole fish or pieces. You can adjust the amount of paste based on your spice level. Sprinkle just a pinch of salt over fish since the paste already contains some amount of salt.

Fish Chilli Paste/Meet-Mirsang | Mangalore recipes | Delicious Sweet Aroma

4. Let it sit for a couple of minutes, longer the better. Shallow fry the fish in a pan.

You can fry any lean fish which are available in wide varieties. Fish that are commonly fried with this paste:

Mackerel (Bangude)

Sardine (Tarle, Boothay)

Ladyfish (Kane)

Pompfret (Maanji)

King Fish / Seer ( Surmai, Anjal) : Pic below (EDIT)

Fish fry | King fish | Delicious Sweet Aroma

Coat each fish piece with the chili paste

Sprinkle some semolina on either sides so they dont stick to the pan when frying

Pan-Fried King Fish | Fish fry paste recipe | Delicious Sweet Aroma

Recipes with chilli paste click below:

> Sweet Chilli Prawn

Check out my other recipes from Mangalore

Chicken Curry Recipe / Kori Rotti

Egg Puffs

Mangalorean Pancake with Pandan

Jackfruit fritters

Patholi (Mangalorean Recipe) or Sweet Rice Dumplings Steamed with Turmeric Leaves

Goli Baje / Mangalore Bajji / Mangalore Bonda

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Stay Healthy! 🙂

June 6, 2017

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Pork

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Coorgi Pork

Coorgi pork is a traditional dish from Coorg with a complete twist unlike my previous post of black pepper pork recipe.

Coorg also known as Kodagu, is a district in South-Indian state of Karnataka. It’s a hill station with a stunning landscape and because of its breathtaking view, history, nature, cool climate it is equated to Scotland known as “Scotland of India”. It has a lot to offer to tourists with acres of tea and coffee plantations with vast stretches of the pristine grasslands.

Preparation time: 20 minutes

Cooking time: 45 minutes

Appliance: Blender

Ingredients

Pork belly – 1 kg, cut into medium-sized pieces

Veg.oil – 1 tbsp

Fresh / frozen Curry leaves – 4 stems, washed and tapped dry

Vinegar/ Coorgi Kanchampuli/ Apple cider – 2 tbsp (if it’s spicy add more)

Salt

Coorg Pork Masala – 3 tbsp ( or you can prepare this powder with the ingredients given below under coorgi pork masala powder)

For the paste: Grind these into a paste

Coriander – 10 stems

Green chilies – 3

Garlic cloves – 10 large

Onions – 3 big size, roughly chopped

Ginger – 1/2 inch

Blended paste | Delicious Sweet Aroma

Coorgi pork masala powder: In a small saucepan roast the following ingredients except turmeric for 2 minutes on high heat and make a fine dry powder using a small blender (see notes*).

Coriander – 1 tbsp

Cumin seeds / Jeera – 2 tsp

Mustard seeds – 1/2 tsp

Peppercorns – 2 tsp

Turmeric powder – 1/4 tsp

Directions

1. Cut the pork into medium-sized pieces and sprinkle 2 tsp salt. Set aside for 30 minutes.

Pork belly | Delicious Sweet Aroma

2. Using a sauce pan fry the pork without oil on medium heat until excess fat separates. Discard this fat and transfer the pork into a plate.

Stir-fry pork

3. Heat 1 tbsp oil in a heavy-bottom pan, add curry leaves. Add the paste, 1/4 tsp salt and fry for a couple of minutes.

frozen curry leaves

curry paste for pork

4. Add some water, pork meat. Mix and cook for 15 minutes on medium heat.

5. Now, add the coorgi masala powder, vinegar. Mix , cover and cook for another 15 minutes or until well cooked. Check salt, add if required.

Coorgi pork | Easy ! Delicious Sweet Aroma

Vinegar | Coorgi Pork | Delicious Sweet Aroma

Coorgi pork recipe | Delicious Sweet Aroma

Note:

*Remaining Coorgi masala powder can be stored in an air-tight container or zip-lock bag in the fridge for later use.

Stay Healthy!

May 4, 2017

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Breakfast

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Mangalorean Pancake With Pandan

Makes: 12 – 15

Preparation time: 20 minutes plus soaking time for 2 hrs

Cook time: 25 minutes

Mangalore is a small town where I grew up, which is located along the coast in South-West of India along the Arabian Sea with its beaches, popular for its sunset views. If you plan to visit south of India make sure to try this for breakfast in the local restaurants. The pancake filling of coconut just kills your hunger with its taste and flavor. These pancakes are called as ‘panpole’ (pan-pole) in Konkani (mother-tongue) and ‘Neer-Dosa’ in Tulu/Kannada language (spoken locally).

