Tasty Recipes

Delicious Goan Fish Curry is a popular Goan delicacy infused with Indian flavors is made with murrel, served with rice and naan. Khumb Makkai Tikki is a vegetarian street food dish prepared with spicy potatoes and sweet corn. These two mouth watering recipes are provided by a Chef from Siaa Pan Indian Restaurant.

Goan Fish Curry

Goan Fish Curry

Ingredients                Qty    
Murrel                   800 gm
Red Chilly (paste)            15 gm
Coconut Milk                400 gm
Coriander                50 gm
Coriander Seeds (freshly ground)    20 gm
Coconut Oil                40 gm
Ginger-Garlic Paste            20 gm
Garam Masala                5 gm
Lemon                    40 gm
Curry Leaves                3 gm
Salt                    10 gm
Green Chilly                3 gm

1)    Heat oil and add the curry leaves and the ginger-garlic paste.
2)    Turn the flame down to low and add the red chilly paste and ground coriander seeds. Now add the coconut milk, salt and garam masala powder, keep the flame low till the gravy thickens.
3)    Add the fish. Once the fish is tender, squeeze in juice from the lemon and check for seasoning. Garnish with fresh coriander.

Khumb Makkai Tikki

Ingredients            Qty    
Mushroom            300 gm    
American Corn            200 gm
Ginger (chopped)        10 gm
Garlic (chopped)        10 gm
Cumin (roasted)        10 gm
Garam Masala            5 gm
Salt                10 gm
Chana Powder (roasted)    60 gm
Desi Ghee            200 gm
Degi Mirch            8 gm
Potato (boiled)            300 gm
Fresh Coriander            40 gm
Cheddar Cheese        75 gm
Sooji                20 gm
Apricot                20 gm

1.    Heat the ghee and sauté the ginger and garlic with chopped mushrooms and corn. Add seasoning and the masala powders. Set aside to cool.
2.    Mash the potatoes and add the sautéed mix of mushrooms, fresh coriander and cheddar cheese. Mix well, check for seasoning. Add roasted chana dal powder for binding.
3.    Shape the mix into small balls and then flatten them to form patties. Coat the patties with sooji to make the surface crisp.
4.    Heat the remaining ghee in a pan over low flame and fry the patties till they’re golden brown on both sides. Top with a dollop of stewed apricot.