A chef from ITC kakatiya has shared these two recipes

Kotumbori Soapu da Meen

Kotumbori Saopu da Meen is an authentic tangy and spicy Mangalorean dish served with rice. This delicious recipe is prepared with murrel fish and flavorful spices. Bavre Batatey Kajpu is a curry prepared with baby potatoes and Indian spices. A chef from ITC kakatiya has shared these two recipes.

Kotumbori Soapu da Meen

Ingredients

Murrel
Turmeric
Ginger-garlic (paste)
Salt
Red chillies (dry)
Coriander (powder)
Gram flour
Refined flour
Lemon juice
Coriander leaves
Coriander stem
Oil 

Qty   

100 gm
20 gm
20 gm
to taste    
10 gm
30 gm
30 gm
10 gm
10 ml
50 gm
20 gm
for frying

Instructions:
1.    Clean the fish in running water. Make the first marinade from turmeric, a portion of the ginger-garlic paste and salt, add the fish to it and set aside for 30 minutes.
2.    Rinse the fish again and let it dry in a strainer. Prepare a marinade using dry red chillies, coriander powder, gram flour, refined flour, ginger-garlic paste, lemon juice, salt and coriander leaves, to which finely chopped and sautéed coriander stem is added.
3.    Marinate the fish in the mixture for a couple of hours.
4.    Deep fry the fish in hot oil. Serve as illustrated with a chutney of choice.

Bavre Batatey Kajpu

Bavre Batatey Kajpu

Ingredients 
Baby potatoes
Oil
Cumin
Urad dal  
Garlic (peeled)  
Green chillies
Red chilly (dry) 
Curry leaves
Mustard seeds
Fennel seeds 
Onions 
Turmeric 
Red chilly (powder)
Coriander (powder) 
Tomato (puree) 
Salt 

Qty        
200 gm
30 ml
15 gm
10 gm
20 gm
8
8
30 gm
5 gm
5 gm
40 gm
10 gm
20 gm
20 gm
80 ml
to taste

Instructions:
1.    Parboil and peel the potatoes.
2.    In a pan, add oil and add the cumin and urad dal till they start popping. Now add the peeled garlic, green and red chilly and curry leaves. Once sautéed, grind it all into a fine paste.
3.    Fry the potatoes in a kadai in hot oil till they’re crisp and golden brown.
4.    Add oil to a pan and add the mustard seeds and fennel, wait till they pop. Toss in the onions, green chilly and curry leaves. Once the onions are translucent, add the powdered masalas and the tomato puree.
5.    Cook till the gravy is thick in consistency and add the paste you’d prepared earlier. Add the potatoes to the gravy and cook till they’re coated on all sides by the gravy. Season and serve hot.