I always visit this one local bakery in Singapore, where they always have many different varieties of breads and baked cakes. So, as I was strolling by, I paused to take a peek. While buying my usual bread, at the cash counter they sold a limited quantity of these green rolled pancakes which enticed me to try them out. As I munched, to my surprise, I found this coconut filling inside which got back my memories of Mangalorean pancake filling. They are traditionally plain white made from rice grains with a combination of freshly grated coconut. In this recipe I have used the color green from the leaves of Pandan which also has an aromatic flavor for enhancement. You can skip the color and make them plain white as well.

Ingredients

White small grain rice – 1 1/4 cup (Idli / Surai) see notes*

Vegetable Oil – 2 Tbsp (for greasing)

Grated coconut (optional) – 3 tbsp, for the batter

Water for the batter

Pandan Leaves/ Juice – 3 (optional for color)

Salt

Extra grated coconut for the pancake filling + Sugar (optional)

Directions

For the color ( Optional )

+ Cut the pandan leaves into 3 inches and wash them thoroughly with water.

pandan-leaves_img_4579

+ Cut them thinly. Place in a blender with 1/4 cup water to make a paste enough to squeeze the liquid.

pandan leaves

+ Place a strainer over a bowl and transfer the paste into the strainer. Using a spoon press the solid paste to separate the liquid in the bowl.

Pandan juice, paste

+ Set aside the pandan juice.

1. Soak the rice for 2.5 hours.

small grain rice

2. Grind the rice, grated coconut if using, pandan juice and 1/2 cup of water for a few minutes in a blender until smooth paste (I always make it in batches where it is half filled so that it can blend smoothly without over filling. If you add too much water it might be hard to get a smooth paste. It shouldn’t be too grainy when running it through you fingers). Transfer the batter into a container.

blender

pancake batter

3. Now, add 1/2 tsp salt and 1/2 cup of water to make a thin batter. Prepare a small bowl or plate with 2 tbsp of vegetable oil and half onion pinned with a fork to grease the pan (my mom used to do this for easier greasing). Discard the onion after use.

pancake batter

onion,oil, greasing

4. Get the pan hot on medium heat (I used a flat non-stick pan). Dip the onion in

vegetable oil and grease the pan with oil.

greasing

5. Using a ladle, pour the mixture at the center (you will hear a sizzle if the pan is hot enough), swirl the pan quickly to spread the batter so that it covers the base of the pan and cover with a lid. Cook for 1 minute and transfer to cool.

Mangalore pancake

6. Fold the pancake into quarter after cooling. Repeat the above step for the rest of the batter.

mangalore pancake, panpole

7. Serve hot with gravy or curry. I ate a few with coconut. It was filling!

Mangalorean Pancake With Pandan

For plain pancake or neer dosa you can serve it with any dip of choice. We sometimes use chutney of coconut and coriander as a dip for breakfast which can be done in minutes.

Notes:

*for more pictures on white grain, idli or dosa rice used please refer link.

Serving with coconut:

+ In a bowl take few tablespoons of freshly grated coconut with required amount of sugar. Mix.

grated coconut, sugar

+ Place 1 tbsp of the coconut mix on one end of the pancake, an inch apart from the circumference, fold the corners and roll. Serve hot or warm.

This is how it looks without the pandan color/juice (updated)

Rice pancake/Panpale/Neer Dosa recipe | Delicious Sweet Aroma

Stay Healthy!

September 22, 2016

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Snacks

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Baked Jaggery Pancake Muffin

I love this version of baked muffin, as it gave me a taste of all the flavors of snacks we used to have as a kid and even now. The main components being jaggery and cinnamon, is just a lovely combination! It’s an evening snack recipe, easy to prepare in less than an hour.

In South Indian Mangalorean cuisine, the same recipe is used to make “Appa” (pancake balls) traditionally prepared during festive seasons mostly by the Hindu households. It is sweet and light. It is cooked/steamed on a stove top in a aebleskiver pan, with a distinctive shape of a sphere.

Preparation Time: 10 minutes

Cooking time: 7 minutes

Makes: 6

Required Appliance: Electric Blender

Ingredients

Beaten rice – 1/4 cup

Jaggery – 1/4 cup, pounded into small pieces

Fresh grated coconut – 1/4 cup, (can use desiccated coconut, if fresh coconut is not available)

Salt – 1/8 tsp

Baking powder – 1/4 tsp, (or baking soda 1/8 tsp)

Coarse semolina – 1 tbsp

Cardamom pods – 1, seeds crushed

Chapathi flour – 1/2 cup, if necessary can add more

Ghee to coat the pan

Directions

1. Preheat oven at 200 degree Celsius (390 degrees Fahrenheit).

2. Place the beaten rice in a strainer and wash under cold running water so that the beaten rice flakes are wet and soft. Tap to strain excess water.

