Tag: red chili

Vegetable Chili Paste

Vegetable Chili Paste or Vegetable Curry Paste is a staple at our home for curries. My mom commonly prepares it to give a good flavor and aroma to the dish. It’s also known as meet-mirsang masala (chili paste) to us Mangaloreans living in the coastal region.

We grind the ingredients to a fine thick paste and store it in a small bottled container in the fridge. When preparing vegetarian dishes, just add the required amount of the chili paste needed based on your spice level.

Veggies that can be prepared with this chili paste for dry gavy dishes:

  • Yam- Elephant foot / Soorn (konkani)
  • Chickpea (any chickpea) / Bengal gram / Garbanzo : soaked in water overnight before cooking
  • Raw banana plantains

Ingredients

Red dry Kashmiri Chilies – 15 

Coriander Seeds – 1 tbsp

Cumin / Jeera seeds – 1/2 tbsp

Mustard seeds – 1/2 tbsp

Garlic cloves – 4 large

Black Peppercorn seeds – 12

Pinch of turmeric powder

EDIT:

Ingredients veg dishes_IMG_8373

1. Grind all the ingredients with a small amount of water into a fine paste using a blender. Use a smaller container for a finer paste. The paste must be thick and not watery.

Blending Ingredients for Paste | Veg or Vegan dishes | Delicious Sweet Aroma

Chilli paste for Veg dishes | Vegan | Easy DIY

2. Store in a sealed container in the fridge and use some amount when preparing dry vegetable dishes.

Paste for vegetarian dishes | Easy recipe | Delicious Sweet Aroma

Note:

*Make sure to use the paste withing a few weeks. You can also divide them in small zip-lock bags with name tag and freeze. When you plan on making it thaw or defrost them few hours before preparing the dish.

>>How to prepare vegetable dishes with this paste?

Click link below:

Raw Jackfruit Dry in Claypot

Clay-pot Recipe, Kadgi Sukhi (Mangalorean food)

Related Chili paste recipe that can be stored in a bottled container:

Fish Fry Chili Paste (Meet – Mirsang)

Vegetable Curry paste (for dips)

Stay Healthy!

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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

Pan-Fried Fish | King fish

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! 🙂

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