This is a very interesting traditional recipe from the kitchen of a community popular by the name "East Indians".The name may often be misleading because the community does not involve people who hail from the Eastern part of India.But the people of this small community belong to some parts of Maharashtra and Northern Konkan region and some parts of Goa.The main ingredient of this dish is rice gruel or kanji which is extremely healthy rich in carbohydrate and vitamin B complex.Though spicy ,it is a natural coolant and prevents heat stroke.
seafood, seafood lovers
Prawns or shrimpsdeveined(medium size10 to 15
Fish fillets4 to 5 cut into bite sized pieces
Rice gruel4 to 5 cups
Green chilies5 to 6
Coconut1/2 cup desiccated
Garlic 8 to 9 cloves
Coriander powder1 tbsp
Cumin powder1 tbsp
Onions chopped1/2 cup
Coconut milk2 tbsp
Curry leavesoptonal 4 to 5
Zucchini1 cup chopped
Bottle gourd1/2 cup chopped to bite sized pieces
Pumpkin1/2 cup cubed
brinjals or aubergineschopped 1 cup into big pieces
Ladies finger or okra5 to 6
This dish is mainly served with steamed rice.So boil 2 cups of rice with 4 to 5 cups of water.
When the rice is cooked ,strain the gruel into a pot .
Make a smooth paste of garlic,green chillies and coconut.
In a pan add a tbsp of oil add chopped onions and curry leaves.
Add the vegetables.
Add the green paste.
Add a tbsp of cumin and coriander powder and stir.
Add the rice gruel and boil.
Add salt as per taste and a pinch of turmeric.
add the prawns and fish fillets.
Boil on medim heat covered till the gravy is thick and the vegetables are cooked
Add coconut milk and stir.
Garnish with coriander leaves and serve hot with steamed rice.