3. Now, using an Electric blender, add the beaten rice, jaggery, coconut and salt with 1/4 cup (75 ml) water. Blend for 2 mins to form a thick batter.

4. Transfer the batter to a bowl and add 1/4 cup water into the blender to recover the rest of the batter. Pour this into the bowl.

5. Stir in the baking powder, semolina, cardamom. Gradually, stir in the chapathi flour mixing between each addition.

6. Make a thick batter of pouring consistency. After they are well combined. Let the batter rest for 30 minutes at room temperature.

7. Prepare the muffin pan by brushing it with ghee.

8. After 30 minutes, pour the batter into the pan and insert it into the middle of the oven. Bake at 200 degree Celsius for 10 minutes or until you see it starts browning. Remove it out of the oven and flip them upside down. Place the tray back in the oven and bake for another 2 minutes.

9. Remove the pan out of the oven. Carefully remove the each muffin and place it on a serving plate to cool. It tastes good when it is hot or cold. Enjoy!

Note

*Double the ingredients if you want to prepare more quantity of muffins.

*I used Pillsbury ‘Chakki Atta’ (Indian chapathi flour) for this recipe.

Stay Healthy!

August 31, 2016

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Pork

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Pork Vindaloo

“Vindaloo” is traditionally popular in the Goan cuisine in India and often considered as a fiery spicy dish made with pork.

This recipe is more of a flavored sauce with its sweet, tangy taste. Pork Vindaloo limits the use of more chilies in order to tone down the heat of a spicy-hot dish.

Requirement: Blender

Preparation time: 20 minutes

Cook time: 30 minutes to 45 minutes

Ingredients

Vegetable oil/ Ghee – 2 tbsp

Pork Shoulder/Collar – 500 g, cut into chunks of 1 inch

For the paste (Masala)

Dried red chilies – 2, soaked in water for 1 hour (see notes)

Onion – 1 Medium, Chopped

Cinnamon stick – 1

Cloves – 5

Star anise – 1

White vinegar – 2 tbsp

Garlic cloves – 3 whole, peeled

Ginger – 1 tsp

Pepper – 1 tsp (or 4 seeds)

Cumin Seeds – 1 tsp

Tamarind paste/pulp – 1 tsp (seeds and fibers removed, see notes)

Sugar – 1 tbsp

Post blending

Tomatoes – 2 medium, chopped

Salt – 3/4 tbsp

Paprika powder – 1 tsp

Red chili powder – 1 tbsp

Directions

1. While preparing the Pork and the rest of the ingredients, Cook onions with 1 cup water for 15 minutes making sure to keep an eye so that the onions don’t brown or burn.

Stepa_IMG_3475

spices

2. Strain the onions and run the onions under cold water to cool it down. Add the onions, chili, cinnamon,cloves, star anise, vinegar, garlic, ginger, pepper, cumin, tamarind water, sugar. Add 1/4 cup water. Make a paste. Set aside.

spice paste

3. Heat oil or ghee in a pot on high heat. Add pork (I prepared in batches of 2). Fry for 7 minutes or until it turns slightly brown.

Step2_IMG_3500

4. After the pork has fried, add the thick masala paste, salt (reserve the water added to the remaining paste). Mix well. Fry for 2 minutes.

pork, spice paste

pork

5. Combine tomatoes and the remaining water from the reserved paste. Add paprika,chili powder and bring to boil.

pork, spice paste, tomatoes

paprika powder, chili powder

6. Reduce heat and cook for 30 minutes by stirring occasionally every 3-4 minutes or until the pork is very tender.

Serve with cooked rice.

Final2_IMG_3548

Note

*I used tamarind pulp (2 seeds) soaked in water for 10 minutes. Sieved to remove the stringy bits and seeds.

*As this recipe is not spicy, increase the number of chilies for more heat.

*It sauce tastes better the longer you cook.

Stay Healthy!

