Mangalorean dry fish curry recipes

Simple Mangalore Style Fish Curry without Coconut

Simple Mangalore Style Fish Curry without Coconut

Its been a fairytale holiday comprising of late morning risings, tantalising aromas of freshly brewed coffee or tea, scrumptious food cooked by mom's loving hands, no mundane house chores, lots of meaningless chatter, time to sit in the garden watch the world go by, read the daily newspaper, lots of dancing, giggles and squabbles from the little ones, manicures and pedicures, bollywood songs, Mangalorean delicacies, Christmas cake and goodies, awesome Bangalore restaurant food, auto rickshaws, mad noisy traffic, street dogs barking at night and shopping

Mangloreche Ruchik Jovan!

I decide to play fair and include them both and write about Mangalorean cuisine with meat as the hero
Restaurant Review: 25 years of Karavalli!

Restaurant Review: 25 years of Karavalli!

Then comes Kane Kaidina – whole ladyfish with Mangalorean spices, deep-fried to a crispy finish. Two dry dishes that we tried were a classic baby potato roast with really tiny potatoes in a chunky onion-tomato masala
{How to cook} Fish Perfectly

{How to cook} Fish Perfectly

To be welcomed by mum and the all time Mangalorean favourite staple of fishcurry and rice. Partly my Mangalorean genes, and to a large extent that I live in Mumbai where thankfully the supply of fish is abundant all year round
Mangalore Style Crab Pepper Fry.

Mangalore Style Crab Pepper Fry.

 You could find frozen 'Bimblees'  gifted  by a neighbour with a tree, for those delicious Mangalorean Daaliso Saar with Bimblees (lentil soups) or 'Ambades' (hog plums for those spicy prawn curries),  or wild game could be wild bird , boar or deer that was found on a friend of a friends estate for those delicious Sukka's (meat in a dry spice paste with Coconut) or  Goan sausages, varieties of fish and meat, ground spice pastes ready to make a delicious fishcurry or  left over pork sorpotel from Easter

Mangalore Bunt Style- Simple Fish Curry without Coconut.

Be it Mackerals, Sardines, Pomfrets, Kingfish, Prawns, Clams or Crabs the Mangalorean house wife has perfected over generations the art of creating delicious curries, fry ups or dry dishes using ground spice pastes or powdered spice blends, all to suit the flavour and texture of the fish at hand

Mangalore Style Baked Fish Masala with Sardines/ Voir Ponda Vuzo

 Dry with paper towels. In a pan take coconut oil, when hot add the curry leaves fry, add finely chopped onions and fry till onions are lightly brown, add the finely chopped ginger, garlic and green chillies fry till garlic slightly softens, add the prepared spice paste

Canned Tuna Spicy Fish Cutlets.

A few weeks ago I rambled about how Mangaloreans a fish loving breed cannot do without fish. If you have not heard about the Mangalorean Cook Book I am giving away, then head over here and make sure you enter for the Giveaway

Laayi pitte undo ( Popped paddy sweet balls)

Dry roast the cashew nut pieces and peanuts and keep aside. Little boys ( male kids)are given oil massage and bath and interestingly fish dishes ( both fried and curried) are cooked for dinner