August 15, 2016

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Squid with coconut milk | Delicious Sweet Aroma

Seafood

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Squid With Coconut Milk

Preparation time: 10 minutes

Cook time: 25 minutes

Ingredients

Fresh Squids – 1 kg, washed & cut into rings

Olive oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Cumin Seeds – 1/2 tsp

Garlic Cloves – 3 big size

Onions – 1 medium, chopped

Garlic paste – 2 tsp

Curry Leaves – 8

Fish curry powder / Chicken powder – 1 tsp

Coriander powder – 2 tsp

Chili powder – 2 tsp

Coconut milk – 1/2 cup

Garam masala powder – 1 tsp

Salt

Squid Marinade: Mix the following with squid and let it sit for atleast 15 mins.

salt – 1/4 tsp

Chili powder – 1/2 tsp

Turmeric powder – 1/4 tsp

squid marinade

Directions

1. Heat olive oil in a skillet. When its hot add mustard seeds. Once they crackle, add cumin seeds. Fry for 15 seconds without burning. Then, add garlic and fry for few seconds until you get an aroma.

Mustard seeds

Mustard seeds, cumin seeds

Garlic

Quickly stir in onions.

Onions

2. When the onions turn translucent in 3 mins, add garlic paste, curry leaves, chicken powder, coriander powder, chili powder. Mix well and cook for 2 mins.

Garlic paste

Onions, curry leaves

Chicken powder

Coriander powder

Chili powder

3. Now, add the marinated squids, mix. Pour in the coconut milk , add garam masala powder and stir. Add 1/4 tsp salt, cover and cook till it boils for 10 mins. If you want more gravy add a bit more water or coconut milk.

Squid

coconut-milk

Garam masala powder

Squid

4. Lastly, add tomatoes.

Tomatoes, squid gravy

Cook for 1 minute, check salt and turn off the heat.

Squid with coconut milk

Note:

# Remove from the heat after its done, so it doesn’t overcook the squids.

# Fresh curry leaves can be frozen and used anytime needed.

More recipes on Seafood click below:

Prawn with Coconut Milk

Stay Healthy!

July 15, 2016

Vegetarian

Paneer Butter Masala

Paneer Butter Masala boasts a smooth, golden texture that enriches each bite, while its enticing aroma fills the air. The harmony of aromatic spices comes together from the simplest ingredients: cardamom, cinnamon, cloves, ginger-garlic paste, chili powder, and cashews.

The word “paneer” is of Persian origin. It is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines.

Need: Blender

Preparation time: 20 minutes

Cooking time: 35 minutes

Ingredients

For the paste

Olive Oil – 1 tbsp

Onions – 2 Medium, roughly chopped

Tomatoes – 3, chopped

Salt as required

Garam masala powder – 3/4 tsp

Coriander powder – 3/4 tsp

Cashews – 10 to 12, cut half through it’s center-line

Red chili powder – 3/4 tsp

Sugar – 1/2 tsp or as required

Post Blending

Panner cubes / Cottage cheese (frozen pack) – 250 g

Butter – 1 1/2 tbsp

Cardamom – 3

Cinnamon stick – 2 inch

Cloves – 3

Ginger paste – 3/4 tsp (or ginger-garlic 1 1/2 tsp )

Chili powder – 1/2 tsp

Water – 1/2 cup or as required for consistency

Dried fenugreek leaves / kasoori Methi – 1/2 tsp

Coriander leaves – 2 tbsp (for garnish)

Cream – 3 tbsp

Directions

1. Heat a large pan with olive oil, fry onions until they turn translucent.

2. Add tomatoes along with salt , cover & cook until they turn mushy for 2-3 minutes on medium.

3. Now, add red chili powder, garam masala, coriander powder, cashews & sugar. Mix well, fry until you see that it doesn’t stick to the sides of the pan. Turn off the heat and let it cool down almost completely before you put it in a blender.

4. Once the above mixture is cooled, pour it into the blender with 1 cup of water. Add less water initially. Blend until it turns smooth and creamy.

5. After blending, in a deep wok or pan heat butter. To the melted butter add cardamom. cinnamon sticks, cloves & fry for 2 minutes. Add ginger paste, stir again for 15 seconds.

6. Pour the mixture of blended paste puree with red chili powder and water and adjust the consistency of thickness. Cook for nearly 5 minutes on medium. Check for salt, add if necessary.

7. Add paneer, fenugreek leaves. Stir and cook for 3 minutes. Pour in cream, stir for a minute. Remove from heat. Add in coriander leaves or more cream if desired when serving.

8. Creamy Paneer butter masala is now gonna make you wanna prepare once more.

Stay Healthy!

May 23, 2016

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Tag: indian

Ingredients

Directions

Ingredients

Directions

Ingredients

White small grain rice – 1 1/4 cup (Idli / Surai) *see notes

Vegetable Oil – 2 Tbsp (for greasing)

Grated coconut (optional) – 3 tbsp, for the batter

Water for the batter

Pandan Leaves/ Juice – 3 (optional for color)

Salt

Extra grated coconut for the pancake filling + Sugar (optional)

Directions

For the color ( Optional )

+ Cut the pandan leaves into 3 inches and wash them thoroughly with water.

+ Cut them thinly. Place in a blender with 1/4 cup water to make a paste enough to squeeze the liquid.

+ Place a strainer over a bowl and transfer the paste into the strainer. Using a spoon press the solid paste to separate the liquid in the bowl.

+ Set aside the pandan juice.

1. Soak the rice for 2.5 hours.

3. Now, add 1/2 tsp salt and 1/2 cup of water to make a thin batter. Prepare a small bowl or plate with 2 tbsp of vegetable oil and half onion pinned with a fork to grease the pan (my mom used to do this for easier greasing). Discard the onion after use.

4. Get the pan hot on medium heat (I used a flat non-stick pan). Dip the onion in

vegetable oil and grease the pan with oil.

5. Using a ladle, pour the mixture at the center (you will hear a sizzle if the pan is hot enough), swirl the pan quickly to spread the batter so that it covers the base of the pan and cover with a lid. Cook for 1 minute and transfer to cool.

6. Fold the pancake into quarter after cooling. Repeat the above step for the rest of the batter.

7. Serve hot with gravy or curry. I ate a few with coconut. It was filling!

For plain pancake or neer dosa you can serve it with any dip of choice. We sometimes use chutney of coconut and coriander as a dip for breakfast which can be done in minutes.

Serving with coconut:

+ In a bowl take few tablespoons of freshly grated coconut with required amount of sugar. Mix.

+ Place 1 tbsp of the coconut mix on one end of the pancake, an inch apart from the circumference, fold the corners and roll. Serve hot or warm.

This is how it looks without the pandan color/juice (updated)

Ingredients

Directions

Ingredients

Vegetable oil/ Ghee – 2 tbsp

Pork Shoulder/Collar – 500 g, cut into chunks of 1 inch

For the paste (Masala)

Dried red chilies – 2, soaked in water for 1 hour (see notes)

Onion – 1 Medium, Chopped

Cinnamon stick – 1

Cloves – 5

Star anise – 1

White vinegar – 2 tbsp

Garlic cloves – 3 whole, peeled

Ginger – 1 tsp

Pepper – 1 tsp (or 4 seeds)

Cumin Seeds – 1 tsp

Tamarind paste/pulp – 1 tsp (seeds and fibers removed, see notes)

Sugar – 1 tbsp

Post blending

Tomatoes – 2 medium, chopped

Salt – 3/4 tbsp

Paprika powder – 1 tsp

Red chili powder – 1 tbsp

Directions

1. While preparing the Pork and the rest of the ingredients, Cook onions with 1 cup water for 15 minutes making sure to keep an eye so that the onions don’t brown or burn.

2. Strain the onions and run the onions under cold water to cool it down. Add the onions, chili, cinnamon,cloves, star anise, vinegar, garlic, ginger, pepper, cumin, tamarind water, sugar. Add 1/4 cup water. Make a paste. Set aside.

3. Heat oil or ghee in a pot on high heat. Add pork (I prepared in batches of 2). Fry for 7 minutes or until it turns slightly brown.

4. After the pork has fried, add the thick masala paste, salt (reserve the water added to the remaining paste). Mix well. Fry for 2 minutes.

5. Combine tomatoes and the remaining water from the reserved paste. Add paprika,chili powder and bring to boil.

6. Reduce heat and cook for 30 minutes by stirring occasionally every 3-4 minutes or until the pork is very tender.

Serve with cooked rice.

Ingredients

Directions

1. Heat olive oil in a skillet. When its hot add mustard seeds. Once they crackle, add cumin seeds. Fry for 15 seconds without burning. Then, add garlic and fry for few seconds until you get an aroma.

Quickly stir in onions.

2. When the onions turn translucent in 3 mins, add garlic paste, curry leaves, chicken powder, coriander powder, chili powder. Mix well and cook for 2 mins.

3. Now, add the marinated squids, mix. Pour in the coconut milk , add garam masala powder and stir. Add 1/4 tsp salt, cover and cook till it boils for 10 mins. If you want more gravy add a bit more water or coconut milk.

4. Lastly, add tomatoes.

Cook for 1 minute, check salt and turn off the heat.

More recipes on Seafood click below:

Ingredients

For the paste

Olive Oil – 1 tbsp

Onions – 2 Medium, roughly chopped

Tomatoes – 3, chopped

Salt as required

Garam masala powder – 3/4 tsp

Coriander powder – 3/4 tsp

Cashews – 10 to 12, cut half through it’s center-line

White small grain rice – 1 1/4 cup (Idli / Surai) see notes*